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Strawberry Cranberry Cheesecake Trifle

Prep Time30 minutes
Cook Time15 minutes
Chilling Time3 hours 45 minutes
Total Time4 hours 30 minutes
Course: Dessert
Servings: 10 people

Ingredients

Layer 1: Cake

  • 1 angel food cake

Layer 2: Custard

  • 8 oz cream cheese block
  • 3.4 oz pack instant cheesecake pudding mix
  • 2 cup heavy whipping cream

Layer 3: Fruit Blend

  • ⅓ cup water
  • 1 cup granulated sugar
  • 2 cups fresh or frozen cranberries (about a 12 oz bag of fresh)
  • 2 cups frozen strawberries (about a 15 oz bag frozen)
  • 1 lemon

Layer 4: Topping

  • 1 cup heavy whipping cream
  • 2 tbsp granulated sugar

Layer 5: Decorations

  • 10-20 Jolly Ranchers
  • ice

Instructions

Creating The Layers

  • When creating your trifle, first combine your water, sugar, cranberries and strawberries into a saucepan.
  • Add the zest and juice of the lemon in with your fruit mixture and stir.
    Bring the fruit mixture to a low simmer and simmer for at least 10 minutes or until the liquid is reduced and several of your cranberries have popped.
  • Once the mixture has simmered and thickened, let the fruit blend chill in the refrigerator for at least 45 minutes or until cool and almost a thick jam consistency.
  • While your fruit blend is chilling, cut your angel food cake into 1 in x 1 in pieces. Set to the side for assembly later.
  • Next, in a medium bowl, use a mixer to combine your room temperature cream cheese and the package of cheesecake pudding mix. Blend until thoroughly combined.
  • Following creating the base of your custard mixture, whip the 2 cups of heavy whipping cream in another bowl until stiff peaks emerge. Slowly add this whipped cream in intervals to your cream cheese mixture. Mix until a smooth texture has emerged and set to the side.

Creating Your Toppings

  • Now that your custard is made, your cake prepared and your fruit blend chilling, it is time to make the topping. Whip the remaining cup of heavy whipping cream with the 2 tbsp of granulated sugar until stiff peaks form. Set aside.
  • Next, fill a bowl with ice cubes.
    Unwrap your Jolly Rancher hard candies (I used the pink and red colors for this trifle, but you could use any color, or a variety of colors) and place in a glass, microwavable measuring cup. Microwave for 1 minute or until the hard candy has melted.
  • Working quickly, pour the candy mixture over the ice to create an abstract form. If you are not able to pour it all out before the candy begins to harden again, reheat in the microwave and pour over the ice, scraping out the remaining bits.
  • The Jolly Rancher mix should harden quickly over the ice. Once it has, gently pick up the form and slide out any remaining ice cubes. Place on a small plate and set aside in the fridge.

Assembling

  • After your fruit has chilled and everything has been prepared, assemble your trifle layers starting with your cake, then custard then fruit blend. Repeat as many times as your container can hold.
  • Once your layers are formed, top the final layer with the fresh whipped cream.
  • Finally, place your candy topper on top of the whipped cream.
  • Let chill in the refrigerator for at least 3 hours before serving and enjoy!

Notes

This dessert will keep in the fridge for up to 4 days, however is best served the day of or day following its creation.