Make Ahead

Cranberry Trifle Squares

12 servings | Prep Time: 20 Minutes | Start to Finish: 2 Hours 35 Minutes

1 In 2-quart saucepan, heat 2 cups sugar and the water to boiling over high heat, stirring occasionally. Boil 10 minutes. Stir in cranberries; reduce heat to medium-high. Cook uncovered 3 to 4 minutes or until all cranberries have popped. Stir in almond extract; cool.

2 In chilled large bowl, beat whipping cream and ¼ cup sugar on high speed until stiff peaks form.

3 In 11 × 7-inch (2-quart) glass baking dish, arrange cake slices, 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.

4 Cover and refrigerate at least 2 or up to 24 hours before serving. Cut into squares. Store covered in refrigerator.

1 Serving: Calories 480; Total Fat 24g (Saturated Fat 12g, Trans Fat 1g); Cholesterol 80mg; Sodium 95mg; Total Carbohydrate 64g (Dietary Fiber 2g); Protein 4g Exchanges: 1 Starch, ½ Fruit, 2½ Other Carbohydrate, 4½ Fat Carbohydrate Choices: 4

Sweet Secret Want to enjoy this dessert year-round? Stock up on fresh cranberries when they’re on sale in the fall and winter, and store them refrigerated or frozen. Refrigerate these tart red berries for up to 2 months or freeze up to 1 year.