NO BAKE CHEESECAKE TRIFLE
Yield: 6 servings
1 package Cream Cheese, softened (I used Lancewood)
1/3 cup sugar
1 tub Whipped Topping, thawed (I used chocolate mousse and fresh cream)
Pink, Violet and Yellow food coloring, 2-3 drops each
2 digestive biscuits, crushed (I used extra and added some butter)
Sprinkles and banana slices for garnish, optional
Combine cream cheese and sugar in a large bowl and beat until smooth
Reserve 1/2 cup of cool whip whipped (or cream) topping
Fold in cream topping until well blended
Transfer to airtight container and place in refrigerator for 3 hours
Remove from refrigerator and divide into thirds, color each with food coloring
Transfer into plastic re-sealable bag or decorator bag fitted with a large round tip
Add biscuits to a resealable bag and crush
Squeeze cheesecake mixture into dessert glasses, adding crumbs between each layer
Add reserved cream whipped topping to a resealable bag and add a large dollop to the top, add sprinkles if desired
Store in refrigerator until ready to serve, store leftovers in refrigerator
Notes
You can layer the cheesecake in any type of glass container, or fill a biscuit crust and serve as a pie.
Recipe and photo: Charmaine Mostert
