By Jennifer Alexander Ruple

In celebration of America’s 250th birthday, give your holiday table a red, white and blue makeover with two festive recipes – Star-Spangled Berry Trifle and Fireworks Fruit Salad.

The trifle brings a little drama to dessert with jewel-toned berries peeking through creamy layers of cheesecake filling, angel food cake and whipped topping. The salad offers a cool, colorful and lighter counterpoint with its fresh fruit, mixed baby lettuces, and stars cut from fresh mozzarella cheese – all topped with a sweet and tangy poppy seed dressing.

Whether you are hosting a backyard barbecue, packing dishes for a neighborhood potluck or planning a Fourth of July menu, these recipes deliver celebration in every bite.

Star-Spangled Berry Trifle

8 ounces angel food cake, cut into cubes
1 cup blueberries
2 cups strawberries, quartered
24 ounce container Philadelphia Original No Bake Cheesecake Filling
4 ounces whipped topping

To a large trifle bowl, add half of the angel food cubes then half of the container of cheesecake filling, smoothing out the filling over the cake. Sprinkle with half of the strawberries and blueberries.

Repeat angel food cake and cheesecake layers. Finish with whipped topping and arrange remaining berries over the top. Chill trifle in the refrigerator until ready to serve.

Fireworks Fruit Salad

8 cups of crisp, spring mix lettuce
1 cup blueberries
2 cups strawberries, quartered
1 cup cherries, pitted
Fresh pre-sliced mozzarella cheese

To a large bowl, add lettuce and berries. Using a small star-shaped cookie cutter, cut stars out of the mozzarella cheese and arrange them on top of the salad. Serve with homemade poppy seed dressing on the side.

Poppy Seed Dressing

Yield: 1 cup
⅓ cup sugar
¼ cup apple cider vinegar
½ teaspoon salt
½ teaspoon ground mustard
½ teaspoon minced onion
½ cup canola oil
1 tablespoon poppy seeds

In a small bowl, whisk the sugar, vinegar, salt, mustard and onion together until the sugar dissolves completely. Slowly pour in the oil while whisking vigorously until the dressing emulsifies. Stir in the poppy seeds. Chill the dressing in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.