Ingredients
2 dozen soft sugar cookies (store-bought or homemade)
1/4 cup milk
2 tablespoons vanilla extract
16 oz cream cheese, room temperature
1 cup powdered sugar
2 cups heavy whipping cream
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
1 cup fresh strawberries, sliced
1/2 cup crushed candy canes
1/4 cup red and green sprinkles
1/2 cup mini chocolate chips
Instructions
Beat room-temperature cream cheese with powdered sugar until smooth and fluffy. Mix in vanilla and almond extracts. Separately whip heavy cream to stiff peaks and gently fold it into the cream cheese mixture.
Break cookies into irregular chunks. Mix milk and vanilla in a bowl, then lightly brush cookie pieces to moisten slightly without soaking.
In a clear trifle bowl, layer one-third of cookie pieces, then one-third of cream. Repeat layers, adding strawberries in between. Press gently to eliminate air pockets.
Top final cream layer with crushed candy canes, sprinkles, and mini chocolate chips.
Chill at least 2 hours before serving. Serve chilled for best structure and flavor.
Notes
You can substitute graham crackers or gingerbread for cookies. For a dairy-free version, use coconut cream instead of heavy cream and mascarpone in place of cream cheese.
Nutrition
- Calories: 385
- Sugar: 28g
- Fat: 24g
- Saturated Fat: 15g
- Carbohydrates: 42g
- Protein: 6g