Cherry Cheesecake Trifle Diabetic Friendly Recipes

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CHERRY CHEESECAKE "TRIFLE"



Cherry Cheesecake

A no cook summer desert - perfect for any occasion. Quick and easy to make. The fruit pie filling can be changed to your favorite - peach is great too. The chilling time is not included in prep time.

Provided by JelloJane

Categories     Dessert

Time 20m

Yield 12-16 serving(s)

Number Of Ingredients 7

1 baked tube pan angel food cake, cut into cubes
3 (8 ounce) packages cream cheese, softened
1 (8 ounce) container vanilla yogurt
1 (3 ounce) package French vanilla instant pudding
1/2 cup milk
1 (16 ounce) container frozen whipped topping, thawed
2 (20 ounce) cans cherry pie filling (I use Lite)

Steps:

  • Beat cream cheese till light and fluffy, blend in vanilla yogurt.
  • In a smaller bowl mix pudding mix and milk till thickened, blend into cream cheese mixture- fold in all the whipped topping except about 1 Cup.
  • In a 4 quart bowl (or trifle bowl) evenly spread half the cream cheese mixture in bottom of bowl, top with half the angel food cake cubes, press these down lightly with the back of a spoon.
  • Spread 1 can of cherry pie filling over cake, covering completely.
  • Repeat layers.
  • Spread the reserved 1 cup whipped topping over last layer of cherry filling.
  • Cover and chill overnight before serving.
  • This will keep in the fridge for 2 weeks-- IF it lasts that long!

Nutrition Facts : Calories 600.1, Fat 30.7, SaturatedFat 21.4, Cholesterol 66.3, Sodium 562.8, Carbohydrate 73.8, Fiber 0.7, Sugar 31.5, Protein 9.1

PAULA DEEN'S CHERRY CHEESE TRIFLE



Paula Deen's Cherry Cheese Trifle image

This is a great summertime dessert. No cooking! This came from Paula Deen's magazine. It is very quick and easy to make and makes a splendid looking dessert. Sure to be a winner at your next cookout.

Provided by mary winecoff

Categories     Dessert

Time 15m

Yield 12-15 serving(s)

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed and divided
1/2 teaspoon almond extract
13 ounces angel food cake
2 (21 ounce) cans cherry pie filling

Steps:

  • In a medium bowl, combine cream cheese and sweetened condensed milk.
  • Beat with an electric mixer until smooth.
  • Stir in 1/2 of whipped topping and almond extract; set aside.
  • Tear angel food cake into 1 inch pieces.
  • Place 1/3 of cake pieces in bottom of a trifle bowl.
  • Spoon 1/3 of cream cheese filling over cake, and top with 1/3 of pie filling.
  • Repeat layers twice more.
  • Spread remaining whipped topping over top of trifle, sealing to edges.
  • Garnish with additional pie filling and sliced almonds if desired.

CHERRY CHEESECAKE TRIFLE (DIABETIC FRIENDLY)



Cherry Cheesecake Trifle (diabetic friendly) image

This can be made in parfait glasses or in a traditional trifle bowl. I make several variations of this including a sugar free raspberry jello and sugar free white chocolate pudding one. It is a huge hit with all diabetics that have eaten it and I am a diabetic myself. Most grocery store bakery departments in my area carry sugar free pound cake loaves.

Provided by Laurie Sanders @rhinemaidens3

Categories     Other Desserts

Number Of Ingredients 5

1 - loaf of sugar free pound cake
1 - 0.60 oz box of sugar free black cherry jello
16 ounce(s) frozen pitted sweet cherries
1 - 1.0 oz box of sugar free instant cheesecake pudding
1 - small container of cool whip

Steps:

  • Slice pound cake and cut into six cubes per slice. Place 1 slice worth of cubes in the bottom of each parfait glasses (I used 6 glasses).
  • Prepare jello using the speed set method found on the jello box and pour in the frozen cherries. Place in freezer for about 10 minutes, stir and place in fridge for another 5 minutes. The spoon about 1/3 cup of jello and cherries into each glass. Return to fridge to finish setting up.
  • Once jello is set firm, prepare cheesecake pudding as instructed and quickly pour 1/3 cup of pudding (or more) into each glass.
  • Lastly, top each parfait with Cool Whip to fill up the glasses and cover and chill. You can serve it immediately or it will hold well for 24-48 hours in the fridge.

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