Cranberry & Strawberry Trifle

Ingredients:
1 package (16 ounces) frozen unsweetened strawberries, thawed
1 package (12 ounces) fresh or frozen cranberries
1 cup granulated sugar
1/2 cup water
4 teaspoons grated orange peel
1 package (8 ounces) cream cheese
1/4 cup packed light brown sugar
1/2 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
2 loaves (10-3/4 ounces each) pound cake, thawed and cubed
Directions:
1.        In a large saucepan, combine the first five ingredients. Cook over medium heat until the berries pop, about 15 minutes. Cool completely.
  1. Meanwhile, in a large bowl, beat the cream cheese, brown sugar and vanilla until smooth. Fold in whipped topping.
  2. Place a third of the cake cubes in a 3-qt. trifle bowl; top with a third of the cranberry mixture and a third of the cream cheese mixture. Repeat layers twice. Cover and refrigerate for at least 2 hours before serving. Yield: 15 servings.
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