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Cranberry Trifle


This delicious and easy recipe can be made with leftover cranberry sauce (there's always leftover cranberry sauce!) and leftover Roll Out Butter Cookies that you should reserve for this recipe.

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: 16 servings


  • 2 cups cranberry sauce
  • 1/2 cup sugar, or more or less to taste
  • 2 cups whipping cream
  • 1/2 cup powdered sugar
  • 2 teaspoons vanilla
  • 1 frozen pound cake, thawed
  • 1 cup coarsely crushed Roll Out Butter Cookies or purchased sugar cookies
  • 1/2 cup sliced almonds, toasted


Mix the cranberry sauce and sugar in small saucepan. Heat, stirring frequently, until sugar melts and the mixture is smooth. Taste to see if you like the flavor and to make sure the sugar is dissolved. You may need to add more sugar to taste. Cool to room temperature.

Beat the whipping cream with powdered sugar and vanilla in a large mixing bowl until stiff peaks form. Cut pound cake into 12 slices and arrange in bottom of 13x9" dish to cover bottom. Spoon the cranberry sauce over the cake, then sprinkle with the crushed cookies. Spread whipped cream over cookies and top with almonds.

Chill at least 3 hours before serving.

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