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No-Bake Mandarin Orange Cranberry Trifle Recipe

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3.9 from 7 reviews

  • Author: Sara
  • Total Time: 1 hour 30 minutes (includes chilling time)
  • Yield: 20 servings

Description

This No-Bake Mandarin Orange Cranberry Trifle is a refreshing and festive layered dessert featuring raspberry gelatin, fresh mandarins, homemade cranberry sauce, creamy whipped cream filling, and crunchy ladyfinger cookies soaked in orange juice and liqueur. Perfect for holiday gatherings, this chilled trifle combines vibrant citrus flavors with creamy texture and fruity bursts for a visually stunning and delicious treat that can be prepared ahead of time.

Ingredients

Gelatin Layer

  • 6 oz raspberry-flavored Jello
  • 1 1/2 cups boiling water
  • 1 cup cranberry juice (can be juice cocktail)
  • 1/2 cup ice
  • 1/2 cup mandarins (chopped)
  • 1/2 cup raspberries (fresh or frozen)

Cranberry Sauce

  • 1 cup Homemade Orange Cranberry Sauce or store-bought whole berry cranberry sauce

Whipped Cream Filling

  • 16 oz cream cheese (softened; two 8-oz packages)
  • Zest from 2 large oranges
  • 2 tsp vanilla extract
  • 1 1/2 cups powdered sugar
  • 3 cups heavy whipping cream (well-chilled)
  • 3 cups chopped mandarins

Cookies & Soaking Liquid

  • 24 ladyfinger cookies
  • 1 1/2 cups orange juice
  • 1/4 cup orange liqueur (optional for alcohol-free version omit)

Toppings & Garnishes

  • 1 cup chopped mandarins
  • 1/2 cup raspberries
  • 1/4 cup pomegranate arils
  • 3 to 4 sprigs fresh rosemary
  • Mandarin rings from about 5 additional mandarins

Instructions

  1. Preparing the Mandarins: Peel and chop about 7 to 8 small mandarins to gather 1/2 cup for the gelatin layer, 3 cups for the whipped cream filling, and 1 cup for topping. Peel another 5 mandarins and cut them into thin rings for garnishing and creating a decorative ring inside the trifle bowl.
  2. Making the Jello Layer: Dissolve the raspberry gelatin powder into 1 1/2 cups boiling water in a large bowl, stirring thoroughly. Add cranberry juice and 1/2 cup ice, stirring until ice dissolves. Pour the mixture into the bottom of a large trifle bowl. Scatter 1/2 cup chopped mandarins and 1/2 cup raspberries on top. Refrigerate for 1 to 1 1/2 hours until set.
  3. Preparing Cranberry Sauce: While gelatin sets, prepare homemade orange cranberry sauce or use store-bought cranberry sauce blended to remove large pieces. Keep refrigerated until assembly.
  4. Making the Whipped Cream Filling: Beat softened cream cheese in a mixing bowl for 4 to 5 minutes until creamy. Add orange zest, vanilla extract, and powdered sugar, beating until smooth. Gradually mix in heavy cream, 1 cup at a time, then use a whisk attachment to whip on high until stiff peaks form. Refrigerate the filling until needed. Re-whisk before use if it deflates.
  5. Preparing Cookies and Soaking Liquid: Break ladyfinger cookies into halves or thirds and place in a bowl. In another bowl, combine orange juice and optional orange liqueur for soaking. Keep extra juice ready to prevent cookies from becoming too soggy.
  6. Assembling the Trifle: Once gelatin has set, divide whipped cream filling into two portions; reserve 2 cups for topping. Fold 3 cups chopped mandarins into the remaining filling. Spread a small layer of whipped cream over the gelatin layer. Arrange mandarin rings along the edge inside the trifle bowl to form a decorative ring, using the filling to help adhesive. Add half the whipped cream filling over the mandarin rings. Spoon 1/2 cup cranberry sauce gently over this layer.
  7. Adding Cookies: Quickly soak 4 to 6 pieces of ladyfinger cookies in the orange juice mixture and layer them over the cranberry sauce. Repeat until cookies form a thick layer but avoid sogginess.
  8. Finishing Layers and Toppings: Spread the remaining whipped cream filling over the cookie layer. Spoon the last 1/2 cup cranberry sauce on top of this layer. Sprinkle with the last cup of chopped mandarins. Whisk reserved whipped cream until stiff peaks reform. Pipe dollops of whipped cream on the trifle’s surface using a star tip. Garnish with mandarin rings, raspberries, cranberries, pomegranate arils, and rosemary sprigs for a festive presentation.
  9. Serving and Storing: Store the trifle loosely covered in the refrigerator if not serving immediately. It will keep for up to 3 days. Serve by scooping from the bottom to capture all layers in each bite.

Notes

  • The gelatin layer can be prepared a day ahead and refrigerated to set.
  • Use store-bought cranberry sauce if short on time, blending it to improve texture.
  • For an alcohol-free version, omit the orange liqueur in the soaking juice.
  • Whisk whipped cream filling again if it deflates before assembly to regain volume.
  • To avoid soggy cookies, soak them quickly and add them promptly into the trifle.
  • This trifle can be stored in the refrigerator for up to 3 days, covered loosely with plastic wrap.
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://sarabaking.com/no-bake-mandarin-orange-cranberry-trifle-recipe/