This recipe is one of the winning entries from the
2006 Pamela's Products Gluten-free Recipe Contest

Summer Trifle
By Susan B.

2-7.25 oz boxes Pamela's Lemon Shortbread Cookies
1 pint fresh blueberries or raspberries, 1 tablespoon reserved
1 pint heavy cream, whipped with 1 tablespoon sugar
1/2 cup gluten-free wild blueberry syrup

Lemon Curd ingredients:
1 cup sugar
3 egg yolks
juice of two lemons
1 teaspoon grated lemon rind
1/2 stick butter

Prepare Lemon Curd by stirring lemon curd ingredients constantly in heavy saucepan over low heat, until thickened. Cool.

Crumble 1 box Pamela's Lemon Shortbread Cookies into medium-sized chunks. Place half of crumbles in bottom of glass trifle dish. Spoon half of whipped cream to bottom layer. Place half of berries upon whipped cream. Place the second (uncrumbled) box of Pamela's Lemon Shortbread Cookies on their sides encircling the trifle dish. Drizzle layers with half of wild blueberry syrup. Spoon Lemon Curd carefully upon layers. Place remaining crumbles on curd layer. Place remaining berries (excluding 1 tablespoon reserved) on crumble layer. Spoon remaining whipped cream on berry layer. Sprinkle reserved blueberries on whipped cream. Drizzle remaining wild blueberry syrup on top. Refrigerate, covered, at least 2 hours; preferably overnight.

Special Notations: Garnish with fresh mint, if desired. Scrumptious!

© 2006 Pamela's Products, Inc.