My husband and I are true waffle fanatics and one of our favorite ways to eat them is stuffed with sweetened cream cheese (we’re not shy with the maple syrup, either!). It’s something we enjoy often on Saturday mornings, and later on, after all the supper dishes are cleared away we’ll eat leftover toasted waffles for dessert.
This waffle trifle marries my love for cream cheese-stuffed waffles with a variety of sweet summer berries. I suggest using the best berries you can find. Try sourcing them from local farmer’s markets and roadside fruit stands. They are the true star of this dish!
The waffles are a snap to throw together using Original Bisquick® mix. They were so light and fluffy, I couldn’t resist taste-testing one hot off the press. They contrast so well with all that creamy whipped topping and mounds of tart berries.
To get started, you’ll need to make the waffles. I used a Belgian waffle iron, but any waffle iron will work. Place freshly pressed waffles on a plate to cool.
When waffles are cool, cut them into pieces using a large chef’s knife. Reserve one quarter of a waffle to garnish the assembled trifle. Set aside.
Next, combine the cream cheese, confectioners’ sugar and vanilla in a large bowl. Beat with an electric hand mixer on high speed until smooth.
Pour cream cheese mixture into the whipped heavy cream.
Fold mixture together gently with a rubber spatula. Set aside.
Wash the berries and slice the strawberries into pieces. Reserve a few berries for garnish.
Place the waffle pieces into the bottom of a glass trifle bowl. Use larger waffle pieces to line the outside, and smaller pieces to fill in the middle.
Top the waffles with half of the whipped cream cheese mixture. Spread mixture to the edges of the bowl with the back of a spoon or an off-set spatula
Pile the berries on top of the whipped cream cheese mixture.
Pour the remaining cream cheese mixture in the center of the berries. Top with reserved berries and place the waffle quarter standing upright on top. Dust with confectioners’ sugar, if desired.