Christmas Recipes
Cranberry Trifle Squares
Imagine layers of cranberries, sweet whipped cream, pound cake, sugar cookies and almonds. This is a dessert to love!
Ingredients
- 2 cups granulated sugar
- 1 1/2 cups water
- 1 (12 ounce) bag fresh or frozen cranberries
- 1/2 teaspoon almond extract
- 2 cups whipping (heavy) cream
- 1/4 cup granulated sugar
- 1 (10.75 ounce) package frozen pound cake loaf, thawed and cut into 10 slices
- 1 cup crushed sugar cookies
- 1/3 cup sliced almonds
Instructions
- Mix 2 cups sugar and the water in a 2 quart saucepan. heat to boiling over high heat, stirring occasionally. Boil for 10 minutes.
- Stir in cranberries; reduce heat to medium-high. Cook uncovered 3 to 4 minutes or until all the cranberries have popped.
- Stir in almond extract; cool.
- Beat whipping cream and 1/4 cup sugar in chilled large bowl with electric mixer on high speed until stiff.
- Arrange cake slices in bottom of rectangular baking dish, 11 x 7 x 1 1/2 inches, cutting slices if necessary to cover bottom of dish. Spoon cranberry sauce over cake. Sprinkle with sugar cookies. Spread whipped cream over sugar cookies. Sprinkle with almonds.
- Cover and refrigerate for at least 2 hours before serving.
- Cut into squares.
- Store covered in the refrigerator.
Notes
This great make-ahead dessert is perfect for busy lifestyles. Just cover the dessert with plastic wrap and refrigerate no longer than 24 hours before serving.
Want to enjoy this dessert year-round? Stock up on fresh cranberries when they're on sale in the fall and winter, and store refrigerated or frozen. Refrigerate these tart red berries for up to 2 months or freeze up to a year.
Per serving: Calories 480 (Calories from Fat 215); Total Fat 24g (Saturated Fat 12g); Cholesterol 80mg; Sodium 95mg; Total Carbohydrate 64g (Dietary Fiber 2g); Protein 4g
Percent Daily Value*: Vitamin A 10%; Vitamin C 6%; Calcium 4%; Iron 6%
* Percent Daily Values are based on a 2,000 calorie diet.
Attribution
Recipe and photo used with permission from:
Betty Crocker Kitchens