With Easter just a month away, I've been busy brainstorming dessert ideas. Since winter is lingering here in Michigan, I've been wanting to create a dish that's fresh, fruity, and reminds me of spring. You can image my excitement whenBusch's Fresh Food Market invited me to their grand opening in Canton, Michigan! Busch's Market has everything you could want, and them some, when it comes to fresh tasting, local grocery food items. I was so impressed with the wide selection of product, gourmet cheeses, wines, coffees, and baked goods. I was especially pleased with their display of organic and locally grown fresh fruits. And good news! Busch's is giving shoppers the opportunity to sign up for a Busch's MYWay perks card. This gives shoppers exclusive benefits, such as coupons, special in-store deals, curb side pick-up, and the opportunity to win FREE groceries! Click here for more details.
Here's a tour of Busch's Canton grocery store, so you have a lay of the land before you shop. There's so many healthy and delicious foods, you'll want an idea of where to start before you visit! When I visited for the grand opening, I first headed to the produce aisle...
As soon as I saw these juicy strawberries, I got the idea for a scrumptious triple berry cheesecake trifle!
As I headed to pick up a container of mascarpone cheese, I stopped in my tracks to marvel at their great selection of gourmet cheeses!
Next, I stopped at the bakery to pick up a lemon cake for my trifle. Looks at this selection of muffins, breads, and scones!
With a cart full of goodies, I proceeded to the check-out. But first I had to "check out" the rest of the store. These flavored Starbucks coffees were calling my name!
I took a few minutes to stop and smell the flowers before I left. What gorgeous blooms!!!
I took my goodies home and started making my Triple Berry Cheesecake Trifle.
Here's how I made this fresh and fruity triple withBush's local produce...
First, I sliced 4 cups of strawberries...
Next, I cut a frosted lemon Bundt cake from the Busch's Fresh Food Market bakery into one inch squares.
Then I prepared the Jello cheesecake instant pudding. I whisked in mascarpone cheese and vanilla extract.
I layered my trifle, with 2 layers each of cake, fruit, pudding, and Cool whip. I garnished the trifle with extra berries.
Here's the full directions:
One bakery lemon Bundt cake; 3 cups sliced strawberries; 1 and 1/4 cups raspberries; 1 and 1/4 cups blackberries; one 4 ounce package Jello instant cheesecake flavor plus 2 cups milk; one 8 ounce container mascarpone cheese; 1 tsp. vanilla; one 16 ounce container Cool Whip.
Slice the cake into one inch cubes. Rinse the fruit and strain. Slice the strawberries in half. In a medium size bowl, combine the Jello and 2 cups milk. Whisk for 2 minutes. Set on countertop for 5 minutes to thicken. Add the mascarpone cheese and vanilla. Whisk until smooth. Assemble the layers in a trifle dish. First, add a layer of cake cube. Place a cup of sliced strawberries around the edge of bowl, on top of the cake layer. Place 1/2 cup of raspberries and 1/2 cup blackberries over remaining cake. Spread half the pudding over the fruit. Spread 1/2 of the container of Cool Whip over the pudding layer. Repeat layers. Garnish with remaining fruit.
Still unsure how to assemble the layers? Check out this video!