Strawberry Cheesecake Trifle
ingredients
- 2 pints fresh strawberries, sliced
- 1/2 cup sugar
- 2 (8 ounce) packages cream cheese, softened
- 3 tablespoons orange juice
- 3 cups Cool Whip
- 10 3/4 ounces frozen pound cake, thawed
- additional strawberry (to garnish)
Directions:
- In a bowl, toss strawberries with sugar; set aside.
- In a mixing bowl beat cream cheese and orange juice until smooth.
- Fold in Cool Whip. Set aside.
- Cut pound cake into 1/2 inch cubes.
- Drain strawberries, reserving juice.
- Gently toss cake cubes with reserved juice.
- Place half of the cake cubes in a 4 quart trifle dish or clear serving bowl.
- Top with a third of the cream cheese mixture and half of the strawberries.
- Repeat layers.
- Top with remaining cream cheese mixture.
- Garnish with strawberries, cut into fans.
- Cover and refrigerate 4 hours
- (I've been impatient and served this almost immediately and it's still great!).