Mandarin Cheesecake Trifle

6 (284 ml) cans whole mandarin orange segments, drained
2 (8 ounce) packages cream cheese, room temperature
1/2 cup granulated sugar
1/4 cup plus 3 tablespoons orange juice or orange liqueur
3 cups whipping cream, whipped
1 pound cake, cut into 1/4-inch slices

With an electric mixer, beat together cream cheese and sugar until very smooth. Add 3 tablespoons orange juice or orange liqueur. Fold in whipped cream.

In either a single large glass trifle bowl or 10-12 individual dessert dishes, assemble trifle beginning with one-half of the cake slices (adjust slices of cake for individual desserts). Drizzle cake with 2 tablespoons orange juice or liqueur, then top with 1/3 of the cream cheese mixture and 1/2 of the mandarin segments, making sure the mandarins are visible against the side of the bowl. Repeat, reserving a few mandarin segments. Top with remaining cream cheese mixture and garnish with reserved mandarin segments. Refrigerate 4 hours or overnight.