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Strawberry Muffin Cheesecake Trifles

Friday, April 24, 2015 11:24

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Today I have an easy last minute dessert to share with y’all. Last weekend was gorgeous outside, so we grilled out like we always do when the weather’s nice. I have to soak in all the nice weather while I can, because it won’t be long and the heat of summer will be here, and it will be too hot to enjoy sitting outside.

In usual fashion when dinner’s over my family asks the same question……….. what’s for dessert? I always make a dessert on the weekends, but this particular day I really didn’t have anything in mind. I thought we could just whip up some simple strawberry shortcakes, but we just had those the week before.

So keeping with the strawberry theme I poked around in my pantry decided to change things up a bit and make these Strawberry Muffin Cheesecake Trifles. I had a variety of pudding mixes and fresh cream on hand, so all I needed was the cake base.

I didn’t have any pound cake, so I quickly baked up two strawberry cheesecake muffin mixes and just like that I had everything I needed to pull this dessert together in no time. I have to admit this recipe was super simple to make and the perfect sweet ending to our meal.

Everyone loved having their very own individual desserts. If strawberries aren’t your thing, you can substitute a blueberry muffin mix and fresh blueberries for blueberry trifles, or use a Wild Berry muffin mix and use a variety of fresh berries for wild berry trifles. I don’t think you can go wrong either way.

Today’s post is my last post for the Martha White “What’s in your Pantry series. I had so much fun coming up with recipes using Martha White Muffin Mixes and pantry staples. I’m always surprised at what I can come up with especially when I’m pressed for time.

There are so many recipe possibilities using these yummy little mixes. A few examples are, cookies, coffee cakes, waffles, pancakes, cobblers, cheesecakes, and more. I always keep a variety of muffin mixes on hand because you never know when you’ll need a quick last minute dessert. Lets get started with the step-by-step.

These are the ingredients you’ll need: Two packages Martha White Strawberry Cheesecake Muffin Mix, one cup milk, one package cream cheese pudding mix (sugar free or regular) + additional milk to made pudding, fresh strawberries, 1/2 cup granulated sugar, heavy whipping cream, and one tablespoon powdered sugar.

Preheat oven to 400 degrees. In a large bowl using a whisk or rubber spatula lightly mix the muffin mixes together with the milk ( batter will be lumpy), so don’t over mix. Add the prepared batter into a 12 cup muffin pan that has been lightly sprayed with non stick spray. Fill muffin cups 2/3 full with batter.

Bake 13-17 minutes or until the muffins are lightly browned and cooked through. Cool muffins in pan 2-3 minutes before removing to a baking rack to cool completely. While the muffins are cooling sprinkle 1/2 cup sugar over the sliced and quartered strawberries, toss, and set aside to macerate.

In a large bowl prepare the cheesecake pudding according to package directions for pudding and set aside. In a separate bowl pour in 2 cups heavy cream and whip until soft peaks form. Set one cup of fresh cream aside and add 1 tablespoon of powdered sugar. Mix to combine and store in the refrigerator to use for garnish on each trifle. Add the remaining heavy cream to the prepared pudding and lightly fold until mixed. Tear or cut the cooled muffins into 1/2 inch pieces.

To assemble the trifles, layer the strawberry muffins with the cheesecake pudding mixture, and macerated strawberries in each half pint mason jar. Top with a dollop of fresh whipping cream and refrigerate trifles until ready to serve.

Strawberry Muffin Cheesecake Trifles
{mommyskitchen.net}

2 – (7 ounce) packages Martha White Strawberry Cheesecake or Strawberry muffin mix
1 – cup milk
1 – (1 ounce) package sugar free cheesecake pudding + the amount of milk called for on the package to make the pudding
2 – 3 cups fresh strawberries, quartered
1/2 – cup granulated sugar
2 – cups fresh heavy whipping cream, whipped and separated
2 – tablespoons powdered sugar
8 – half pint mason jars

Preheat oven to 400 degrees. In a large bowl using a whisk or rubber spatula lightly mix the muffin mixes together with the milk ( batter will be lumpy), so don’t over mix.

Add the prepared batter into a 12 cup muffin pan that has been lightly sprayed with non stick spray. Fill muffin cups 2/3 full with batter.

Bake 13-17 minutes or until the muffins are lightly browned and cooked through. Cool muffins in pan 2-3 minutes before removing to a baking rack to cool completely.

While the muffins are cooling sprinkle 1/2 cup sugar over the sliced and quartered strawberries, toss, and set aside to macerate.

In a large bowl prepare the cheesecake pudding according to package directions for pudding and set aside. In a separate bowl pour in 2 cups heavy cream and whip until soft peaks form.

Set one cup of fresh cream aside and add 1 tablespoon on powdered sugar. Mix to combine and store in the refrigerator to use for garnish on each trifle. Add the remaining heavy cream to the prepared pudding and lightly fold until mixed.

Tear or cut the cooled muffins into 1/2 inch size pieces. To assemble the trifles, layer the strawberry muffins with the cheesecake pudding mixture, and macerated strawberries in each half pint mason jar.

Top with with a dollop of fresh whipping cream and refrigerate trifles until ready to serve.

Servings: 8

Enjoy!!!

For more pantry challenge recipes made with muffin mixes check out my recipe for this Apple Cider Coffee Cake & for this easy Cranberry – Orange Pecan Biscotti .

Before I go I also wanted to mention that Martha White is now carrying a few Gluten Free Mixes, so if you’re Gluten Free stop by and check them out.

Want to stay connected & up to date with Mommy’s Kitchen? Don’t forget to follow on Facebook, Twitter & Pinterest!

Source: http://www.mommyskitchen.net/2015/04/strawberry-muffin-cheesecake-trifles.html

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