Cranberry Trifle Squares
Imagine layers of cranberries, sweet whipped cream, pound cake, sugar cookies
and almonds. This is a dessert to love!
- 2 cups sugar
- 1 1/2 cups water
- 1 bag (12 ounces) fresh or frozen cranberries
- 1/2 teaspoon almond extract
- 2 cups whipping (heavy) cream
- 1/4 cup sugar
- 1 package (10.75 ounces) frozen pound cake loaf, thawed and cut into 10 slices
- 1 cup crushed sugar cookies
- 1/3 cup sliced almonds
- Mix 2 cups sugar and the water in 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
- Cover and refrigerate at least 2 hours before serving.
- Cut into squares.
- Store covered in the refrigerator.
Yield: 12 servings
Do-Ahead Tip: 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.
Storage Tip: 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.
Nutrition Information: 1 Serving: Calories 480 (Calories from Fat 215 );
Total Fat 24 g (Saturated Fat 12 g); Cholesterol 80 mg; Sodium 95 mg; Total Carbohydrate
64 g (Dietary Fiber 2 g); Protein 4 g
Percent Daily Value*: Vitamin A 10 %; Vitamin C 6 %; Calcium 4 %; Iron 6
* Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo credit (used with permission):
Betty Crocker 2007/TM General Mills