# Strawberry Cheesecake Trifle Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 pounds fresh strawberries, cut into quarters (approximately 4 1/2 cups)
1/2 cup granulated sugar
1/4 cup strawberry preserves
4 ounces cream cheese, softened
1/2 can (7 ounces) sweetened condensed milk
8 ounces whipped cream
1 vanilla pound cake, cut into bite sized cubes
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Directions: |
Directions:1. In a medium bowl, mix together the strawberries, sugar, and preserves. Place in the refrigerator to chill while you prepare the remaining ingredients.
2. In a separate medium mixing bowl, combine cream cheese and sweetened condensed milk with a hand mixer. Fold in whipped topping.
3. To assemble: In a large trifle bowl, add 1/3 of the angel food cake, 1/3 of the strawberry mixture, and 1/3 of the cream cheese mixture. Repeat the layers two more times.
4. Refrigerate until ready to serve. |
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Number Of
Servings: |
Number Of
Servings:12 servings |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: Strawberries: I used fresh strawberries in this recipe, but you could get by with frozen strawberries that have thawed. If using fresh strawberries, be sure to wash and hull them. Instead of simply cutting off the tops straight across, insert a sharp knife at an angle and rotate the strawberry in a circle until the stem pulls out. Then, cut them into fourths.
This dessert is best served the same day. It can be stored, loosely covered, in the refrigerator for up to 3 days. But, the cake will get soggy the longer it sits.
from iambaker.net
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