Memorial Day in New England
Instagram Influencer Erica Resha shares some of her favorite recipes and fashion tips to help you be the star of your Memorial Day Barbecue. For more information visit @fashionista_foodiee
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FRESH FRUIT SUMMER TRIFLE
Ingredients
• 3 packages of instant vanilla pudding (makes about 3 cups)
• 1 pre-made pound cake or pre-made shortcakes
• 2 cups of strawberries, halved
• 2 cups of blueberries, whole
• 2 containers of Cool Whip (helpful hint: this is in the freezer aisle!)
Directions
1. Prepare instant pudding as directed, and refrigerate (You can totally use non-instant pudding, just trying to save some time)
2. Remove Cool Whip from refrigerator 30 minutes prior to using
3. Slice pound cake width wise into ½ inch slices. This helps with the layer.
It’s okay if the pieces don’t fit perfectly—break them, slice them, turn them whichever direction you need—as long as you’re creating a layer with even depth you’re good!
4. Just go! Start layering your trifle any way you see fit! I usually start with the pound cake, but preference is yours.
My layers looked like this: Pound cake, pudding, cool whip, strawberries, pound cake, pudding, cool whip, blueberries, pound cake, pudding, cool whip, TOP: strawberries and blueberries!
SUMMER SWEET TEQUILA MIMOSAS
Ingredients
• 1 bottle of Champagne
• 3/4 of a cup of clear tequila
• 3/4 of a cup of ruby red grapefruit juice
• 1/4 of a cup grenadine
• 2 limes, quartered
Directions
1. Mix all ingredients (minus limes) together in pitcher
2. Refrigerate until ready to serve
3. Squeeze one lime per drink before serving
