Created exclusively for the holiday season by Jess Sagun of Winna’s Kitchen in Myrtle Beach, South Carolina, the Cheerwine Triple-Berry Trifle layers a Cheerwine-infused triple-berry compote with lemon cheesecake cream and a salted pecan-pretzel crunch. The combination of sweet berries, bright citrus, creamy cheesecake and buttery, salty crunch makes this festive dessert a standout addition to holiday gatherings.

Serves 8-10

Ingredients

Berry compote
32 ounces frozen triple berries
¾ cup Cheerwine
1 cup granulated sugar
Pecan–pretzel crunch
1½ cups coarsely crushed pretzels
½ cup chopped pecans
5 tablespoons unsalted butter, melted
1 tablespoon brown sugar
⅛ teaspoon fine salt, or to taste
Lemon cheesecake cream
8 ounces cream cheese, softened
1/2 cup powdered sugar
3/4 cup plain whole-milk Greek yogurt
1 teaspoon finely grated lemon zest and juice
1 cup cold heavy whipping cream

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Instructions

Make ahead: Prepare the compote and cream a day ahead and refrigerate separately. Store cooled crunch in an airtight container at room temperature.
Make the compote. Combine frozen berries, Cheerwine, and granulated sugar in a large saucepan. Bring to a boil, then reduce heat and simmer uncovered, stirring often, until thick. Cool completely, then refrigerate until chilled.
Bake the crunch. Heat oven to 350°F. Mix pretzels, pecans, melted butter, brown sugar, and salt. Spread on a parchment-lined baking sheet. Bake 10–12 minutes, stirring once and watching the nuts. Cool completely and break into crumbles.
Make the cream. Beat cream cheese and powdered sugar until smooth. Beat in yogurt and lemon zest and juice. In a separate bowl, whip heavy cream to stiff peaks. Fold whipped cream into the cream cheese mixture.
Assemble. In a trifle bowl, or individual cup or glasses. Layer crunch, cream, compote. Repeat, finishing with crunch.
Serve. Assemble within an hour of serving for the best crunch. Keep refrigerated until serving.

Find it online: https://cheerwine.com/recipes/cheerwine-triple-berry-trifle/

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