Ingredients
1 package (16 ounces) frozen unsweetened strawberries, thawed1 package (12 ounces) fresh or frozen cranberries1 cup sugar1/2 cup water4 teaspoons grated orange zest1 package (8 ounces) reduced-fat cream cheese1/4 cup packed light brown sugar1/2 teaspoon vanilla extract1 carton (8 ounces) frozen whipped topping, thawed2 loaves (10-3/4 ounces each) frozen reduced-fat pound cake, thawed and cubed
Preparation
In a large saucepan, combine the first five ingredients. Cook over medium heat until the berries pop, about 15 minutes. Cool completely.
Meanwhile, in a large bowl, beat the cream cheese, brown sugar and vanilla until smooth. Fold in whipped topping.
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.
