Wednesday, April 20, 2011

Strawberry Cheescake Trifle

We were stationed in Guam for two LOOOONG years. What I did enjoy of it was the friends I made and the recipes I collected. This one was given to me by my friend Danielle. When I tasted it I had to have it!!!

So yeah, the pound cake is from my previous post which I made mainly to make this Trifle. I even went and picked the strawberries from a local farm

Strawberry Cheesecake Trifle

2 pints fresh strawberries, sliced            
1 c. sugar, divided
2 8oz. pkgs, cream cheese, softened     
3 tbs. orange juice
3 c, whipping cream, whipped
1 loaf 10 3/4oz. frozen pound cake. I used my homemade,
   cut into 1/2in. cubes.

In bowl, toss strawberries with 1/2 c. sugar; set aside. In another bowl beat cream cheese, O.J.
and remaining sugar until smooth. Fold in whipped cream. Drain strawberries set berries aside.
Place 1/2 cake in trifle dish or serving bowl. Top w/ 1/3 cheese mixture, 1/2 strawberries.
Repeat layers, cover and refrigerate for at least 4 hrs.

When using frozen strawberries just thaw and drain. ENJOY!!!

Samantha loves to help clean up!!!

1 comment:

  1. This sounds scruptious-a-lisious....I will definitely make this.....three of my favorites combined....strawberries, pound cake and cream cheese! Samantha, the Sous Chef, looks like she enjoys cleaning up!!!!! Picking your own strawberries has to make it better. :o)