White Chocolate Strawberry Trifle

1. 1

   Melt the white morsels and 1/4 C heavy cream in the microwave in 30 second intervals, stirring until smooth; cool completely.

2. 2

   In a large mixer bowl, beat cream cheese until fluffy then stir in melted and cooled white morsels mixture.

3. 3

   In a small mixer bowl, beat remaining 1 1/4 cup heavy cream/or whipping cream until stiff peaks form; fold into cream cheese mixture being sure not to deflate the cream.

4. 4

   Place 1/2 of the pound cake cubes in the bottom of a trifle dish or other large clear bowl. (It really does look lovely in a footed trifle dish.).

5. 5

   In small bowl, combine coffee and rum; sprinle half of the coffee mixture over the pound cake in the dish.

6. 6

   Spoon in half of the cream cheese mixture, starting in the middle and spreading out towards sides to keep layers neat so it will look its best!

7. 7

   Mix 1 pint sliced strawberries with jam in a bowl and spoon 1/2 of the strawberries over the cream cheese.

8. 8

   Repeat with pound cake, coffee mixture and remaining cream cheese mixture.

9. 9

   Top with the remaining strawberries; arranged attractively on top. You can also dollop on some sweetened whipped cream in the center :).

10. 10

    Cover and refrigerate 4 hours or overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.