Friday, April 4, 2008

Strawberry Cheesecake Trifle

By Vera

2 pints fresh strawberries, sliced
1 cup sugar, divided
2 (8 ounce) packages cream cheese, softened
3 tablespoons orange juice
3 cups whipping cream, whipped
1 (10.75 ounce) loaf frozen pound cake, thawed and cut into 1/2 inch cubes
3 (1 ounce) squares semisweet chocolate, grated
Chocolate curls (optional)
Additional strawberries (optional)

Cooking Directions

In a bowl, toss strawberries with 1/2 cup sugar; set aside.
In a mixing 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.

Yield: 14 servings

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