Mango Trifle

Ingredients

• 4 cups mango juice (1 liter)
• 4 tbsp cornstarch
• 2 tbsp sugar
• 8 squares kiri cheese (145g)
• 1 can nestle cream (170g)
• 1 packet dream whip
• 2/3 cup milk
• 5 oz softened cream cheese
• 8 oz thawed cool whip
• 1 Sara Lee butter pound cake (11oz or 300g)
• handful digestive biscuits or graham crackers, crushed into large chunks

Instructions

1. 1

   --- For the mango topping: ---

2. 2

   In a saucepan over medium heat, combine mango juice, cornstarch and sugar. Keep whisking until mixture thickens, then set aside to cool. Once cool, add the cubed mango

3. 3

   --- For the cream: ---

4. 4

   With an electric mixer, mix together the kiri cheese, nestle cream, dream whip and milk. Whisk until thick and fluffy. If making the alternate cream, just beat the cream cheese until softened, then fold it into the thawed cool whip.

5. 5

   --- To assemble: ---

6. 6

   Cut the pound cake into 1-2 cm thick slices. Line the base of a 9x13 serving pan with the cake slices evenly. Scatter biscuits or graham crackers evenly on top.

7. 7

   Spread the cream mixture onto this cake/biscuit layer, then refrigerate for 30 minutes.

8. 8

   After this 30 min chilling period, pour mango sauce on top, and return to fridge for 3-4 hours until set, or overnight.