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Strawberry Muffin Cheesecake Trifles

This post comes from our friend Tina at Mommy’s Kitchen.

Strawberries have always been one of my favorite fruits. Those beautiful juicy berries are so versatile and can be used to create so many recipes. I always keep my pantry stocked with ingredients I can use for last minute dessert recipes, boxes of pudding, cake mixes, canned fruit, pie filling, and a variety of Martha White muffin mixes.

All of the above can be used to create a delicious dessert in no time. I love trifles, especially fruit trifles because they come together so quickly. They’re perfect for potlucks, barbecues, picnics or if you just want a quick fresh dessert after a meal.

Today I want to share a recipe for these beautiful Strawberry Muffin Cheesecake Trifles. These easy Trifles start with a baked strawberry cheesecake muffin mix.  They are layered with a creamy cheesecake filling, and topped with macerated strawberries and fresh cream.  These yummy little trifles really are the perfect spring or summer dessert.

If you dislike or are allergic to strawberries, you can substitute with a blueberry muffin mix and fresh blueberries to make blueberry muffin trifles.  By using a wildberry muffin mix and a variety of fresh berries, you have wildberry muffin trifles. I don’t think you can go wrong either way.  Let me show you how easy this recipe comes together.

Strawberry Muffin Cheesecake Trifles 02

Start by pre-heating the oven to 400 degrees. In a large bowl, using a whisk or rubber spatula, lightly mix the muffin mixes together with the milk (batter will be lumpy) so don’t over mix. Add the prepared batter into a 12 cup muffin pan that has been lightly sprayed with non-stick spray.

Fill muffin cups 2/3 full with batter. Bake the muffins for 13-17 minutes or until lightly browned and cooked through. Cool muffins in pan 2-3 minutes before removing to a baking rack to cool completely. While the muffins are cooling, sprinkle 1/2 cup sugar over the sliced and quartered strawberries, toss, and set aside to macerate.

Strawberry Muffin Cheesecake Trifles 03

In a large bowl prepare the cheesecake pudding according to package directions for pudding and set aside. In a separate bowl, pour in 2 cups heavy cream and whip until soft peaks form. Set one cup of fresh cream aside and add 1 tablespoon of powdered sugar. Mix to combine and store in the refrigerator to use for garnish on each trifle. Add the remaining heavy cream to the prepared pudding and lightly fold until mixed. Tear or cut the cooled muffins into 1/2 inch size pieces.

Strawberry Muffin Cheesecake Trifles 04

To assemble the trifles, layer the strawberry muffins with the cheesecake pudding mixture, and strawberries in each half pint Mason jar. Top with a dollop of fresh whipping cream and refrigerate trifles until ready to serve.

Strawberry Muffin Cheesecake Trifles
Servings: 8

Ingredients:
2 – (7 ounce) packages Martha White Strawberry Cheesecake or Strawberry Flavored Muffin Mixes
1 – cup milk
1 – (1 ounce) package sugar free cheesecake pudding + the amount of milk called for on the package to make the pudding
2 – 3 cups fresh strawberries, quartered
1/2 – cup granulated sugar
2 – cups fresh heavy whipping cream, whipped and separated
2 – tablespoons powdered sugar
8 – half pint mason jars

Directions:
Preheat oven to 400 degrees. In a large bowl using a whisk or rubber spatula lightly mix the muffin mixes together with the milk (batter will be lumpy), so don’t over mix.

Add the prepared batter into a 12 cup muffin pan that has been lightly sprayed with non stick spray. Fill muffin cups 2/3 full with batter.

Bake  13-17 minutes or until the muffins are lightly browned and cooked through. Cool muffins in pan 2-3 minutes before removing to a baking rack to cool completely.

While the muffins are cooling sprinkle 1/2 cup sugar over the sliced and quartered strawberries, toss, and set aside to macerate.

In a large bowl prepare the cheesecake pudding according to package directions for pudding and set aside. In a separate bowl pour in 2 cups heavy cream and whip until soft peaks form.

Set one cup of fresh cream aside and add 1 tablespoon on powdered sugar. Mix to combine and store in the refrigerator to use for garnish on each trifle. Add the remaining heavy cream to the prepared pudding and lightly fold until mixed.

Tear or cut the cooled muffins into 1/2 inch size pieces.  To assemble the trifles, layer the strawberry muffins with the cheesecake pudding mixture, and strawberries in each half pint Mason jar.

Top with a dollop of fresh whipping cream and refrigerate trifles until ready to serve.

Recipe source: http://www.mommyskitchen.net/

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