Baking & Dessert

By Marcus Samuelsson | November 13, 2012

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.


Photo: stephbond

Cranberry Cornbread Trifle

Servings: 4
Calories: 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.

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