STRAWBERRY PANCAKE TRIFLE
a scrumptious strawberry pancake trifle layered with custard and whipped cream cheese for breakfast, brunch or dessert!
A twist on a conventional trifle the use of pancakes in layers in preference to the conventional angel food cake, sponge cake or smashed cookies! Fluffy pancakes take in all of the flavours to create a mouthwatering trifle to serve for breakfast or brunch, or as an fantastic dessert. big sufficient to feed a crowd, just like our French Toast Casserole OR our Breakfast Egg and Sausage Casserole!
A traditional Trifle is an elegant, no bake dessert that’s clean to make — and particularly precise for hiding any cake or cookie disasters in between layers of custard and whipped cream.
forget baking cakes for this one, however, because we're the usage of pancakes instead! brief to throw together OR expend any leftover pancakes to make this extraordinary dessert.
INGREDIENTS:
- 1 batch cooked pancakes cooled
- 2 cups ready made custard
- 1 cup blueberries
Strawberries
- 4 cups fresh strawberries, hulled and sliced
- 1/2 cup strawberry jelly (or jam) melted
Cream Cheese Filling
- 16 oz (500 g) packaged cream cheese, softened
- 3/4 cup sugar
- 1 cup very cold whipping cream (or thickened cream)
- 2 teaspoons pure vanilla extract
INSTRUCTIONS:
- Toss strawberries in a huge bowl with melted jelly (jam).
- cube cooked and cooled pancakes into 4-inch pieces.
- In big bowl, beat collectively cream cheese and sugar until easy (use an electric powered mixer or whisk). Slowly add in whipping (thickened) cream, then vanilla. Beat till light and fluffy.
- Use a three-quart glass trifle bowl. Layer half of of the pancakes in backside, half of the custard, 1/2 of the cream cheese combination and top with 1/2 of the strawberries. Repeat with final pancakes, custard, cream cheese combination and strawberries.
- mix blueberries into any remaining juices leftover from the strawberries and enhance the rim of the trifle bowl.
- Refrigerate for half an hour if time lets in.
