Makeover Cranberry Trifle

• 1 package (16 ounces) frozen unsweetened strawberries, thawed
• 1 package (12 ounces) fresh or frozen cranberries
• 1 cup sugar
• 1/2 cup water
• 4 teaspoons grated orange zest
• 1 package (8 ounces) reduced-fat cream cheese
• 1/4 cup packed light brown sugar
• 1/2 teaspoon vanilla extract
• 1 carton (8 ounces) frozen whipped topping, thawed
• 2 loaves (10-3/4 ounces each) frozen reduced-fat pound cake, thawed and cubed

1. In a large saucepan, combine the first five ingredients. Cook over medium heat until the berries pop, about 15 minutes. Cool completely.
2. Meanwhile, in a large bowl, beat the cream cheese, brown sugar and vanilla until smooth. Fold in whipped topping.
3. Place a third of the cake cubes in a 3-qt. trifle bowl; top with a third of the cranberry mixture and a third of the cream cheese mixture. Repeat layers twice. Cover and refrigerate for at least 2 hours before serving.

cranberries, sugar, water, orange zest, cream cheese, brown sugar, vanilla, frozen whipped topping, loaves

Taken from www.tasteofhome.com/recipes/makeover-cranberry-trifle/ (may not work)