Strawberry Trifle Recipe

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Crush the cookies into crumbs and mix together with the melted butter. Step 6. Layer ⅓ of the cookie mixture, then ⅓ of the cream cheese mixture, and finally a ⅓ of the strawberry pie filling. Step 7. Repeat the above layers until all of the ingredients have been used. Garnish with some fresh sliced strawberries. Step 8.

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Directions. In a bowl, toss strawberries with 1/2 cup sugar; set aside. In another bowl, beat cream cheese, orange juice and remaining sugar until smooth. Fold in whipped cream; set aside. Drain strawberries, reserving juice; set berries aside. Gently toss cake cubes with reserved juice. Place half the cake in a 4-qt. trifle dish or serving bowl.

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Fold the cool whip into the cream cheese and pudding mixture. Mix everything together. Place ⅓ of the cookie crumb mixture into the bottom of a clear service bowl or dish. Top with ⅓ of the cream cheese mixture. Add ⅓ of the strawberry pie filling to the top. Repeat the layers as mentioned above two more times.

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Fold in chopped white chocolate and chopped strawberries. Place in refrigerator until dough is firm and no longer sticky. Once cool, roll about 1 inch balls of cheesecake and place back in the refrigerator until hard again. Prepare a cookie sheet with parchment paper and lightly spray with cooking spray.

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Using a hand mixer, mix together the cream cheese and powdered sugar. Add in Cool Whip and mix well. Set aside. In large trifle bowl, layer half the angel food cake pieces, half the cream cheese mixture, then half the strawberries in glaze. Repeat the layers ending with strawberries in glaze on top.

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Strawberry trifle directions. Whisk together the pudding and milk in a small bowl. Place the smooth pudding mixture into the refrigerator for 5 minutes. Put 5-8 whole strawberries to the side. Remove the tops of the remaining strawberries and slice them into quarters. Bake the strawberry cake mix as per instructions.

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Set aside 4-5 whole berries. Wash the remaining berries, remove the tops, and cut into small pieces. Set aside. Place ⅓ of the cake pieces in a single layer on the bottom of a trifle dish. Top with ⅓ of the cheesecake pudding and smooth into an even later. Add ⅓ of the whipped topping on top of the pudding and smooth.

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How to dip the truffles in chocolate: Melt white chocolate and shortening today and stir well. Dip balls into the chocolate mixture and set aside to harden. Once cool, drizzle white chocolate on the tops of the truffles and sprinkle with crushed graham crackers. Repeat white chocolate drizzle and garnish with red sprinkles.

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Directions: In a large bowl, beat the cream cheese until smooth. Beat in the sour cream; mix well. In a small bowl, beat milk and pudding mix on low speed for 2 minutes. Stir into cream cheese mixture. Fold in whipped topping. In a small bowl, combine crackers and butter. In a 2-1/2-qt. trifle bowl, layer half of the cream cheese mixture.

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Add remaining ¼ cup of powdered sugar and continue beating until the whipped cream forms stiff peaks. Step 8: Build the trifle by layering ⅓ of the cake cubes, then about ½ of the strawberries and creamy cheesecake filling. Continue adding layers of cake, the remaining strawberry mixture, and then the final cake pieces.

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Set aside. Set out 4 pint size mason jar. Fill 1/8 of the angel food cake in each jar, top with 1/8 of the strawberry glaze. Top with 1/8 of the cheesecake filling. Repeat. Refrigerate until ready to serve or serve immediately. Top each trifle with whipped cream and a strawberry, if desired. Serve and enjoy.

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Step 6: Freeze for 15-30 minutes. Step 7: Melt white chocolate in a microwave-safe bowl. Roll each truffle into a ball, then, using a fork, dip truffles into the chocolate and tap the fork gently on the side of the bowl to remove any excess chocolate. Then, place them back on the parchment lined cookie sheet.

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Instructions. Toss together sliced strawberries with a few tablespoons of sugar and let sit for at least a half hour. In a large bowl beat together milk and pudding mixes until they start to thicken. Fold in the lemon zest and half of the whipped topping. In a trifle bowl or pretty clear glass bowl, layer a third of the cake cubes, a third of.

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Add the cookie crumbs, cream cheese, and powdered sugar to a mixing bowl. Using an electric mixer, blend until everything is well combined. Fold the strawberries into the filling. Using a small cookie scoop, or two spoons, portion the filling out onto the prepared cookie sheet. Place the cookie sheet in the freezer to chill for 20-30 minutes.

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Stir in crushed Oreo cookies until well mixed. Cover and refrigerate for 3-4 hours. Remove from fridge and scoop into 1-tablespoon size balls. Use your hands to shape these into round balls and place them on a cookie sheet lined with wax paper. Place cheesecake balls in the freezer for 20 minutes.

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Reserve a few strawberries to garnish the top of your trifle. Slice the strawberries and toss with the 1/2 cup sugar. Set aside. Beat the cream cheese in a large bowl until smooth. Beat in the powdered sugar and orange juice concentrate, beat till smooth.