Last week, I had a leftover pound cake I had put back in the freezer (should an emergency dessert situation arise, lol). Alas, I had some last minute guests over and wanted a light, summery dessert
Strawberry Shortcake Trifle
1 (8 oz.) pkg. cream cheese, softened
1/2 c. agave syrup
1 pkg. gelatin
8 oz. greek yogurt
1 c. milk
1 c. whipping cream
1 pound cake, cut into 1/2″ squares
1 pound of strawberries, washed and sliced
Cheesecake cream: In a medium size bowl, combine the cream cheese, syrup, gelatin, greek, and milk with an electric mixer, and cream until smooth.
Whipped Cream: In a large bowl, add whipping cream and beat until fluffy and stiff peaks are formed.
Layer ingredients in trifle dish in this order:
…and repeat until the trifle dish is full, ending with whipped cream. Chill 3 hours, and then serve!
MMMmmmmm. I love a creamy, whippy dessert in the summertime. Now, if one wanted to, one could substitute the pound cake for angel food cake, the whipped cream for sugar free cool whip, and the cheesecake cream for cheesecake pudding, and it would be easier, amazingly delicious and much healthier, still!
*Looking back at my recipe for the Smore’s Cookies, I realize I left out where the chocolate chips go in! Add in the chocolate chips while the dough is resting, before scooping into 1″ balls and baking. Lol!!
1 thought on “Stuffed Tomatoes & Strawberry Shortcake Trifle”
If you love "stuffed" — then I should be on that list! Vicki
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