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Cranberry-White Chocolate Trifle

Trifles are a great dessert to make when entertaining because they feed a crowd and often can be prepared in advance. Plus, they look so eye-catching on the table.—Janet Varble, Harrisville, Utah

14 ServingsPrep: 45 min. Cook: 15 min. + chilling

Ingredients

6 tablespoons sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2-2/3 cups milk
3 egg yolks, beaten
5 ounces white baking chocolate, chopped
1-1/2 teaspoons vanilla extract
1 can (14 ounces) jellied cranberry sauce
1/3 cup raspberry liqueur
1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/2-in. cubes
TOPPING:
1-1/2 cups heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract

Directions

In a large saucepan, combine the sugar, cornstarch and salt. Stir in
milk until smooth. Cook and stir over medium-high heat until
thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot mixture into egg
yolks; return all to the pan, stirring constantly. Bring to a gentle
boil; cook and stir 2 minutes longer. Remove from the heat; stir in

2 of 2

Cranberry-White Chocolate Trifle (continued)

Directions (continued)

white chocolate and vanilla. Cool to room temperature without
stirring.
In a small bowl, whisk cranberry sauce and raspberry liqueur until
smooth.
Place half of the cake cubes in a 3-qt. trifle bowl or glass bowl.
Spread with half of the cranberry mixture; top with half of the
custard. Repeat layers. Cover and chill for at least 2 hours.
In a large bowl, beat cream until it begins to thicken. Add
confectioners' sugar and vanilla; beat until stiff peaks form. Pipe
over top. Yield: 14 servings (3/4 cup each).

Nutrition Facts: 3/4 cup equals 370 calories, 19 g fat (11 g saturated fat), 117 mg cholesterol, 148 mg sodium, 43 g carbohydrate, 1 g fiber, 5 g protein.