Friday, November 1, 2013

Strawberry Cheesecake Trifle


  • 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)


  1. In a bowl, toss strawberries with sugar; set aside.
  2. In a mixing bowl beat cream cheese and orange juice until smooth.
  3. Fold in Cool Whip. Set aside.
  4. Cut pound cake into 1/2 inch cubes.
  5. Drain strawberries, reserving juice.
  6. Gently toss cake cubes with reserved juice.
  7. Place half of the cake cubes in a 4 quart trifle dish or clear serving bowl.
  8. Top with a third of the cream cheese mixture and half of the strawberries.
  9. Repeat layers.
  10. Top with remaining cream cheese mixture.
  11. Garnish with strawberries, cut into fans.
  12. Cover and refrigerate 4 hours
  13. (I've been impatient and served this almost immediately and it's still great!).

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