Looking for Strawberry Cheesecake Trifle Recipe..

[pckrissy]

Hi, I did check the files and recipes and it is coming up 0 for this.
Does anyone have it to post? I thought I saw it on here and I'm trying to find it with no luck

 

[KellyTheChef]

Strawberry Cheesecake Trifle
Ingredients:
• 2 quarts strawberries, sliced
• 2 tablespoons sugar
• 2 teaspoons almond extract
• ---
• 2--8 ounce blocks cream cheese, softened
• 1 C. sour cream
• 2 C. powdered sugar
• 1 t. vanilla extract
• 1/4 t. almond extract
• 16 ounce tub whipped topping or 1 pint cream, whipped
• 1 large angel food or pound cake, torn into pieces
Preparation:
Set aside some berries for garnish. Mix rest with sugar and almond extract. Set aside. Mix cream cheese, sour cream, powdered sugar, vanilla and almond extract. Fold in whipped cream.
In a trifle bowl: 1/2 cake, 1/2 berries, 1/2 cream cheese mixture, repeat layers. Garnish with remaining berries. Refrigerate.

 

[KellyTheChef]

PS~

Make your own pound cake in the SBP ahead of time to show off our stones!

Yellow or Butter flavored cake mix
small instant vanilla pudding mix
Make as directed on box, but add pudding mix and one extra egg.
Also add: 1 t. PC vanilla, 2 t. almond extract

Bake at 350 for 25 minutes

 

[pckrissy]

Thanks Kelly!! My sweet tooth thanks you too

 

[KellyTheChef]

Oh- another thing. I never noticed it said 16 oz. cool whip, and I have only ever used the small 8 oz. container. Works fine!

 

[pckrissy]

Have you ever used the Sara Lee frozen pound cake? It called for that in the Lime Berry Trifle...I made that twice so far...I wanted to try this out on my family first (plus I am dying for something strawberry and yummy) and I don't feel like making the pound cake( yes, I am lazy )

 

[KellyTheChef]

Krissy~

I haven't used the frozen pound cake, but I am sure it would be great! You would use the entire thing for the recipe...when I make my "own" in the SBP I only use about 2/3 of the recipe and the rest we get to eat at home!

I am just cheap!

 

[raebates]

I use the frozen pound cake. It works well. We're not lazy. We're conserving our energy so we'll have plenty to share at our shows. That's my story, and I'm sticking to it.

And, Kelly, I bet it is good with the 8 oz of whipped topping. The 16 oz makes oodles of white stuff. The good thing about that is it leave goodies for The Furry Guy to enjoy.

 

[pckrissy]

is this a dumb question.....is the SBP the small bar pan??? sometimes my brain can't do the "simple" things...

 

[missydivine]

I would think it would have to be the Large Bar Pan. I don't think a cake mix would fit in the small and make enough to have any leftover.

 

[pckrissy]

What is the SBP??? Is it the small bar pan....i have to know....

 

[KellyTheChef]

Sorry...I was having a blonde moment yesterday. I was using SBP for Stoneware Bar Pan. What I meant to say is LBP for Large Bar Pan.















Sorry...My back is out since Monday and it's spasming constantly. I am on some pretty major drugs right now, and obviously it's affecting my brain!!

 

[pckrissy]

Thanks for clarifying...I have many blonde moments too....and I am not blonde!