Strawberry Trifle No Cream Cheese Recipes

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STRAWBERRY CHEESECAKE TRIFLE

For a dessert that looks as great as it tastes, this one can't be beat! Layers of rich pound cake, luscious cream and sweet strawberries make this treat very inviting. -Marnie Stoughton, Glenburnie, Ontario

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 16 servings.

Number Of Ingredients 8



Strawberry Cheesecake Trifle image

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.

Nutrition Facts : Calories 344 calories, Fat 25g fat (15g saturated fat), Cholesterol 104mg cholesterol, Sodium 129mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.

2 pints fresh strawberries, sliced
1 cup sugar, divided
2 packages (8 ounces each) cream cheese, softened
3 tablespoons orange juice
3 cups heavy whipping cream, whipped
1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/2-inch cubes
3 ounces semisweet chocolate, grated
Optional: Chocolate curls and additional strawberries

STRAWBERRY CREAM CHEESE TRIFLE

The trifle comes to breakfast with layers of tender pancakes, velvety cream cheese filling and fresh strawberries.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 40m

Yield 12

Number Of Ingredients 8



Strawberry Cream Cheese Trifle image

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.

Nutrition Facts : Calories 400, Carbohydrate 42 g, Cholesterol 95 mg, Fat 4 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 25 g, TransFat 1 1/2 g

2 cups Original Bisquick™ mix
1 cup milk
2 eggs
4 cups fresh strawberries, cut into quarters
1/2 cup red currant jelly, melted
2 packages (8 oz each) cream cheese, softened
3/4 cup sugar
1 cup whipping cream

STRAWBERRY TRIFLE-NO CREAM CHEESE

I got this recipe from one of my old cookbooks Land o Lakes. I'm posting it because it is different from a lot of other Strawberry Trifles that contain cream cheese. If you try it before me, please let me know. Cooking time is chill time.

Provided by daisygrl64

Categories     Dessert

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 7



Strawberry Trifle-No Cream Cheese image

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.

1 (3 1/2 ounce) package vanilla flavored instant pudding mix
1 cup sour cream
1 cup milk
1 teaspoon orange peel, grated
2 cups whipped cream
1 angel food cake or 1 white cake, torn into bite-size pieces
1 liter fresh strawberries, hulled and sliced

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