This Chantilly Berry Trifle is a real crowd pleaser! Pound cake, cheesecake filling, whipped cream, and berries marinated in raspberry liqueur make up the layers of this dessert, which is almost too pretty to eat!
Keyword berry trifle
Prep Time 30minutes
Chilling Time 1hour
Total Time 30minutes
1/4cupraspberry liqueurcreme de cassis
8ouncescream cheese, softened
13.4 oz package instant vanilla pudding mix
1 1/2cupsheavy cream
1/2teaspoonalmond extractor vanilla
6-8strawberriescut in half
Pound cake or angel food cake10-12 oz, cut into pieces
Assorted whole berriesfor garnish
Fresh mint leavesfor garnish (optional)
Combine berries, liqueur, and orange zest in a large bowl, Toss to coat, then let sit for at least 15 minutes.
While berries marinate, make cheesecake pudding. Using a hand mixer, blend ½ cup of milk with the cream cheese until it is completely smooth.
Add the pudding mix and the remaining milk to the cream cheese mixture. Beat for about a minute until thoroughly mixed. Set aside.
Place heavy cream, powdered sugar, and almond extract in a cold bowl and whip to medium peaks. Refrigerate until ready to use.
Place half the cake cubes in the bottom of the trifle bowl. Line halved strawberries around the edge of the bowl, cut side out. Fill the cavity with the cheesecake filling, then place half of the marinated berries on top. Add the rest of the cake cubes, then the remaining berries and juice.
Pipe or spread the cold whipped cream on top of the trifle, then decorate with assorted fresh berries and mint leaves, if desired. Refrigerate for at least 1 hour before serving.