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.
Peel clementines, and seperate into segments (should
yield around 4 cups)
Microwave marmalade in a medium bowl at high for
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.
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.
Originally Submitted
3/6/2010
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