Strawberry Cream Cheese Trifle Food

STRAWBERRIES AND CREAM TRIFLE

Steps:

• Mix cream cheese, sweetened condensed milk, and whipped topping together in a bowl until smooth.
• Sprinkle a layer of angel food cake cubes in a large glass bowl; top with a layer of strawberries. Spread a cream cheese mixture layer atop strawberries. Repeat layers with remaining ingredients. Chill in refrigerator for 30 minutes to 1 hour before serving.

STRAWBERRY CHEESECAKE TRIFLE

Steps:

• In a bowl, toss strawberries with 1/2 cup sugar; set aside. , In a bowl, beat cream cheese, orange juice and remaining sugar until smooth. Fold in the whipped cream; set aside. , Drain strawberries, reserving juice; set the berries aside. Gently toss cake cubes with reserved juice. Place half of the cake in a 4-qt. trifle dish or serving bowl. Top with a third of the cream cheese mixture, half of the strawberries and half of the grated chocolate. Repeat layers. Top with remaining cream cheese mixture. Garnish with chocolate curls and strawberries if desired. Cover and refrigerate for at least 4 hours.

STRAWBERRY CREAM CHEESE TRIFLE

Steps:

• Heat griddle to 375°F or 12-inch skillet over medium-low heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary.
• In large bowl, mix Bisquick mix, milk and eggs until blended. For each pancake, pour slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until golden. Cool completely.
• Meanwhile, in large bowl, toss strawberries with melted jelly to coat.
• In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth; slowly add whipping cream. Increase mixer speed to high and beat until light and fluffy.
• In 3 1/2-quart glass trifle bowl, arrange half the pancakes in bottom. Set aside 1 cup of the cream cheese mixture. Spoon half of the remaining cream cheese mixture over pancakes; top with half of the strawberry mixture. Repeat with remaining pancakes, cream cheese and strawberry mixture. Top with reserved 1 cup of cream cheese mixture. Garnish with additional berries and mint, if desired.

STRAWBERRIES AND CREAM TRIFLE

Steps:

• 1. WHISK sweetened condensed milk and water in large bowl. Add pudding mix. Whisk 2 minutes until well blended. Refrigerate 5 minutes. Fold in whipped topping.
• 2. STIR together sliced strawberries and preserves. Spoon 2 cups pudding mixture into bottom of 4-quart clear glass trifle bowl or round glass serving bowl. Top with half the cake cubes, half the strawberries and half the remaining pudding mix. Repeat layers, ending with pudding.
• 3. REFRIGERATE 3 to 4 hours or until set. Garnish top of trifle with additional sliced strawberries and almonds just before serving.

STRAWBERRY ANGEL TRIFLE

Steps:

• Slice and quarter strawberries, reserving a few for garnish.
• Add sugar to taste.
• Cover and refrigerate overnight.
• Cream sugar and cream cheese.
• Add whipped topping and beat until light and fluffy.
• Drain about 3/4 of the liquid produced from soaking the berries; pour the glaze over and stir.
• Slice cake into 2-inch pieces.
• Fill a trifle dish or 9-inch deep glass bowl, with layers of the cake, strawberries and then the cream cheese mixture.
• Garnish with reserved strawberries.
• Refrigerate at least six hours before serving.

STRAWBERRY CHEESECAKE TRIFLE

Steps:

• In a large bowl, beat cream cheese and powdered sugar until fluffy; add sour cream, 1/2 teaspoon vanilla and the almond extract; set aside.
• Fold the cool whip into the cream cheese mixture.
• Gently stir in cake pieces; set aside.
• Combine strawberries and sugar, stirring until sugar is dissolved.
• Layer in a large glass bowl, starting with 1/4 of the strawberries, then adding 1/3 of the cake mixture.
• Continue layering; finish with strawberries.
• Cover with plastic wrap; and chill several hours.

EASY STRAWBERRY CHEESECAKE TRIFLE

Steps:

• 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!).

STRAWBERRY VANILLA TRIFLE

Steps:

• Combine cream cheese and vanilla pudding mix in a large bowl; beat with an electric mixer on high speed until smooth and creamy. Add large container of whipped topping; beat on high speed until thoroughly combined. Beat in 1/2 cup sugar.
• Stir water and cornstarch together in a saucepan. Set over medium heat. Pour in remaining 1 cup sugar, strawberry-flavored gelatin mix, and lemon juice. Bring to a boil, stirring constantly until thickened. Remove from heat; let cool for 5 minutes. Fold in strawberries.
• Spread 3/4 inch of the cream cheese mixture in the bottom of a trifle bowl. Top with half of the cake pieces. Add half of the strawberry gelatin mixture. Repeat layers.
• Fold small container of whipped topping into the remaining cream cheese mixture. Spread over the top of the trifle. Place trifle in the refrigerator.

STRAWBERRY TRIFLE-NO CREAM CHEESE

Steps:

• In a large mixing bowl beat, instant pudding mix, orange peel, sour cream, and milk.
• beat at low speed until thick.
• using a spatula fold in whipped cream and mix (do not beat).
• in trifle bowl layer 1/2 of cake pieces.
• next layer 1/3 strawberries.
• next layer 1/2 pudding mixture.
• repeat layers.
• arrange strawberries on top.
• cover and refrigerate at least 2 hours.