Sunday, August 14, 2011

Strawberry Cheesecake Trifle

We suffered a bit of a heat wave there for several weeks and turning the oven on to make anything for dinner, let alone dessert, was simply out of the question.  I made this dessert for a get together and not an ounce of electricity was used to make it, save for a few minutes of the chocolate in the microwave to make it all smooth and pourable on the top. 

Trifles are easy and fun to make and you can really make it your own using any ingredients you like.  I've seen trifle recipes that vary between cake, brownies, angel food cake or pound cake layered with whipped cream and pudding concoctions, berries of every sort and some even include crushed up cookies or candy bars and a drizzle of liqueur!  That would be the "drunken trifle" which is a whole other post!

This recipe comes from the Kraft Food & Family magazine that I used to receive.  I say used to because when they tried to sell me a subscription for it, I politely declined. 

After all, why would I pay money for:

A. something I used to get for free?

B. something I can still get for free on the Kraft Foods website?  No offense, good people at Kraft Foods, I still love your recipes and products, just trying to live frugally is all!

Layered Strawberry Cheesecake Trifle
Here's What You Need:
3 cups sliced fresh strawberries
3 Tablespoons sugar
2 packages, (8 oz. each) softened cream cheese 
1 1/2 cups  cold milk
1 package (3 oz.) vanilla flavor instant pudding
2 cups  thawed whipped topped, divided 
2 cups frozen pound cake cubes (1 inch)
1 square  semi-sweet chocolate, melted
Here's What You Do:
Combine the sliced berries with the sugar and set aside.  I excluded the sugar since the strawberries I was using were naturally super sweet all on their own.  Beat the cream cheese until smooth, then add the milk and the dry pudding mix.  Blend well and then fold in 1 1/2 cups whipped topping.  Spoon half of the pudding mixture into the bottom of a clear glass bowl or trifle bowl.  Top with the pound cake cubes and then the strawberries.  Top with the remaining pudding mixture.  Gently spoon the remaining whipped topping on and then drizzle the melted chocolate.  You can reserve a few berries to arrange on the top if you like.
Keep in the fridge until you're ready to serve.

No comments:

Post a Comment

Thank you for visiting and leaving a comment on my blog! I enjoy hearing from my readers!