My grandmother used to make this, but she used saltines and straight cranberry. I've adapted it to fit our family's taste.
Ingredients
- whole berry cranberry sauce: 1 can (14.5 ounce can)
- jellied cranberry sauce: 1 can (14 ounce can)
- graham crackers: 0.5 pack (14.4 ounce pack)
- ounces heavy whipping cream: 8 piece
- white sugar: 2 tsp
- vanilla extract: 0.5 tsp
Metric Conversion
Stages of cooking
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Chill a large metal bowl in the refrigerator or freezer, about 15 minutes.
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Mix whole berry cranberry sauce and jellied cranberry sauce together in a bowl.
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Place graham crackers in a large resealable plastic bag and crush with a rolling pin into crumbs.
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Pour heavy cream into the chilled bowl and whip with an electric mixer on high speed until soft peaks form, about 2 minutes. Add sugar and vanilla extract; whip until medium peaks form, about 2 minutes more.
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Place half of the graham cracker crumbs in the bottom of a trifle bowl. Top with half of the cranberry mixture and whipped cream. Repeat layers, ending with whipped cream. Chill until set, at least 3 hours.
