Cranberry Trifle

With layers of sweetened cranberries, buttery pound cake and fluffy whipped cream, this trifle is a truly easy dessert - merry and dazzling.

2 (12 oz) bags cranberries, fresh or frozen
2¼ cups granulated sugar
2 Tbsp. fresh ginger, peeled, finely grated
1 bar (8 oz) cream cheese, room temperature
¼ cup light-brown sugar, packed
½ tsp. pure vanilla extract
2 cups heavy cream
2 homemade or store-bought all-butter pound cakes (12 oz each), cut into ¾” thick slices

Garnish:
Candied Orange Zest:

In a medium saucepan, combine cranberries, 2 cups granulated sugar, ginger and 2 cups water. Bring to a simmer over medium; cook until cranberries begin to burst, 8-10 minutes. Let compote cool completely.

Make the Cream Filling:
Using an electric mixer, beat cream cheese, brown sugar, remaining ¼ cup granulated sugar and vanilla on high until well combined. With mixer on medium, gradually add heavy cream; continue beating until soft peaks form.

Arrange ⅓ of cake in a 3 qt serving dish. Spoon ⅓ of compote over cake; spread to sides of dish. Dollop ⅓ of cream filling over compote; spread to sides of dish. Repeat twice, ending with cream filling.

Cover; refrigerate at least 2 hours (or up to 1 day). Garnish with Candied Orange Zest, if desired.

Makes 12 servings.