Clementine-Gingersnap Trifles

Southern Living
Clementine-Gingersnap TriflesRecipe
Photo: Jennifer Davick; Styling: Lisa Powell Bailey
Clementines, a variety of Mandarin orange, are plentiful in winter. In a pinch substitute 2 (29-oz.) cans mandarin oranges in light syrup, drained. Garnish with leftover cookies.
Makes 6 servings


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1 (8-oz.) package cream cheese, softened
1/4 cup sugar
1 teaspoon lemon zest
1 teaspoon vanilla extract, divided
3/4 cup heavy cream, whipped
10 to 12 clementines
1/4 cup orange marmalade
1 1/2 teaspoons poppy seeds
1 (5.25-oz.) package thin ginger cookies
Garnishes: sliced kiwi, thin ginger cookies


Prep: 30 Minutes
Chill: 2 Hours

1. Beat cream cheese, sugar, zest, and 1/2 tsp. vanilla at medium-high speed with a heavy-duty electric stand mixer 30 seconds or until smooth and sugar is dissolved. Fold in whipped cream, and spoon into a 1-gal. zip-top plastic bag. Seal bag, and chill 2 to 24 hours.

2. Peel clementines, and separate into segments. (Yield should be 4 cups.)

3. Microwave marmalade in a medium bowl at HIGH 20 seconds or until melted. Stir in clementine segments, poppy seeds, and remaining 1/2 tsp. vanilla. Remove and reserve 6 segments. Divide half of clementine mixture among 6 (10- to 13-oz.) glasses. Top each with 2 cookies. Repeat layers once.

4. Snip 1 corner of bag with cream cheese mixture with scissors to make a 1-inch hole. Pipe mixture onto cookies in glasses. Serve immediately, or cover and chill 2 hours. Top with reserved segments just before serving, and garnish, if desired.

Note: For testing purposes only, we used Anna's Ginger Thins. A 2 1/2- to 3-qt. trifle dish may be substituted for 6 (10- to 13-oz.) glasses.

Lightened Clementine-Gingersnap Trifles: Substitute reduced-fat cream cheese for regular cream cheese and 1 (8-oz.) container reduced-fat whipped topping, thawed, for whipped heavy cream. Decrease sugar to 1 Tbsp. Proceed with recipe as directed.

Created date

January 2009