Sunday, June 27, 2010

Cherry Cheesecake Trifle

Oh I am in creamy, dreamy heaven! This recipe is rockstar!! On Memorial Day, The Hubs and I went to a friends house and the hostess (Katie West @ Pampered Chef) made this delish treat. You can find put about all of the products and tips right here. This dessert was so incredibly good that I went back for seconds...shhh! Okay, who am I kidding; I would go back for seconds on a ton of desserts. I am a crazy, sugar fanatic that would probably hook up an IV of sugar straight to her veins if she could. Can they do that?!?!  :)

Anyway we had a BBQ at work Firday, which means potluck! Woohoo! I knew what I wanted to make! Below is the original recipe but I will show you what Katie did, which is also how I made it.

Strawberry Cream Trifle-----------------------
Ingredients:1/2 cup sliced almonds, toasted
1 pkg (10.75 oz) frozen pound cake, thawed
1 qt. fresh strawberries
1 container (16 oz) frozen sliced strawberries in syrup, thawed
1 lemon
3 containers (8 oz each) blended strawberry yogurt
1 pkg (3.4 oz) cheesecake instant pudding and pie filling
1 container (8 oz) frozen whipped topping, thawed, divided
Powdered sugar

Directions:1. Coarsely chop almonds using Food Chopper. Cut pound cake into 1-in. cubes using Color Coated Bread Knife; set aside. Set aside one strawberry for garnish. Hull remaining strawberries and cut into quarters. In Classic Batter Bowl, combine fresh and frozen strawberries; mix well.

2. Juice lemon using Juicer to measure 2 tbsp juice. In Stainless (4-qt.) Mixing Bowl, whisk lemon juice, yogurt and pudding mix until smooth using Stainless Whisk; immediately fold in 1 cup of the whipped topping.

3. To assemble trifle, place one-third of the pound cake cubes into bottom of Trifle Bowl. Top pound cake with one-third of the strawberry mixture. Top with half of the yogurt mixture, spreading evenly. Sprinkle with one-third of the almonds. Repeat layers one time. Top with remaining pound cake cubes and remaining strawberry mixture.

4. To garnish, spread remaining whipped topping over top of trifle, forming a flat surface using Small Spreader. Sprinkle remaining almonds over whipped topping. Sprinkle with powdered sugar using Flour/Sugar Shaker. Create strawberry fan with reserved strawberry; place into center of trifle.

Yield: 12 servings Nutrients per serving: Calories 290, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 40 mg, Carbohydrate 44 g, Protein 5 g, Sodium 240 mg, Fiber 2 g
Cook's Tip: To toast almonds, place almonds into Small Micro-Cooker(R); microwave on HIGH 1-2 minutes or until golden brown, stirring after each 30-second interval. Cool completely.

Katies's version (if you ask me is WAY easier):
1 package of angel food cake (or you can make your own from a box/scratch)
1 container of Cool Whip
1 package of cheesecake pudding & pie filling
1 can of cherry pie filling

You will mix the cool whip with the cheesecake pudding before making your layers.

Angel food cake, cut into bite size pieces

A layer of cake, pudding and pie filling! YUM!

It's super easy; you just do one layer of angel food cake, then pudding on top and then cherry pie filling on top of that. Then you repeat until all ingredients are gone or until the trifle bowl is filled. I promise you this, if you make this for the next family gathering or company picnic you will be a Domestic Diva! Okay, maybe no one will give you that 'official' title but with all the accolades you will recieve you will know that you are. Enjoy!


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