Cranberry Trifle
In charge of dessert this Thanksgiving? Give pumpkin pie a run for its money and make Cranberry Trifle.
Ingredients
- 1 (16 oz.) package frozen unsweetened strawberries, thawed
- 1 (12 oz.) package frozen cranberries
- 1 cup sugar
- 1/2 cup water
- 1 Tbsp. grated orange zest
- 1 Tbsp. orange juice
- 1 (8 oz.) package cream cheese, softened
- 1/4 cup brown sugar
- 1/4 tsp. salt
- 1 tsp. vanilla
- 1 (8 oz.) carton whipped topping
- 2 loaves pound cake, cubed and divided
Instructions
- In a large saucepan, combine strawberries, cranberries, sugar, water, orange zest and orange juice. Cook over medium heat for 15 minutes. Set aside and let cool completely.
- In a large bowl, mix together cream cheese, brown sugar, salt and vanilla until smooth. Fold in whipped topping and set aside.
- In a trifle bowl, add a third of the cake cubes. Top with a third of the cranberry mixture, then a third of the cream cheese mixture. Repeat these layers two more times.
- Cover and refrigerate for at least 2 hours before serving.
