18 Creamy Media Crema Recipes for Every Occasion

Craving rich, velvety dishes that come together in a flash? Media Crema is your secret weapon! Whether you’re whipping up a cozy weeknight dinner, a festive party dip, or a luscious dessert, this versatile ingredient adds creamy magic to every bite. From zesty enchiladas to dreamy caramel flan, we’ve rounded up 18 irresistible recipes to satisfy every craving. Get ready to fall in love—one spoonful at a time!

Media Crema Chicken Enchiladas

These creamy, comforting enchiladas get their rich flavor from Mexican media crema, a slightly tangy cream that melts into every bite.

Ingredients:

• 2 cups shredded cooked chicken
• 1 (7.6 oz) can media crema (or substitute with 1 cup heavy cream + 1 tbsp lime juice)
• 1 (10 oz) can red enchilada sauce
• 8 corn tortillas
• 1 cup shredded Monterey Jack cheese
• 1/2 cup diced white onion
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium. Sauté 1/2 cup diced onion for 3 minutes until soft. Add shredded chicken, 1 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp salt. Cook 2 minutes, then stir in 1/2 cup media crema.
2. Warm tortillas briefly on a dry skillet to soften. Fill each with chicken mixture, roll tightly, and place seam-side down in a greased 9×13″ baking dish.
3. Pour enchilada sauce over the top, then drizzle with remaining media crema. Sprinkle with Monterey Jack cheese.
4. Bake 20 minutes until bubbly and cheese is lightly browned. Let rest 5 minutes before serving.

The media crema adds a velvety richness that balances the smoky enchilada sauce—no one will guess how simple these are!

Tip: For extra flavor, char the tortillas directly over a gas flame for 10 seconds per side before filling.

Spicy Media Crema Pasta

This creamy, smoky pasta with a kick of heat is weeknight magic—ready in 20 minutes and packed with bold flavor.

Ingredients:

• 8 oz penne pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 1 cup Media Crema (table cream)
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• Fresh cilantro or parsley, for garnish

Instructions:

1. Cook the penne in salted boiling water according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
2. Heat olive oil in a large skillet over medium. Add garlic, smoked paprika, and red pepper flakes; sauté 1 minute until fragrant.
3. Pour in Media Crema and stir, scraping up any browned bits. Simmer 2 minutes until slightly thickened.
4. Add the drained pasta, Parmesan, and salt. Toss to coat, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
5. Garnish with cilantro or parsley and serve immediately.

The smoky paprika and creamy sauce cling to every noodle, while the red pepper flakes add just the right slow-building heat.

Tip: For extra richness, stir in 1 tbsp butter with the Parmesan.

Media Crema Beef Stroganoff

This creamy, comforting stroganoff gets a silky-smooth upgrade with Mexican-style media crema—perfect for weeknights when you crave something rich but effortless.

Ingredients:

• 1 lb sirloin steak, thinly sliced
• 8 oz white mushrooms, sliced
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 tbsp butter
• 1 tbsp olive oil
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup media crema
• 8 oz egg noodles, cooked
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large skillet, heat 1 tbsp olive oil over medium-high. Sear the sirloin steak until browned (3–4 minutes). Transfer to a plate.
2. Melt 2 tbsp butter in the same skillet. Add onion and mushrooms, cooking until softened (5 minutes). Stir in 2 cloves garlic and cook for 30 seconds.
3. Pour in 1 cup beef broth, scraping up browned bits. Add 1 tbsp Worcestershire sauce, 1 tsp Dijon mustard, 1/2 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 5 minutes.
4. Reduce heat to low. Stir in 1 cup media crema and the reserved beef. Warm through (2–3 minutes)—don’t boil.
5. Serve over cooked egg noodles, garnished with parsley.

The media crema adds a luxuriously velvety texture without curdling, making this stroganoff foolproof for busy cooks.

Tip: For extra depth, deglaze the pan with a splash of dry white wine before adding the broth.

Cheesy Media Crema Dip

This creamy, tangy dip is a crowd-pleaser—perfect for game day or cozy nights in with tortilla chips.

Ingredients:

• 1 (7.6 oz) bottle media crema (table cream)
• 1 cup shredded Monterey Jack cheese
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup diced green chiles (canned, drained)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• Tortilla chips, for serving

Instructions:

1. Preheat oven to 375°F. In a medium bowl, combine media crema, Monterey Jack cheese, cheddar cheese, green chiles, garlic powder, onion powder, and salt. Stir until fully blended.
2. Transfer mixture to a small oven-safe dish (about 1 qt) and bake for 15–18 minutes, until bubbly and lightly golden at the edges.
3. Let cool for 5 minutes (it’ll thicken slightly), then serve warm with tortilla chips.

The magic here? Media crema adds a silky richness without heaviness—making it dangerously dip-able.

Tip: For a smoky twist, swap the green chiles for 1/4 cup fire-roasted diced tomatoes (drained).

Media Crema Mushroom Soup

This creamy, dreamy mushroom soup gets its velvety texture from Mexican media crema, a slightly tangy cream that balances the earthy mushrooms perfectly.

Ingredients:

• 2 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 lb cremini mushrooms, sliced
• 1 tsp dried thyme
• 1/4 tsp black pepper
• 3 cups low-sodium chicken broth
• 1 cup media crema (or substitute with half heavy cream, half sour cream)
• 1/2 tsp salt
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Melt 2 tbsp unsalted butter in a large pot over medium heat. Add the onion and cook for 3 minutes until translucent, then stir in 2 garlic cloves, minced and cook for 30 seconds until fragrant.
2. Add the mushrooms, 1 tsp dried thyme, and 1/4 tsp black pepper. Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their liquid and turn golden.
3. Pour in 3 cups chicken broth, bring to a simmer, and cook for 15 minutes to meld flavors.
4. Reduce heat to low and stir in 1 cup media crema and 1/2 tsp salt. Warm through (do not boil). Taste and adjust salt if needed.
5. Ladle into bowls and top with 1 tbsp fresh parsley.

The media crema adds a subtle richness without overpowering the mushrooms—think of it as the cozy middle ground between heavy cream and crème fraîche.

Tip: For extra depth, splash in 1 tbsp dry sherry with the broth.

Media Crema Shrimp Tacos

These creamy, slightly spicy shrimp tacos come together in under 20 minutes, making them perfect for busy weeknights when you’re craving something indulgent but effortless.

Ingredients:

• 1 lb medium shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup Media Crema (table cream)
• 1 tbsp lime juice
• 8 small corn tortillas, warmed
• 1/2 cup shredded purple cabbage
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

Instructions:

1. In a bowl, toss the shrimp with olive oil, chili powder, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
2. Heat a large skillet over medium-high. Add the shrimp and cook for 2–3 minutes per side until pink and opaque.
3. Reduce heat to low, pour in the Media Crema and lime juice, and stir gently until the shrimp are coated in a creamy sauce (about 1 minute). Remove from heat.
4. Fill each tortilla with shrimp, drizzle with extra sauce from the pan, then top with cabbage and cilantro. Serve with lime wedges.

The magic here is the Media Crema—it’s richer than sour cream but lighter than heavy cream, giving the shrimp a velvety texture without overpowering the spices.

Tip: For extra smoky flavor, char the tortillas directly over a gas flame for 10 seconds per side before assembling.

Media Crema Mashed Potatoes

These ultra-silky mashed potatoes get their rich, velvety texture from Media Crema—a Mexican-style table cream that adds a subtle tang and luxurious finish.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup (1 stick) unsalted butter, cubed
• 3/4 cup Media Crema
• 1 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper

Instructions

1. Place potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer. Cook for 15–18 minutes until potatoes pierce easily with a fork.
2. Drain potatoes thoroughly and return to the warm pot. Add butter, Media Crema, 1 tsp salt, and 1/4 tsp pepper. Mash with a potato masher or hand mixer until smooth and creamy (about 2 minutes). Taste and adjust salt if needed.

The Media Crema gives these mashed potatoes a uniquely light yet indulgent consistency—perfect for soaking up gravy or standing alone with just a pat of extra butter.

Tip: For extra fluffy potatoes, let them steam-dry in the colander for 1 minute after draining to evaporate excess water.

Media Crema Corn Casserole

This creamy, slightly sweet corn casserole is a crowd-pleaser with its rich texture and subtle tang from Media Crema—perfect for potlucks or cozy family dinners.

Ingredients:

• 2 cups frozen corn kernels, thawed
• 1 (7.6 oz) can Media Crema
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup finely diced onion
• 1 large egg, lightly beaten
• 1 tbsp granulated sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp unsalted butter, melted
• 1/4 cup crushed butter crackers (like Ritz), for topping

Instructions:

1. Preheat oven to 375°F and grease an 8×8-inch baking dish.
2. In a large bowl, combine corn, Media Crema, Monterey Jack cheese, onion, egg, sugar, salt, and black pepper. Stir until fully mixed.
3. Pour the mixture into the prepared dish and drizzle with melted butter. Sprinkle crushed crackers evenly over the top.
4. Bake for 30–35 minutes until the edges are bubbly and the topping is golden brown.

The Media Crema adds a velvety richness that balances the corn’s natural sweetness, while the buttery cracker topping gives a satisfying crunch.

Tip: For a smoky twist, stir in 1/4 tsp smoked paprika with the dry ingredients.

Media Crema Chicken Alfredo

This creamy, dreamy Alfredo gets a Mexican twist with Media Crema—think rich, velvety sauce with just a hint of tang. Weeknight dinner just leveled up!

Ingredients:

• 8 oz fettuccine pasta
• 2 boneless, skinless chicken breasts, thinly sliced
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup Media Crema (table cream)
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook fettuccine according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side until golden and no longer pink. Remove and set aside.
3. In the same skillet, sauté garlic for 30 seconds until fragrant. Reduce heat to low, then stir in Media Crema, Parmesan, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp paprika. Simmer for 3–4 minutes until slightly thickened.
4. Return chicken to the skillet, tossing to coat in the sauce. Add cooked pasta and toss gently to combine. Garnish with fresh parsley.

The magic here? Media Crema adds a luscious, silky texture without heaviness—perfect for when you crave comfort food that won’t weigh you down.

Tip: For extra flavor, sear the chicken in a mix of olive oil and 1 tbsp butter before making the sauce.

Media Crema Spinach Quesadillas

These creamy, cheesy quesadillas are a dreamy weeknight dinner—packed with tender spinach and a luscious media crema drizzle for extra richness.

Ingredients:

• 4 large flour tortillas (10-inch)
• 2 cups shredded Monterey Jack cheese
• 1 (7 oz) can media crema (or table cream)
• 2 cups fresh baby spinach, roughly chopped
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium. Add the spinach and sauté for 2 minutes until wilted. Sprinkle with 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper.
2. Lay one tortilla flat and sprinkle half with 1/2 cup Monterey Jack cheese. Top with half the spinach and drizzle with 2 tbsp media crema. Fold the tortilla over.
3. Cook in a dry skillet over medium heat for 2–3 minutes per side, until golden and crispy. Repeat with remaining ingredients.
4. Slice into wedges and serve warm with extra media crema for dipping.

The magic here? The media crema melts into the cheese, creating a velvety filling that’s impossible to resist.

Tip: For extra crunch, brush the quesadillas with a little oil before cooking.

Media Crema Pork Chops

These creamy, tender pork chops simmered in Mexican media crema are a weeknight lifesaver—rich but not heavy, with just the right touch of garlic and lime.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 2 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 3 garlic cloves, minced
• 1 cup Mexican media crema (or substitute sour cream thinned with 2 tbsp milk)
• ½ cup chicken broth
• 1 tbsp lime juice
• ¼ tsp ground cumin
• 2 tbsp chopped cilantro (for garnish)

Instructions:

1. Season pork chops evenly with 1 tsp kosher salt and ½ tsp black pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Sear chops for 4 minutes per side until golden, then transfer to a plate.
3. Reduce heat to medium. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
4. Whisk in 1 cup media crema, ½ cup chicken broth, 1 tbsp lime juice, and ¼ tsp cumin. Simmer for 2 minutes, scraping up browned bits.
5. Return chops to the skillet, spooning sauce over them. Cover and simmer on low for 10 minutes, or until pork reaches 145°F internally.
6. Garnish with 2 tbsp cilantro and serve hot.

The magic here? The media crema adds a velvety tang without curdling—unlike heavy cream—while the quick pan sauce comes together in minutes.

Tip: For extra depth, deglaze the skillet with a splash of white wine before adding the crema.

Media Crema Vegetable Lasagna

This creamy, veggie-packed lasagna swaps traditional béchamel for rich Media Crema, adding a silky texture and subtle tang that’ll have everyone asking for seconds.

Ingredients

• 12 lasagna noodles (uncooked)
• 2 cups shredded mozzarella cheese
• 1 (7.6 oz) can Media Crema
• 1 (15 oz) container ricotta cheese
• 1 large egg
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups baby spinach
• 1 zucchini, thinly sliced
• 1 cup marinara sauce

Instructions

1. Preheat oven to 375°F. In a bowl, mix ricotta, egg, 1 tsp garlic powder, 1 tsp basil, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Spread 1/4 cup marinara in a 9×13″ baking dish. Layer 4 noodles, half the ricotta mixture, all the spinach and zucchini, and 1/2 cup Media Crema. Repeat layers, ending with noodles.
3. Top with remaining marinara, Media Crema, and mozzarella. Cover with foil and bake 30 minutes. Uncover and bake 15 more minutes until bubbly and golden.

The magic here? Media Crema keeps every bite luxuriously creamy without heaviness—perfect for weeknights when you want comfort and freshness.

Tip: Let it rest 10 minutes before slicing for cleaner layers!

Media Crema Fish Chowder

This creamy, comforting chowder comes together in under 30 minutes, with a silky texture from Mexican media crema and tender chunks of flaky fish.

Ingredients

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 1 lb white fish fillets (like cod or tilapia), cut into 1-inch pieces
• 1 cup corn kernels (fresh or frozen)
• 1 (7.6 oz) can media crema
• 2 cups fish or vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Heat 1 tbsp olive oil in a Dutch oven over medium heat. Add onion and celery; cook for 5 minutes until softened. Stir in 2 cloves garlic, 1 tsp thyme, and 1/2 tsp smoked paprika; cook 1 minute until fragrant.
2. Pour in 2 cups broth and bring to a simmer. Add fish and 1 cup corn; gently cook for 5 minutes until fish flakes easily.
3. Reduce heat to low. Stir in 1 can media crema, 1/2 tsp salt, and 1/4 tsp black pepper. Warm through (2–3 minutes)—don’t boil.
4. Garnish with 2 tbsp parsley before serving.

The media crema adds a luxuriously smooth richness without heaviness, letting the sweet corn and delicate fish shine. Tip: For a smoky twist, swap regular paprika for the smoked version—it deepens the flavor beautifully.

Media Crema Stuffed Bell Peppers

These creamy, cheesy stuffed bell peppers are a comforting twist on the classic—rich with Media Crema and melty Monterey Jack for a luxe weeknight dinner.

Ingredients

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 tbsp olive oil
• 1 lb ground beef
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup cooked white rice
• 1 (7.6 oz) can Media Crema
• 1 cup shredded Monterey Jack cheese, divided
• 2 tbsp chopped fresh cilantro

Instructions

1. Preheat oven to 375°F. Place hollowed bell peppers in a baking dish and drizzle with 1 tbsp olive oil. Bake for 10 minutes to soften slightly.
2. Meanwhile, brown ground beef in a skillet over medium heat. Add diced onion, minced garlic, 1 tsp cumin, 1 tsp salt, and 1/2 tsp black pepper. Cook for 5 minutes until onions are translucent.
3. Stir in cooked rice, Media Crema, and 1/2 cup Monterey Jack cheese. Simmer for 2 minutes, then remove from heat and fold in cilantro.
4. Stuff peppers with beef mixture, top with remaining 1/2 cup cheese, and bake for 20 minutes until cheese is bubbly and peppers are tender.

The Media Crema adds a velvety richness that makes these peppers feel indulgent without heavy cream—perfect for impressing guests with minimal effort.

Tip: For a smoky kick, swap Monterey Jack for pepper jack cheese.

Media Crema Rice Pudding

This creamy, dreamy rice pudding gets its luscious texture from Media Crema—a canned Mexican cream that adds a subtle tang and richness you won’t find in traditional versions.

Ingredients

• 1 cup uncooked white rice (short or medium grain)
• 3 cups whole milk
• 1 (7.6 oz) can Media Crema (Nestlé or similar)
• 1/2 cup granulated sugar
• 1 cinnamon stick
• 1/2 tsp vanilla extract
• Pinch of salt
• Ground cinnamon (for garnish)

Instructions

1. In a medium saucepan, combine rice, whole milk, cinnamon stick, and a pinch of salt. Bring to a simmer over medium heat, stirring occasionally.
2. Reduce heat to low, cover, and cook for 20 minutes, stirring every 5 minutes to prevent sticking, until rice is tender and most liquid is absorbed.
3. Remove the cinnamon stick. Stir in 1/2 cup granulated sugar, 1/2 tsp vanilla extract, and the entire can of Media Crema. Cook uncovered for 5 more minutes, stirring constantly, until thickened but still creamy.
4. Remove from heat and let cool slightly. Serve warm or chilled, dusted with ground cinnamon.

The magic here is the Media Crema—it transforms ordinary rice pudding into something silky and just a little exotic, without overpowering the cozy cinnamon-vanilla vibe.

Tip: For extra indulgence, drizzle with dulce de leche before serving.

Media Crema Chocolate Flan

This Media Crema Chocolate Flan is a dreamy twist on the classic dessert—silky custard meets rich chocolate in every bite!

• 1 cup granulated sugar
• 4 large eggs
• 1 (14 oz) can Media Crema (table cream)
• 1 (12 oz) can evaporated milk
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup unsweetened cocoa powder
• 1 tsp vanilla extract

1. Preheat oven to 350°F. In a small saucepan over medium heat, melt the 1 cup granulated sugar, stirring constantly until it turns into a deep amber caramel (about 8–10 minutes). Immediately pour into a 9-inch round cake pan, tilting to coat the bottom evenly. Set aside.
2. In a blender, combine the eggs, Media Crema, evaporated milk, sweetened condensed milk, 1/2 cup cocoa powder, and 1 tsp vanilla extract. Blend until smooth, about 1 minute.
3. Pour the mixture over the caramel in the cake pan. Cover tightly with aluminum foil and place in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan (this creates a water bath).
4. Bake for 50–55 minutes, or until the flan is set but still slightly jiggly in the center. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours (or overnight).
5. To serve, run a knife around the edges, invert onto a plate, and let the caramel drizzle over the top.

The magic here? The Media Crema adds a luxuriously creamy texture, while the cocoa gives it a deep chocolate flavor—no one will believe it starts with pantry staples!

Tip: For clean slices, dip your knife in hot water before cutting.

Media Crema Caramel Flan

Silky, rich, and just sweet enough, this Mexican-inspired flan gets its creamy magic from Media Crema—no water bath required!

Ingredients:

• 1 cup granulated sugar
• 1 (14 oz) can sweetened condensed milk
• 1 (7.6 oz) can Media Crema (table cream)
• 4 large eggs
• 1 tsp pure vanilla extract
• Pinch of salt

Instructions:

1. Caramelize the sugar: Heat 1 cup granulated sugar in a small saucepan over medium-low heat, stirring constantly with a wooden spoon until melted and amber-colored (about 8–10 minutes). Immediately pour into a 9-inch round cake pan, tilting to coat the bottom evenly. Set aside to harden.
2. Blend the custard: In a blender, combine sweetened condensed milk, Media Crema, eggs, 1 tsp vanilla extract, and a pinch of salt. Blend until completely smooth (about 30 seconds).
3. Bake: Pour the custard over the hardened caramel. Cover the pan tightly with foil and bake at 350°F for 50–55 minutes, until the edges are set but the center still jiggles slightly.
4. Chill: Cool to room temperature, then refrigerate for at least 4 hours (or overnight). To serve, run a knife around the edges and invert onto a plate.

The Media Crema gives this flan an ultra-luxurious texture—somewhere between pudding and cheesecake—while the dark caramel adds a bittersweet contrast.

Tip: For clean slices, dip your knife in hot water before cutting each piece.

Media Crema Berry Trifle

This dreamy berry trifle layers fluffy vanilla cake, fresh berries, and a luscious Media Crema custard for a dessert that’s as stunning as it is simple.

Ingredients:

• 1 (14 oz) prepared vanilla pound cake, cut into 1-inch cubes
• 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
• 1 (7.6 oz) can Media Crema (table cream)
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp berry jam (seedless)

Instructions:

1. Prep the cream: In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in the Media Crema until just combined.
2. Assemble layers: In a trifle dish or glass bowl, spread half the cake cubes in an even layer. Drizzle with 1 tbsp berry jam, then scatter half the berries over the top. Spoon half the cream mixture evenly over the berries.
3. Repeat: Layer remaining cake cubes, drizzle with the last 1 tbsp jam, add the rest of the berries, and finish with the remaining cream. Smooth the top with a spatula.
4. Chill: Refrigerate for at least 2 hours (or up to 6) to let flavors meld.

The magic here? Media Crema adds a silky richness that balances the tart berries without overpowering them—like a cross between whipped cream and custard.

Tip: For a boozy twist, brush cake cubes with a little Grand Marnier before layering.

Conclusion

With 18 luscious Media Crema recipes, there’s something here for every craving and occasion! Whether you’re whipping up a cozy dinner or a showstopping dessert, these creamy delights won’t disappoint. Give them a try, then let us know which one’s your favorite in the comments—and don’t forget to share the love on Pinterest! Happy cooking!