Strawberry Cream Cheese Trifle

 

2

cups Original Bisquick® mix

1

cup milk

2

eggs

4

cups fresh strawberries, cut into quarters

1/2

cup red currant jelly, melted

2

packages (8 oz each) cream cheese, softened

3/4

cup sugar

1

cup whipping cream

• 1 Heat griddle to 375°F or 12-inch skillet over medium-low heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary.
• 2 In large bowl, mix Bisquick mix, milk and eggs until blended. For each pancake, pour slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until golden. Cool completely.
• 3 Meanwhile, in large bowl, toss strawberries with melted jelly to coat.
• 4 In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth; slowly add whipping cream. Increase mixer speed to high and beat until light and fluffy.
• 5 In 3 1/2-quart glass trifle bowl, arrange half the pancakes in bottom. Set aside 1 cup of the cream cheese mixture. Spoon half of the remaining cream cheese mixture over pancakes; top with half of the strawberry mixture. Repeat with remaining pancakes, cream cheese and strawberry mixture. Top with reserved 1 cup of cream cheese mixture. Garnish with additional berries and mint, if desired.