Sweet Breakfast Trifle

(1)
  1 reviews
  • 40|min prep time
  • 40|min total time
  • 8 ingredients
  • 12 servings

Pancakes

2
cups baking mix
1
cup milk
2
eggs

Fruit Filling

4
cups fresh strawberries, cut into quarters
1/2
cup red currant jelly, melted

Cream Cheese Filling

2
packages (8 oz each) cream cheese, softened
3/4
cup sugar
1
cup whipping cream

Directions

  1. 1 Heat griddle to 375°F or 12-inch skillet over medium-low heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary.
  2. 2 In large bowl, mix Bisquick mix, milk and eggs until blended. For each pancake, pour slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until golden. Cool completely.
  3. 3 Meanwhile, in large bowl, toss strawberries with melted jelly to coat.
  4. 4 In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth; slowly add whipping cream. Increase mixer speed to high and beat until light and fluffy.
  5. 5 In 3 1/2-quart glass trifle bowl, arrange half the pancakes in bottom. Set aside 1 cup of the cream cheese mixture. Spoon half of the remaining cream cheese mixture over pancakes; top with half of the strawberry mixture. Repeat with remaining pancakes, cream cheese and strawberry mixture. Top with reserved 1 cup of cream cheese mixture. Garnish with additional berries and mint, if desired.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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