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On Christmas Day, my daughter and I have dinner alone and try to have something a little different that would not be appreciated by the men in the family.  This is a very easy trifle that can be made with any type of pound cake.  My youngest daughter always gives us her prize-winning Lemon Pound Cake for St. Nick (December 6) and I freeze a portion of it to use in this dessert.  I like the use of the cream cheese and confectioners’ sugar to stabilize the whipped cream to make a dish that is still delicious on December 26.  I don’t know if it will last another day, since we have always eaten the last crumb by then.

APRICOT RASPBERRY TRIFLE

  • One 15 oz. can of apricots, drained
  • One 10-12 oz. bag of frozen raspberries, thawed and drained
  • 4 oz. cream cheese, room temperature
  • ¼ cup confectioners’ sugar
  • 1 cup whipping cream
  • 3 cups pound cake cubes, divided
  • ¼ cup brandy, divided (or juice drained from fruit and/or orange juice)

In a large bowl, combine drained apricots and thawed/drained raspberries.  Toss lightly to combine.  Set aside.

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Beat cream cheese and confectioners’ sugar until smooth.  Add cream and beat until soft peaks form and mixture is like soft mousse (don’t overbeat).

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In a 6 inch glass container, place 1-½ cups of cake cubes on the bottom.  Sprinkle with 2 tablespoons of brandy.  Place half of the fruit on top of the cake cubes.

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Top with half of the cream/mousse mixture.  Repeat with cake cubes, brandy, fruit and cream/mousse.  Cover and refrigerate for at least 6 hours or overnight.

6 servings 

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