Orange Cranberry Trifle

Prep: 20 mins Refrigerate 2 - 24 hrs.

1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 teaspoon McCormick® Ground Cinnamon
1 teaspoon McCormick® Pure Orange Extract, divided
2 cups thawed nondairy whipped topping
1 cup whole berry cranberry sauce
1 (10 - 12 ounces) small loaf pound cake, thinly sliced
1/2 cup milk
1 teaspoon McCormick® Pure Vanilla Extract
Garnish: Sliced almonds, Ground Cinnamon

1. In large bowl, mix cream cheese, sugar, cinnamon and 1/2
teaspoon orange extract with electric mixer on medium speed
until smooth. Gently stir in whipped topping and cranberry
sauce. Set aside.

2. Arrange one-third cake slices on bottom of 8-inch square
dish. Combine milk, vanilla and 1/2 tsp. orange extract.
Drizzle approximately 2 tablespoons of milk mixture over
cake slices. Then spread one-third of cream cheese mixture
over cake slices.

3. Repeat for second and third layers using remaining cake
slices, milk and cream cheese mixtures. Sprinkle with sliced
almonds and cinnamon. Cover and refrigerate at least 2 or up
to 24 hours before serving.

Makes 8 servings

Nutritional Info Per one serving: About 440 Calories, Fat 22g,
Protein 0g, Carbohydrate 53g, Cholesterol 79mg, Sodium 266mg

This recipe courtesy of Back of the Box Recipes. Home Page

This recipe created by McCormick, Inc.