Cranberry Trifle

140 Ratings
  • 5 22
  • 4 33
  • 3 59
  • 2 20
  • 1 6

With layers of sweetened cranberries, buttery pound cake, and fluffy whipped cream, this trifle is a truly easy dessert -- merry and dazzling.

Everyday Food, December 2008

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Recipe Summary test

prep:
35 mins
total:
35 mins
Servings:
12
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Ingredients

Directions

  • In a medium saucepan, combine cranberries, 2 cups granulated sugar, ginger, and 2 cups water. Bring to a simmer over medium; cook until cranberries begin to burst, 8 to 10 minutes. Let compote cool completely.

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  • Make cream filling: Using an electric mixer, beat cream cheese, brown sugar, remaining 1/4 cup granulated sugar, and vanilla on high until well combined. With mixer on medium, gradually add heavy cream; continue beating until soft peaks form.

  • Arrange 1/3 of cake in a 3-quart serving dish. Spoon 1/3 of compote over cake; spread to sides of dish. Dollop 1/3 of cream filling over compote; spread to sides of dish. Repeat twice, ending with cream filling. Cover; refrigerate at least 2 hours (or up to 1 day). Garnish with Candied Orange Zest, if desired.

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Reviews (6)

140 Ratings
  • 5 22
  • 4 33
  • 3 59
  • 2 20
  • 1 6
Martha Stewart Member
02/08/2019
Delicious healthy desserts that will satisfy your sweet tooth without adding to your waistline! Do you want to whip up gluten free, low-glycemic, all-natural desserts, right in your own kitchen? Check out this >> https://bit.ly/mydesserts
Martha Stewart Member
12/31/2015
This has been a holiday staple at our dinner table since I came across this recipe about 4-5 years ago. I was immediately thrown off by the use of pound cake though. I substitute angel food cake and it is delicious. Enjoy!!!
Martha Stewart Member
12/15/2011
This is FABULOUS!! I absolutely loved it! I make trifles all the time and this one is by far the best recipe that I have found! I would definitely say that it makes at least 15 servings though. Enjoy!
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Martha Stewart Member
11/22/2011
Hasn't anyone caught the big mistake with the sugar? It calls for 2-1/4 cups, and 2 cups go in with the cranberries. The filling calls for another cup! I'm assuming that's the remaining 1/4 cup.
Martha Stewart Member
11/24/2010
This is best made a full day in advance - helpful for when you have many dishes to make. It is awesome the next day!!! By the next day all the flavors have melded together and the cake has gotten moist and yummy:)
Martha Stewart Member
01/08/2009
I made this for Christmas Day. It looked beautiful. I forgot the ginger though! Because of this, I think mine was lacking something.
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