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The Strawberry Cheesecake Trifle features layers of sweetened berries smothered in Amaretto Angel Food Cake cubes, and the delicious cheesecake filling, which is infused by whip cream.
I hosted a brunch at my home which required an amazing fruit-infused dessert recipe. Making a cheesecake-inspired twist to the strawberry trifle recipe was a great idea.
A fruit-and-cream dessert is a perfect lunchtime treat, particularly when guests are invited. I am a sucker for sweets that contain fruit, such as this gorgeous Strawberry Shortcake Roulade, but sometimes it’s better not to fire up the oven! Sliced berries were sweetened then infused with a little of Amaretto. The cheesecake layer was made consisting of cream cheese as well as sour-cream followed by a fluffy layer of whip cream incorporated into. This is not the typical English trifle in any way but absolutely delicious!
An angel food cake that you can buy at the store helped speed up the making. Since this is a non-bake trifle recipe it’s great for summer days where you don’t wish to open the oven, and also for holiday seasons which are typically packed with casseroles and turkey!
Not exactly healthy however, the strawberry-based cheesecake trifle definitely lighter than many other desserts! It’s obvious that it’s a big hit when people at the table begin asking questions regarding the ingredient list. They’re a great combination to create a tasty feast inside your mouth, with each bite.
1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
1/2 cup of cold milk.
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (12 pounds) frozen whip topping, frozen and thawed
1 1/2 cups of butter-flavored crackers crushed (about 38 pieces of crackers)
1/4 cup butter that has been melted
2 cans (21 pounds each) strawberry pie filling
Within a bowl mix the cream cheese and beat until it is smooth. Mix in the sour cream Mix well.
Within a bowl beat pudding and milk mix at a low for two minutes. Stir into cream cheese mixture. Incorporate whipped topping.
A small dish mix butter and crackers in a small bowl.
In the 2-1/2-qt. trifle bowl Layer one-half of cream cheese, the crumbs and pie filling. Repeat layers. Refrigerate until serving. Yield: 12-16 servings.