strawberry cheesecake trifle

Strawberry lasagna trifle has multiple layers of graham cracker crumbs, cheesecake, and whipped strawberry jello mixed with chopped fresh strawberries.

Strawberry Lasagna Trifle

strawberry gelatin

water

graham crackers (1 whole box)

unsalted butter (melted)

oz cream cheese (softened)

sugar

oz Cool Whip (3 - 8 oz containers, thawed)

strawberries (chopped,

Preheat oven to 350°F.

Place 1⁄2 cup boiling water in a medium mixing bowl. Whisk in the strawberry gelatin until dissolved.

Stir the ice cold water into the gelatin mixture and set aside to cool and thicken (do not refrigerate).

Pulse graham crackers in the bowl of a food processor until completely crushed into fine, even crumbs.

Add melted butter to the graham cracker crumbs and pulse several more times until fully combined.

Spread the graham cracker crumb mixture onto a sheet pan and place in the oven to brown for 5-7 minutes.

Remove crumbs once they are toasted - do not burn. Set aside to cool.

In a large mixing bowl, use a hand mixer to beat the cream cheese until fluffy. Beat in the powdered sugar until fully combined and smooth. Fold or mix in 1 - 8 oz. container of Cool Whip.

Whisk another 8 oz. container of Cool Whip into the cooled and thickening strawberry gelatin.

Gently stir 4 cups of chopped strawberries into the whipped strawberry mixture.

Build the trifle by layering 1⁄3 of the toasted graham cracker crumbs, then about 1⁄2 of the cream cheese mixture, then 1⁄2 of the strawberry gelatin mixture. Repeat with another layer of graham cracker crumbs, the remaining cream cheese mixture, remaining strawberry mixture, and a final layer of graham cracker crumbs.

Mound the top of the trifle with big scoops of the final 8 oz. container of Cool Whip (you may not use it all). Chill for 2-3 hours then top with whole, fresh strawberries.

Strawberry Cheesecake Trifle

Strawberries:

strawberries

lemon (juiced)

21 oz can strawberry pie filling

Vanilla cheesecake mousse:

heavy cream (divided)

Tbsp pure vanilla extract

angel cake (cubed)

Mix together the cubed strawberries with 1/3 cup granulated sugar and 1 juiced lemon. Stir well then set aside to macerate while you make the filling.

Whip together 2 [8] oz softened cream cheese with 1 1/2 cup powdered sugar and 1 1/2 cup heavy cream. Add 1 Tbsp pure vanilla. Whip for 2-3 minutes until creamy, fluffy and combined. In a separate bowl, whip the remaining 2 1/2 cup heavy cream with 1/2 cup powdered sugar, more if desired. Whip until stiff peaks form.

Fold 2 cup of the whipped sweetened fresh cream into the cheesecake mixture by hand. Reserve the remaining whipped sweetened fresh cream for the top of the trifle.

Add the strawberry pie filling to the macerated strawberries, mix well.

To assemble, alternate layers of cubed cake, strawberries, and vanilla cheesecake mousse. Repeat until all ingredients have been used.

Top with the remaining sweetened fresh whipped cream and garnish as desired. Chill for 3-4 hours prior to serving.

Store leftovers chilled.

8 oz blocks plain cream cheese (OR Neufchatel cheese) (softened)

sugar (divided use)

heavy cream

tsp pure vanilla extract (divided use)

To make the strawberry layer: Mix together the cubed strawberries with 1/3 cup granulated sugar and 1 juiced lemon. Stir well then set aside to macerate for 10 minutes.

Add the strawberry pie filling to the macerated strawberries, mix well. Set aside.

To make the cheesecake mousse: Using an electric mixer, whip together cream cheese with 1 1/2 cup powdered sugar and 1 1/2 cups heavy cream. Add 2 teaspoons vanilla. Whip for 2-3 minutes  on medium-high speed until creamy, fluffy and combined.

In a separate bowl, use the mixer to whip the remaining 2 1/2 cups heavy cream with 1/2 cup powdered sugar and 1 teaspoon vanilla. Whip until stiff peaks form, don&#39;t overbeat.

Fold 2 cups of the whipped cream into the cheesecake mixture by hand. Reserve the remaining whipped cream for the top.

To assemble: Alternate layers of cubed cake, strawberries, and vanilla cheesecake mousse in that order. Repeat until all ingredients have been used.

Frost the top with the reserved whipped cream and garnish as desired. Chill for at least 4 hours or overnight, prior to serving.

Store leftovers chilled for up to 4 days.

Is there anything better than cheesecake? No, there is not. Especially when that cheesecake is combined with fresh strawberries and whipped cream. This strawberry cheesecake trifle recipe is the perfect summer dessert!

Sour cream

Package cream cheese (softened)

Cans Strawberry pie filling

Box Instant vanilla pudding mix

Milk cold

Container Cool whip thawed

butter

Package Shortbread cookies

Add the sour cream and cream cheese to a mixing bowl, and beat until creamy.

Blend the pudding mix and milk together in a separate bowl.

Mix together the pudding with the cream cheese.

Slowly fold in the cool whip topping.

Crush the cookies into crumbs and mix together with the melted butter.

Layer ⅓ of the cookie mixture, then ⅓ of the cream cheese mixture and finally a ⅓ of the strawberry pie filling.

Repeat the above layers until all of the ingredients have been used. Garnish with some fresh sliced strawberries.

Chill for at least an hour before serving.

Enjoy!

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Strawberry Lasagna Trifle

Strawberry Cheesecake Trifle

Strawberry Cheesecake Trifle

Strawberry Cheesecake Trifle

Top 4 strawberry cheesecake trifle recipes from across the web

The most viewed strawberry cheesecake trifle recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Strawberry Lasagna Trifle

Strawberry Cheesecake Trifle

Strawberry Cheesecake Trifle

Strawberry Cheesecake Trifle

The most viewed strawberry cheesecake trifle recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine