Cranberry Cornbread Trifle

By Marcus Samuelsson |

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.

Prep Details

Servings: 4

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


Photo: stephbond

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.