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Makeover Cranberry Trifle

Total Time

Prep: 25 min. + chilling


15 servings

You’d never guess that this showstopper fruit trifle recipe has been lightened up because it boasts all of the original’s festive flavor, but only half the fat and way fewer calories! —Sonya Labbe, Santa Monica, California
Makeover Cranberry Trifle Recipe photo by Taste of Home


  • 1 package (16 ounces) frozen unsweetened strawberries, thawed
  • 1 package (12 ounces) fresh or frozen cranberries
  • 1 cup sugar
  • 1/2 cup water
  • 4 teaspoons grated orange zest
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 2 loaves (10-3/4 ounces each) frozen reduced-fat pound cake, thawed and cubed


  1. In a large saucepan, combine the first five ingredients. Cook over medium heat until the berries pop, about 15 minutes. Cool completely.
  2. Meanwhile, in a large bowl, beat the cream cheese, brown sugar and vanilla until smooth. Fold in whipped topping.
  3. Place a third of the cake cubes in a 3-qt. trifle bowl; top with a third of the cranberry mixture and a third of the cream cheese mixture. Repeat layers twice. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts

1 cup: 316 calories, 12g fat (6g saturated fat), 33mg cholesterol, 254mg sodium, 49g carbohydrate (36g sugars, 2g fiber), 4g protein.

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  • pat wren
    May 7, 2012

    this is wonderful,my family just rave about it

  • devanscrnp
    Nov 26, 2010

    I made this for Thanksgiving dinner with my family and got rave reviews...would definitely make it again!

  • pat wren
    Nov 24, 2010

    made it for a church dinner was grate

  • holofernes
    Nov 18, 2010

    Knockout dessert - sweet and tangy at the same time - and gorgeous. Next time I'll double the cream cheese section.

  • strabue
    Jan 13, 2010

    My family really enjoyed this easy dessert.

  • beckga
    Dec 26, 2009

    I also added some raspberries to this. It was a hit for Christmas and I will make again!

  • linsvin
    Dec 26, 2009

    The presentation is beautiful. I did not lighten it up though. I also used the frozen Sara Lee pound cake for its density. You certainly can make this the night before, it held up nicely.

  • linsvin
    Dec 24, 2009

    Beautiful presentation,very easy to put together. Definitely use a pound cake for its density. Cranberry sauce "outstanding!"

  • KarenLiz
    Dec 22, 2009

    Delicious and yummy! We made it for a holiday party and will be making it again for Christmas. Sweet and tangy, easy to make and eye-pleasing.

  • Juli-Anne
    Dec 9, 2009

    great dish... my family loved it .... next time I think I'll add slices of angel food cake to each layer ... make it like a very large fruit shortcake... yum.....