Ingredients
1batchcooked pancakescooled
2cupsready-made custard
1cupblueberries
4cupsfresh strawberrieshulled and sliced
½cupstrawberry jelly
16ozcream cheesesoftened
¾cupsugar
1cupwhipping creamcold
2tsppure vanilla extract
Preparation
Toss strawberries in a large bowl with melted jelly.
Dice cooked and cooled pancakes into 4-inch pieces.
In a large bowl, beat together cream cheese and sugar until smooth. Slowly add in whipping cream, then vanilla. Beat until light and fluffy.
Use a 3-quart glass trifle bowl. Layer half of the pancakes at the bottom, half of the custard, half of the cream cheese mixture, and top with half of the strawberries.
Repeat with remaining pancakes, custard, cream cheese mixture, and strawberries.
Mix blueberries into any remaining juices leftover from the strawberries and decorate the rim of the trifle bowl.
Refrigerate for half an hour if time allows.
