Thursday, June 2, 2011

Strawberries and Cream Trifle


Strawberries and Cream Trifle

8 oz cream cheese, softened
3 cups milk
2 pkgs sugar-free pudding (cheesecake or white chocolate flavor)
8 oz tub sugar-free whipped topping
Ladyfingers
Fresh sliced strawberries
1 to 1-1/2 cups milk with 1/2 to 1 teaspoon vanilla

Beat cream cheese until creamy. Add milk and pudding mixes and beat until thickened. 
Fold or mix in whipped topping. 
 These are the ladyfingers my HyVee carried.  They also come more crisp and cookie like (those need a little extra soaking.)
In separate bowl mix milk and vanilla. Dip lady fingers in milk mix and line trifle dish.  Top with almost half of the pudding mixture.
Then 1/2 of the fresh sliced strawberries.
Add more ladyfingers dipped in milk.
A little bit of the pudding just to coat ladyfingers.
 Strawberries...
Rest of the pudding...
Top it with the whipped topping.  You can also put it in a decorator bag to make the top fancier. Cover and put in fridge to set up.  Needs several hours for best results but if you can't wait you could dig in now.  ;-)

**I used a 6x9" baking dish here and only 1/2 of the recipe.

1 comment:

  1. wow nice post the strawberry compote, blend the strawberries, wine and sugar in a pan over low warmth until sugar breaks up. Convey to the bubble. Decrease warmth to medium-low. Stew for 5-10 minutes or until strawberries are delicate yet at the same time hold their shape. Put aside to cool totally. I'm doing write my essay vanilla bean custard, consolidate the custard powder and sugar in a medium pot. Rush in the drain and cream until smooth. Include the vanilla bean. Rush over medium-low warmth until the blend bubbles and thickens. Bubble, blending always, for 1 minute. Exchange to a heatproof bowl. Cover the surface of the custard with plastic wrap to keep a skin framing. Put aside to cool totally. Expel and dispose of the vanilla bean. Crease the mascarpone into the custard.

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