Print Recipe Chef Oonagh’s Blueberry Trifle Votes: 0 Rating: 0 You: Rate this recipe! Servings MetricUS Imperial Ingredients 1/2 blueberry bundt cake cut into cubes1 pint strawberries1/4 cup sugar1/4 cup water1-2 tsbp fruit liquer1 cup blueberries1 ripe mango1 cup sweet, seedless grapes Custard 4 boxes instant vanilla pudding1 cup milk1+1/2 cups heavy whipping creamtoasted almondschocolate curls Servings MetricUS Imperial Ingredients …
My brother gave me this recipe. The slow cooking of the polenta gives it a velvety texture. It is amazing!
This is a one-plate dinner with wonderful Asian spices. Nice for a change of pace.
These are so good!
This sauce is so easy to make and great for eggs benedict or broccoli. Whenever you need a buttery lemony sauce, this is the one!
Great to serve as a sauce with grilled chicken or as a dressing for salad. Makes one full pint.
Easy, delicious, refreshing, and fabulous!
This can be made ahead and stored in refrigerator until ready to use. Bring to room temp before placing in pie crust.
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