Berries & Cream Trifles

• 2 cups fresh or frozen cranberries
• 1 cup fresh or frozen blueberries
• 1/2 cup sugar
• 1/2 cup water
• 1 cup whole-milk ricotta cheese
• 4 ounces cream cheese, cubed and softened
• 1/4 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/2-in. cubes

1. In a small saucepan, combine cranberries, blueberries, sugar and water; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 5 minutes. Transfer to a small bowl; cool completely. Refrigerate, covered, at least 1 hour or until cold.
2. Place ricotta cheese, cream cheese, confectioners' sugar and vanilla in a small food processor. Process until smooth.
3. In each of eight parfait glasses, layer 1 tablespoon berry sauce, 1/3 cup cake cubes, 2 tablespoons ricotta mixture and 2 tablespoons berry sauce. Repeat cake and cheese layers; top with 1 tablespoon berry sauce. Refrigerate, covered, until serving or up to 2 hours.

cranberries, blueberries, sugar, water, wholemilk ricotta cheese, cream cheese, confectioners, vanilla, frozen pound cake

Taken from www.tasteofhome.com/recipes/berries-cream-trifles/ (may not work)