BLUEBERRY CHEESECAKE TRIFLE
I was in the mood for a trifle, but have to watch sugars and fats, and I really wanted something "cool" tasting. This has a mild lemon flavor to complement the blueberries....they go so well together!
Provided by Lightly Toasted
Categories Dessert
Time 2h15m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Beat together the 2 pkgs of nuefchatel cheese and the lemon jello.
- Lightly beat in 1 container of CoolWhip.
- Layer 1/2 of the angel food cake cubes on the bottom of a trifle bowl.
- Top with 1/2 the cream cheese mixture, 1/2 the blueberries, and 1/2 of the CoolWhip.
- Repeat, reserving a few blueberries for garnishing on the top.
- Trifles are a great make-ahead dessert.
- This is best if it gets to sit for a few hours.
Nutrition Facts : Calories 295, Fat 16.5, SaturatedFat 10.9, Cholesterol 34.5, Sodium 302.1, Carbohydrate 30.2, Fiber 0.8, Sugar 22, Protein 7.6
CHEESECAKE STRAWBERRY TRIFLE
The only drawback to this lovely dessert is that there's never any left over. For a patriotic look, replace one of the layers of strawberry pie filling with blueberry-or use whatever filling you prefer. -Lori Thorp, Frazee, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat the cream cheese until smooth. Beat in the sour cream; mix well. , In a small bowl, beat milk and pudding mix on low speed for 2 minutes. Stir into cream cheese mixture. Fold in whipped topping., In a small bowl, combine crackers and butter., In a 2-1/2-qt. trifle bowl, layer half of the cream cheese mixture, crumbs and pie filling. Repeat layers. Refrigerate until serving.
Nutrition Facts : Calories 369 calories, Fat 22g fat (14g saturated fat), Cholesterol 46mg cholesterol, Sodium 333mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
BLUEBERRY TRIFLE
Make and share this Blueberry Trifle recipe from Food.com.
Provided by Jazz Lover
Categories Dessert
Time 10m
Yield 12-14 serving(s)
Number Of Ingredients 7
Steps:
- Mix together cream cheese, and powdered sugar.
- Add milk and pudding mix; mix well.
- Fold in 1 1/2 cups of whipped topping.
- Place half of the cake cubes in a 3 quart glass bowl.
- Layer with half of the berries and pudding mixture.
- Cover with remaining cake cubes.
- Layer mixtue with remaining berries and pudding mixture.
- Spread remaining whipped topping over top.
Nutrition Facts : Calories 455, Fat 16.5, SaturatedFat 10.2, Cholesterol 54.8, Sodium 509.3, Carbohydrate 71, Fiber 1.3, Sugar 53, Protein 8.4
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- For the crust: Preheat the oven to 325°. Wrap heavy-duty foil around the bottom and sides of a 9-inch springform pan. Spray the inside of the pan lightly with nonstick cooking spray.
- In a medium bowl, stir together the graham cracker crumbs, butter, and sugar. Press into the bottom and 1 inch up the sides of the springform pan. Bake until golden brown, 10 to 12 minutes.
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- Bake for 1 hour 20 minutes to 1 hour 30 minutes or until the cheesecake is set on the sides and just barely jiggles in the center when the pan is shaken.
- Remove the cheesecake from the water bath and carefully remove the foil. Transfer to a wire rack. Let the cheesecake continue cooling to room temperature, about 2 hours.
- For the topping: Combine the blueberries, sugar, lemon juice, and salt in a medium saucepan over medium heat. Cook, stirring often, until some of the blueberries start to break down and the sauce is thickened, 12 to 15 minutes.
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