Clementine & Ginger Trifle

By Joan_Z

Ingredients

• 1 8 oz pkg sour cream
• 1/4 cup sugar
• 1 tsp. lemon zest
• 1 tsp. Vanilla extract - divided
• 3/4 cup Heavy cream - whipped
• 12 Clementines (tangerines)
• 1/4 cup Orange marmalade
• 1 1/2 tsp. Poppy seeds
• 1 pkg. 5.25 Ginger cookies
• GARNISH with sliced Kiwi & thin ginger cookies

Preparation

Step 1

Beat cream cheese, sugar, zest and 12 teaspoon vanilla at medium-high speed with a heavy-duty electric stand mixer 30 second 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 2-24 hours.

Peel clementines and separate into segments (4 cups)

Microwave marmalade in a medium bowl at high 20 seconds or until melted. Stir in clementine segments, poppy seeds, and remaining 1/2 teaspoon of vanilla. Remove and reserve 6 segments. Divide half of clementine mixture among 6 glasses (10-13 oz). Top each with 2 cookies. Repeat layers.

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 & chill 2 hours. Top with reserved segments just before serving & garnish if desired.

(You can put this in a trifle bowl if desired instead of the individual glasses.)