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Strawberry Cream Cheese Trifle

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  • Prep 40 min
  • Total 40 min
  • Servings 12
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The trifle comes to breakfast with layers of tender pancakes, velvety cream cheese filling and fresh strawberries.
Updated May 2, 2011
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Ingredients

Pancakes

Fruit Filling

  • 4 cups fresh strawberries, cut into quarters
  • 1/2 cup red currant jelly, melted

Cream Cheese Filling

  • 2 packages (8 oz each) cream cheese, softened
  • 3/4 cup sugar
  • 1 cup whipping cream

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Spread the fruit layers all the way to the edge of the trifle bowl so that the colors will be visible when the trifle is assembled.
  • tip 2
    Assemble the trifle up to 12 hours ahead. Store in the refrigerator covered with plastic wrap.

Nutrition

400 Calories, 23g Total Fat, 6g Protein, 42g Total Carbohydrate, 25g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
210
Total Fat
23g
35%
Saturated Fat
12g
62%
Trans Fat
1 1/2g
Cholesterol
95mg
32%
Sodium
400mg
17%
Potassium
230mg
6%
Total Carbohydrate
42g
14%
Dietary Fiber
2g
7%
Sugars
25g
Protein
6g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
30%
30%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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