Friday, May 13, 2011

Strawberry Cheesecake Trifle

1 1/2  pounds strawberries (fresh, sliced)
1/2 cup  sugar
1 lb low fat cream cheese (softened)
3 tbsp orange juice
1- 8 oz tub  cool whip (extra for garnish, as desired)
1 large pound cake

In a bowl, toss strawberries with 1/4 cup sugar; set aside.
In a mixing bowl beat cream cheese, 1/4 cup sugar, and orange juice until smooth.
Fold in Cool Whip. Set aside.
Cut pound cake into cubes.
Drain strawberries, reserving juice.
Drizzle cake cubes with reserved juice.
Place half of the cake cubes in a 4 quart trifle dish.
Top with half of the cream cheese mixture and half of the strawberries.
Repeat layers.
If desired, garnish with cool whip and strawberries, cut into fans.
Cover and refrigerate 4 hours.

inspiration from from