This past weekend was the Red, White and Blue Festival here. What better thing to post this week for Outdoor Wednesday?
There were Civil War re-enactors there that shot off a cannon every hour, on the hour beginning at 5 p.m. Once it got dark, a choral group sang The National Anthem and then the cannon was shot and immediately the fireworks started. They were choreographed by computer to music. It was spectacular and everyone had a fabulous time!
Wish you could have all been there!
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Today’s Lagniappe: Independence Day Trifle
- 2 (8 ounce) packages cream cheese
- 2 cups confectioners’ sugar
- 8 ounces sour cream
- 1/4 teaspoon almond flavoring
- 1 teaspoon vanilla
- 1/2 pint whipping cream
- 1 angel food cake (store bought is fine)
- 1 quart strawberry
- 1 quart blueberries
- 3/4 cup sugar
- 3 tablespoons almond flavoringDirectionsCream together cream cheese and confectioners sugar.
Add sour cream, vanilla and 1/4 tsp almond flavoring.
Set this mixture aside.
In separate bowl whip the whipping cream and add to cream cheese mixture.
Tear up angel food cake and mix in with cheese mixture.In separate bowl place strawberries and blueberries 3/4 cup sugar and 3 Tbsp almond flavoring.
(You can mix the berries together or keep separate, for a pretty red, white and blue look,if separate divide sugar and almond flavoring between the two bowls).
In a clear glass bowl alternate layers of the cream cheese mixtures and the berries.
Garnish the top with berries.
Refrigerate for a couple of hours.
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