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Orange Cranberry Gingersnap Trifle Recipe

Orange Cranberry Gingersnap Trifle
  • 15 min
  • 35 min
  • Servings
Orange Cranberry Gingersnap Trifle
Serving Size: 218 gram

Calories: 530  
Total Fat: 18 gram  
Cholesterol: 10 mg
Sodium: 410 mg
Total Carb.: 84 gram  
Dietary Fiber: 1 gram  
Sugars: 64 gram  
Protein: 10 gram  


  • 2 cups 4% Friendship Dairies® cottage cheese
  • 1 bag (12oz) fresh cranberries
  • 1¾ cup granulated sugar
  • 1 cup orange juice (no pulp)
  • 1½ cup heavy cream
  • 2 tbsp. orange zest
  • 2 tbsp. honey
  • 1 tsp. vanilla extract
  • 1½ lb. pound cake, cut in 1” pieces
  • 10 gingersnap cookies, roughly chopped


  1. In a large saucepan, combine cranberries, sugar and orange juice and cook over medium heat. Stir occasionally and bring to a light boil. Reduce heat and simmer until the berries break apart, about 20 minutes, and sauce thickens.
  2. In a food processor, combine the heavy cream, cottage cheese, orange zest, honey and vanilla extract until stiff.
  3. Divide the pound cake pieces into three portions. Place about ½ on the bottom of a trifle bowl. Then spoon ½ of the cottage cheese mixture over the pound cake. Sprinkle about 4 gingersnap cookie pieces on top of the cottage cheese mixture. Spoon about ½ of the cooled cranberry filling over the gingersnap cookies. Repeat this process two more times, leaving a small handful of pound cake and cottage cheese mixture for the top layer.
  4. Top trifle with gingersnap cookie pieces and orange zest for garnish.

You may want a bigger spoon.

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