Saturday, January 7, 2012

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"

1 comment:

  1. That looks soo tasty! I just found your blog, and I have a feeling I'm going to be doing a lot cooking because of this blog.


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