2 pints fresh strawberries, sliced
1 cup sugar, divided
2 packages (8 oz each) cream cheese,
3 Tbl orange juice
3 cups whipping cream, whipped
1 loaf (10 3/4 oz) frozen pound cake,
thawed and cut into 1/2-inch cubes
3 squares (1 oz. each) semisweet
1. In a bowl, toss strawberries with 1/2
cup sugar; set aside.
2. In a mixing bowl, beat cream cheese,
orange juice and remaining sugar until
smooth. Fold in the whipped cream; set
aside. Drain strawberries, reserving juice;
set the berries aside.
3. Gently toss cake cubes with reserved
juice. Place half of the cake in a 4 quart
trifle dish or serving bowl. Top with a
third of the cream cheese mixture, half
of the strawberries and half of the
grated chocolate. Repeat layers. Top
with remaining cream cheese. Garnish
with chocolate curls and strawberries if
desired. Cover and refrigerate for at
least 4 hours.
Note: Reduce fat and calories by
using low fat cream cheese.
Makes: 14 servings
Date: July 13, 2002