Cakery Friday: {Leftover} Cranberry Trifle

I hope everyone had a delicious and unforgettable Thanksgiving meal {with refrigerators now filled to the brim with leftovers}. But what is there to do with all of your leftover cranberry sauce? Make a trifle, of course! This dessert is a major crowd pleaser and easy-peesy to put together! I highly recommend it, I mean what else is there to do the day after Thanksgiving but eat more?

Gather all of the ingredients.

To make the cranberry sauce:

In a medium saucepan, combine 2 bags of fresh or frozen cranberries along with 2 cups of granulated sugar, 2 tablespoons of minced ginger and 2 cups of water. Bring to a simmer over medium heat, cook until cranberries being to pop, about 8 minutes. Remove from heat and allow to cool completely.

To make the cream filling:

Using an electric mixer beat 1 bar {or 8 ounces} of  room temperature cream cheese, 1/4 cup of brown sugar, 1/4 cup of sugar and 1/2 teaspoon of vanilla in an electric mixer fitted with the paddle attachment on high speed, until well combined. With the mixer on medium speed, gradually add 2 cups of heavy cream; continuing to beat until soft peaks form.


To assemble the trifle:

Cut 2 either homemade or store-purchased pound cakes cut into 1-inch slices.

Arrange 1/3 of cake in a 3-quart serving dish. Spoon 1/3 of the cranberry sauce over the cake; spread to the sides of the dish. Dollop 1/3 of cream filling over the sauce; spread to sides of dish. Repeat twice, ending with cream filling. Place in refrigerator and allow to cool.

For a printer-friendly version of this recipe click here:

Happy Baking!



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