Christmas Treats

I’m not much of a cookie baker, candy maker, or gingerbread house builder, but I sure do like to eat all of those things! My holiday treats are usually limited to something for Christmas Eve dessert, usually a berry trifle, or pumpkin steamed pudding with warm maple custard topping.

I know we have some real pros here when it comes to sweet treats (or salty), so share your favorites!

To start, this is how I make my berry trifle. I often make this because it is 1) delicious, 2) quick and easy to make, and 3) attractive on the table:

Not mine, but very similar, including the bowl.


  • 2 packages Sara Lee Frozen Pound Cake (2 Loaves)
  • 1 large jar seedless raspberry jam
  • 1 package Vanilla Jello Cook And Serve Pudding (3 Ounce Box)
  • 8 ounces, weight Mascarpone Cheese
  • 2 packages Unsweetened Frozen Raspberries (12-16 Ounce Bag)
  • ⅓ cups Sugar
  • 1 pint Fresh Raspberries
  • 1 quart Fresh Strawberries
  • 1 can Reddi-Whip Whipped Cream, For Topping


Thaw pound cakes. Slice pound cake. NOTE: One time when I made this I used one plain pound cake and one lemon poppy seed cake, because that was what was available. It was a really good substitute – a happy accident!

Prepare and cool pudding. When cool, combine with the marcarpone cheese. You could use the instant pudding instead (the kind you don’t cook). You can also leave out the cheese, and double the amount of pudding

Thaw frozen raspberries, and sweeten with 1/3 Cup sugar, or more or less to taste. NOTE: You could substitute other berries here for all or part. Frozen wild blueberries (the little ones) are a good addition.

Rinse and drain the fresh raspberries. Wash, remove caps, and slice fresh strawberries. Reserve some to decorate the top.

In a large (4-quart) glass bowl, layer ingredients:

pound cake slices, spread on one side with raspberry jam.
pudding mixture
frozen berries
fresh berries

Make three or four layers, dependent on your ingredients and size of the bowl.

Top with Reddi-Whip (or freshly whipped cream) and fresh raspberries and strawberries just before serving, as the cream tends to break down pretty quickly; home whipped cream holds up better.

Your turn!



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13 Responses to Christmas Treats

  1. Menagerie says:

    This one looks strange, but it is really good, and really easy to make.

    Liked by 1 person

  2. Menagerie says:

    Stella, if I remember correctly, you and I share a love of lemon curd. This one looks very good.

    Liked by 1 person

    • stella says:

      Absolutely I do!

      Liked by 1 person

    • John Denney says:

      Coincidence! I’m making lemon curd this evening from my UK friend’s simple recipe:

      For each lemon
      1 egg
      1 oz butter
      3 oz sugar

      Zest and squeeze lemon
      In a Bain Marie melt sugar and butter
      Add in lemon juice and zest
      Add beaten egg
      Stir until it coats back of spoon
      Pour into sterile pot
      Keep in fridge and use within month

      I usually use 4 or 6 lemons

      Rush it and the egg white will solidify out giving white streaks

      Liked by 3 people

      • John Denney says:

        Notes from last night’s efforts making a double batch:

        It made about 11 ounces, so one lemon’s worth of this recipe makes about 5 1/2 ounces of lemon curd.

        I was unsure if 3 oz of sugar meant by weight or volume. I went with 6 Tablespoons, which is less than 3 oz by weight. A tablespoon of sugar weighs about 0.8 ounces.

        I used a candy thermometer and stopped heating when the mixture hit 150 degrees.

        I still got a couple of white streaks, because I noticed as I was stirring that I hadn’t beaten the eggs quite enough, because there were still a few globs of thick egg white. I think next time I’ll whisk the juice and eggs together vigorously before adding to the cooking pot.

        I strained it through a strainer so the final product would not contain chunks of zest.

        After overnight refrigeration, it still hadn’t thickened enough. Rather than being like pudding, it was like gravy. Maybe 150 degrees wasn’t hot enough? But the egg white globs turned white and strained out, so you’d think it was hot enough. Duh; the strained out white would be that much less thickening agent. %-/

        Tastes great. 🙂

        Liked by 1 person

  3. Menagerie says:

    Best looking cheese “ball” ever! I want to make this just because it’s pretty. And I hate olives! I have a husband who will eat them though.

    Liked by 1 person

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