Little Debbie Strawberry White Chocolate Cheesecake Trifle Recipes

Steps:

• In large bowl beat softened cream cheese until fluffy.
• slowly add milk.
• beat in instant pudding mix.
• once thickened fold in 8 oz container cool whip.
• Slice Little Debbies in 1 inch pieces.
• Put layer of sliced Little Debbies in trifle bowl so the spiral side faces out (it looks pretty).
• top with half of pudding mixture.
• top that layer with half of pie filling.
• top with half of cool whip.
• repeat layers until trifle bowl is filled cool whip will be on top.
• cover with plastic wrap and place in fridge can be made up to 2 days in advance make sure you keep in fridge until ready to serve keep leftovers in fridge!

Steps:

• 1. Place carton of Debbie cakes in freezer for 1 hour. Freezing the cakes makes them easier to slice. Prepare pudding according to package directions.
• 2. After cakes have had time to freeze, slice them into 1/2 inch pieces. Place a layer of cakes in bottom of a clear serving bowl. Top with 1/2 the pudding. Repeat. Arrange remaining pieces of cake on top and garnish with sliced strawberries.
• 3. Note: Try the coconut and jelly one too with coconut pudding.

Steps:

• Melt the white morsels and 1/4 C heavy cream in the microwave in 30 second intervals, stirring until smooth; cool completely.
• In a large mixer bowl, beat cream cheese until fluffy then stir in melted and cooled white morsels mixture.
• In a small mixer bowl, beat remaining 1 1/4 cup heavy cream/or whipping cream until stiff peaks form; fold into cream cheese mixture being sure not to deflate the cream.
• Place 1/2 of the pound cake cubes in the bottom of a trifle dish or other large clear bowl. (It really does look lovely in a footed trifle dish.).
• In small bowl, combine coffee and rum; sprinle half of the coffee mixture over the pound cake in the dish.
• Spoon in half of the cream cheese mixture, starting in the middle and spreading out towards sides to keep layers neat so it will look its best!
• Mix 1 pint sliced strawberries with jam in a bowl and spoon 1/2 of the strawberries over the cream cheese.
• Repeat with pound cake, coffee mixture and remaining cream cheese mixture.
• Top with the remaining strawberries; arranged attractively on top. You can also dollop on some sweetened whipped cream in the center :).
• Cover and refrigerate 4 hours or overnight.

Steps:

• Prepare the pudding with the milk and set aside.
• In a large bowl, combine the fruit and stir in 1/4 cup strawberry jam; set aside.
• Cut the pound cake into 12 slices. Cut the slices diagonally (they'll look like triangles) and place some jam on 1 edge and glue the two pieces together (this looks like the sails on a sailboat).
• Place the "sails" around the edges of a trifle bowl. (You should have 6 "sails).
• Slice the shortcake rolls into 4 pieces. Arrange 2 slices on each side of the pound-cake triangles against the bowl. Place the trimmings from the pound cake in the bottom of the bowl.
• Spoon 1/2 of the pudding into the trifle bowl. Top with 1/2 the fruit, the remaining pudding, then remaining fruit.
• Top with the whipped topping and more fruit, if desired.

Steps:

• In a bowl, toss strawberries with 1/2 cup sugar; set aside. , In a bowl, beat cream cheese, orange juice and remaining sugar until smooth. Fold in the whipped cream; set aside. , Drain strawberries, reserving juice; set the berries aside. Gently toss cake cubes with reserved juice. Place half of the cake in a 4-qt. trifle dish or serving bowl. Top with a third of the cream cheese mixture, half of the strawberries and half of the grated chocolate. Repeat layers. Top with remaining cream cheese mixture. Garnish with chocolate curls and strawberries if desired. Cover and refrigerate for at least 4 hours.