Craig's Recipes

Trifle

This is an easy desert that makes a great presentation for gatherings. It also tastes great!

I like to make this a day ahead and just refrigerate it overnight. This gives the orange juice and liqueur time to macerate the strawberries, and soak into the ladyfingers, and it allows the flavors to blend.

Ingredients

1 8oz container whipped cream cheese

½ cup milk

¼ cup confectioners' sugar

2 teaspoons vanilla extract

1 8oz container thawed frozen light whipped topping (like Cool Whip)

2 3oz packages sponge-type ladyfingers

¾ cup orange juice

¼ cup orange-flavor liqueur (triple-sec will work)

2 pints strawberries, hulled and sliced

½ pint raspberries

Preparing the Trifle

1. In a large bowl, with a wire whisk or fork, mix the whipped cream cheese, milk, sugar, and vanilla extract until smooth. Using a silicone spatula, fold in 1½ cups shipped topping until well blended.
2. In the bottom of a Trifle bowl, or a 2-quart clear glass bowl or souffle dish, spread 1 cup cream-cheese mixture. Separate the ladyfingers into individual fingers. Arrange half of them on top of the cream-cheese mixture. In a one cu0p measure, mix the orange juice and orange-flavored luqueur. Drizzle half of the orange-juice mixture over the ladyfingers to moisten them.
3. Top the moistened ladyfingers with half of the sliced strawberries. Arrange the strawberries so the flat sliced sides are against the side of the bowl with the point of the berry up, then fill the center; spread half of the remaining cream-cheese mixture on top, then top with the remaining ladyfingers. Pour the remaining orange-juice mixture on top to moisten; then top with the remaining strawberries, then remaining cream-cheese mixture;
4. Put the rest of the whipped topping into a decorating bag with a large star tip. Pipe the whipped topping around the edge of the bowl to make a pretty design. Arrange the raspberries over the top in the center.
5. Refrigerate the Trifle at least 3 hours before serving to blend the flavors and allow the ladyfingers to soften. To serve, spoon servings into small dessert bowls.