Summer Berry Trifle

Makes 8 servings

Ingredients15 Otis Spunkmeyer Golden Crème Cakes,

cut into fourths.

2 lb. mixed berries, such as strawberries, raspberries, blackberries and blueberries

1/2 lb. mascarpone cheese, at room temperature (or cream cheese)

2 c. heavy cream1/4 c. superfine sugar1/4 c. freshly squeezed orange juice1/4 c. orange liqueur (or more orange juice)1/4 c. confectioner's sugar1 1/2 tsp. vanilla extract

Method1 Clean the berries (if using strawberries, hull them and cut in half) and place in a large bowl.

2 Add superfine sugar, juice and liqueur and stir gently until berries are covered.

3 Cover and set aside for at least one hour to let the combination macerate.

4 Cut the Otis Spunkmeyer Golden Crème Cakes into fourths (you should have about 6 cups) and set aside.

5 In a large bowl, using an electric mixer on medium-high speed, beat together the cream, confectioner’s sugar and vanilla until soft peaks form, about 3 minutes.

6 In a separate bowl, using clean beaters and with the mixer on medium-high speed, beat the mascarpone until soft. Using a rubber spatula, fold the whipped mascarpone into the whipped cream until evenly blended.

7 (In place of the above 2 steps, you can make vanilla pudding using directions on the box.)

8 In a large flat-bottomed glass bowl, arrange a single layer of the Golden Crème Cake pieces in the bottom of the bowl.

9 Spoon one-third of the berries over the cake and then spread one-third of the mascarpone mixture (or pudding) over the berries.

10 Repeat the layers twice, finishing with a layer of the mascarpone mixture (or pudding).

11 Cover with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.

Recipe by Chocolate, Chocolate and More