Cranberry Trifle Squares

Imagine layers of cranberries, sweet whipped cream, pound cake, sugar cookies and almonds. This is a dessert to love!

Cranberry Trifle Squares

Do-Ahead Tip: This great make-ahead dessert is perfect for busy lifestyles. Just cover the dessert with plastic wrap and refrigerate no longer than 24 hours before serving.

Storage Tip: Want to enjoy this dessert year-round? Stock up on fresh cranberries when they're on sale in the fall and winter, and store refrigerated or frozen. Refrigerate these tart red berries for up to 2 months or freeze up to a year.


  • 2 cups granulated sugar
  • 1 1/2 cups water
  • 1 bag (12 ounces) fresh or frozen cranberries
  • 1/2 teaspoon almond extract
  • 2 cups whipping (heavy) cream
  • 1/4 cup granulated sugar
  • 1 package (10.75 ounces) frozen pound cake loaf, thawed and cut into 10 slices
  • 1 cup crushed sugar cookies
  • 1/3 cup sliced almonds


  1. Mix 2 cups sugar and the water in 2-quart saucepan. heat to boiling over high heat, stirring occasionally. Boil for 10 minutes.
  2. Stir in cranberries; reduce heat to medium-high. Cook uncovered 3 to 4 minutes or until all the cranberries have popped.
  3. Stir in almond extract; cool.
  4. Beat whipping cream and 1/4 cup sugar in chilled large bowl with electric mixer on high speed until stiff.
  5. Arrange cake slices in bottom of rectangular baking dish, 11 x 7 x 1 1/2 inches, cutting slices if necessary to cover bottom of dish. Spoon cranberry sauce over cake. Sprinkle with sugar cookies. Spread whipped cream over sugar cookies. Sprinkle with almonds.
  6. Cover and refrigerate at least 2 hours before serving.
  7. Cut into squares.
  8. Store covered in the refrigerator.

Yield: 12 servings

Nutrition Information: 1 Serving: Calories 480 (Calories from Fat 215 ); Total Fat 24 g (Saturated Fat 12 g); Cholesterol 80 mg; Sodium 95 mg; Total Carbohydrate 64 g (Dietary Fiber 2 g); Protein 4 g

Percent Daily Value*: Vitamin A 10 %; Vitamin C 6 %; Calcium 4 %; Iron 6 %

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo used with permission from: Betty Crocker