Cranberry-Strawberry Trifle

The perfect blend of sweet and tart!


serves 16 ( 7 points+)

• 1 pkg. ( 16 oz. ) frozen, unsweetened strawberries, thawed
• 1 pkg. ( 12 oz. ) fresh cranberries
• 1 c. sugar
• ½ c. water
• 4 tsp. grated orange peel
• 1 pkg. ( 8 oz.) reduced-fat cream cheese
• ¼ c. packed brown sugar
• ½ tsp. vanilla
• 1 carton ( 8 oz. ) Cool Whip Free
• 2 loaves ( 10.75 oz. each) frozen pound cake, thawed and cubed

In a large saucepan, combine the first 4 ingredients. Cook over medium heat until cranberries pop ( about 15 minutes), stirring occasionally. Cool completely.


Meanwhile, in a large bowl, beat the cream cheese, brown sugar and vanilla until smooth. Fold in Cool Whip.


Place ⅓ of poundcake cubes in a trifle dish or large glass bowl. Top with ⅓ cranberry mixture, the ⅓ cream cheese mixture. Repeat twice.


Cover and refrigerate for 2 hours or until serving.

adapted from "Healthy Cooking"