This strawberry trifle cheesecake features
layers of sweetened berries topped with amaretto, angel food cake cubes, and a
delicious cheesecake filling whipped cream.
I was hosting breakfast and lunch at my
home, and that required a recipe for a dessert stuffed with fruit. Adding a
homemade cheesecake touch to this strawberry trifle recipe was great.
Fruit and cream dessert is perfect for a
midday meal, especially when invited for company. I love desserts with berries,
like the amazing strawberry cake Roulade, but sometimes it's okay not to turn
on the oven! Slices of berries were sweetened and then drenched with a little
amaretto. The cheesecake layer was made of cream cheese and sour cream, then
folded in a thick cloud of whipped cream. Not a classic English dessert by any
means, but totally delicious!
Store-bought angel food cake made
preparation fast. Since this is a no-bake trifle recipe, it's perfect for hot
summer days when you don't want the oven to run as well as holidays when the
oven is often full of turkey and casseroles!
Not exactly healthy food, but the
strawberry cheesecake trifle is definitely lighter fare than many of the other
dessert options! You know it's a hit when the guys at the table start inquiring
about ingredients. They combine beautifully for a delicious feast in your mouth
with every bite.
* Ingredients :
° 1 package (8 ounces) soft cream cheese
° 1 cup (8 ounces) sour cream
° 1/2 cup cold milk
° 1 package (3.4 ounce) Instant Vanilla
Pudding Mix
° 1 carton (12 ounces) of frozen whipped
cream, thawed
° 1-1 / 2 cups butter-flavored ground
biscuits (about 38 biscuits)
° 1/4 cup melted butter
° 2 packages (21 oz each) strawberry pie
filling
* Directions :
In a large bowl, beat cream cheese frosting
until smooth. Beat in sour cream. Mix well.
In a small bowl, beat the milk and the
pudding mixture on low speed for 2 minutes. Stir with the cream cheese mixture.
Fold in the skin.
In a small bowl, mix the biscuit with the
butter.
At 2-1 / 2-qt. Trifle bowl, half layer of
cream cheese mixture, rusk and pie filling. Repeat the layers. Yield: 12-16
servings.
Enjoy !
