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Quick Tropical Cheesecake Trifle
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Quick Tropical Cheesecake Trifle

15 Minutes
15 Min Prep
15 Min Cook
Cubes of rich pound cake and some creamy cheesecake filling make elegant additions to this tropical fruit dessert trifle.
What You Need
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14 servings
Original recipe yields 14 servings
1 pkg. (10.75 oz.) frozen prepared pound cake, thawed, cut into 3/4-inch cubes
1 tub (24.2 oz.) PHILADELPHIA Ready-To-Eat Cheesecake Filling
2 cups cut-up fresh pineapple (1 inch pieces)
2 banana s, sliced
2 kiwi, peeled, chopped
1/4 cup seedless strawberry jam, warmed
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
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Let's Make It
1
Layer half the cake cubes in bottom of large straight-sided serving bowl. Top with half the cheesecake filling and fruit. Repeat layers.
2
Drizzle with jam; sprinkle with coconut.
3
Serve immediately. Or cover and refrigerate until ready to serve.
Kitchen Tips
Size Wise
This recipe makes 14 servings, enough for a party.
Nutrition
Calories
290
Calories From Fat
0
% Daily Value*
Total Fat 17g
22%
Saturated Fat 10g
50%
Trans Fat 0g
Cholesterol 95mg
32%
Sodium 280mg
12%
Total Carbohydrates 31g
11%
Dietary Fibers 1g
4%
Sugars 25g
50%
Protein 4g
8%
Vitamin A
15%
Vitamin C
40%
Calcium
6%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
14 servings, 2/3 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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