This is a no-cook dessert recipe that is as easy as it is delicious using leftover cranberry sauce. Perfect for a sweet ending the day after Thanksgiving, use clear water glasses or martini glasses for a beautiful and colorful presentation.
Calories per serving: 315 per serving
Prep time: 5 minutes
Total time: 5 minutes
4 piece cornbread
1 cup chunky cranberry sauce
1 cup heavy cream
1/8 cup sugar
dash vanilla extract
1. Pour the cream into a large mixing bowl. Add the sugar and the vanilla extract. Whip into soft peaks.
2. Cut the corn bread into thin slices. Layer the bottom of a clear glass trifle or clear glass with a third of the cornbread. Add a third of the cranberry sauce on top of the cornbread and then a third of the whipped cream on top of that. Repeat the layers two more times and crumble the final layer of the cornbread on top.
3. Refrigerate and serve cold.