Ingredients

Strawberries:

2 pints fresh strawberries hulled and cubed

⅓ cup granulated sugar

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1 lemon juiced

1 21 oz can strawberry pie filling

Vanilla cheesecake mousse:

2 8 oz cream cheese softened

2 cup powdered sugar divided

4 cup heavy cream divided

1 Tbsp pure vanilla extract

1 angel food or vanilla pound cake cubed

Instructions

1 – Mix together the cubed strawberries with ⅓ cup granulated sugar and 1 juiced lemon. Stir well then set aside to macerate while you make the filling.

2 – Whip together 2 [8] oz softened cream cheese with 1 ½ cup powdered sugar and 1 ½ cup heavy cream. Add 1 Tbsp pure vanilla. Whip for 2-3 minutes until creamy, fluffy and combined. In a separate bowl, whip the remaining 2 ½ cup heavy cream with ½ cup powdered sugar, more if desired. Whip until stiff peaks form.

3 – Fold 2 cup of the whipped sweetened fresh cream into the cheesecake mixture by hand. Reserve the remaining whipped sweetened fresh cream for the top of the trifle.

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4 – Add the strawberry pie filling to the macerated strawberries, mix well.

5 – To assemble, alternate layers of cubed cake, strawberries, and vanilla cheesecake mousse. Repeat until all ingredients have been used.

6 – Top with the remaining sweetened fresh whipped cream and garnish as desired. Chill for 3-4 hours prior to serving.

7 – Store leftovers chilled.

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