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We have our church dinner 1st Sunday of each month for dessert like to make big triffle in glass bucket but running out of ideas. Like ice cream ones but always melt by time everyone finishes dessert any ideas appreciated
The Basic Recipe 1 cake mix 2 packets of custard or pudding mix 2 bags, 1 lb. each, frozen fruit or equivalent sliced fresh fruit1/3 C sugar (more or less to taste) 1 1/2 C heavy cream, whipped (or to save time, use whipped topping)
additional fresh fruit for garnish
1/3 C sherry or other liquor (optional)
Basic Instructions: Prepare cake according to directions on package. Let cool completely.
Prepare custard or pudding mix according to package instructions. Let cool completely.
Mix fruit with sherry. If you don't want to use alcohol, use a little water or juice instead. You want the fruit to be sitting, but not swimming, in a bit of sweetened juice. Some people like to really soak the cake in the alcohol, then add the fruit on top. I think this can tend to make the cake too soggy, so I prefer less.
Whip the cream.
To assemble: Trifle is very forgiving, it takes no effort to make it looks great! If you don't have a trifle bowl, like the one in the photo, use any large glass bowl. It doesn't technically have to be glass, but it looks prettier if it is. You can also make individual servings by placing the layers in large wine goblets.
Cut the cakes into large chunks and cover the bottom of your dish with a layer of cake. Top with a layer of prepared fruit, then a layer of custard. Repeat the process until you are out of ingredients or the bowl is full. Top with whipped cream and garnish with fresh fruit. Chill until serving time.
To Serve:Simply scoop out servings with a large spoon.
Trifle Tips & Variations While a sponge cake is traditional, when a white cake is called for I often like using Angel Food Cake, as it holds up to the fruit without getting soggy. The variations below are just to get you going. I know you'll come up with some of your own as well.
Low or No Fat Trifle -- You can make a virtually fat-free trifle by using angel food cake, fat free pudding and low or no fat whipped toppingStrawberry Shortcake Trifle -- Yellow or Angel Food Cake, Custard and Strawberries Black Forest Trifle -- Chocolate Cake, Cherry Pie Filling and CustardChocolate Raspberry Trifle -- Chocolate Cake, Raspberries and Custard Tropical Fruit Trifle -- Angel Food Cake, Mixed Pineapple, Mangos, Papayas, etc. and either Vanilla or Lemon Pudding, Sprinkle top with Toasted CoconutApples & Cream Trifle -- Yellow or Spice Cake, Apple Pie Filling and Custard Peaches & Cream Trifle -- Angel Food Cake, Sliced Peaches, Optional Alcohol: Peach Schnapps or Brandy Red, White & Blueberry Trifle (my favorite) -- Angel Food Cake, Mixed Strawberries, Raspberries and Blueberries, Custard Raspberry Lemon Trifle -- Yellow or Lemon Cake, Lemon Pie Filling and Raspberries Banana Cream Trifle -- White or Chocolate Cake, Sliced Bananas, Custard
Posted by: MissBetty Replies: 0 Posted on: 11/14/2005 6:02:03 AM #T600655 1 pkg.(19.8 0z.) betty crocker fudge brownie mix1/4 cup water1/2 cup vegetable oil2 eggs1 pkg.(4 serving size) chocolate fudge instant pudding and pie filling mix2 cups milk1/4 cup caramel topping1 container(8 oz.) frozen whipped topping,thawed1 cup chopped walnuts
1.Heat oven to 350 degrees.Bake brownie mix as directed on package for fudgy brownies.using water,oil and eggs,in 13x9 inch pan.cool completely,about 1 hour
2.make pudding as directed on package for pudding,using milk,refrigerate.cut brownies into 1 inch pieces.thoroughly stir caramel topping into whipped topping
3.layer half each of the brownies,pudding,walnuts and whipped topping mixture in 3 qt.glass bowl,repeat.
4.cover and refrigerate at least 2 hours before serving.store covered in refrigerator.
Whenever i have a recipe that calls for the frozen whipped topping i always make instant pudding and then i mix it with the frozen whipped topping.It tastes very good.In the picture i have of this desert they have caramel running down the inside of the dish. It really looks yummy.
Posted by: Rezaswife Posted on: 1/9/2007 11:38:44 AM #R8573952 Lemon Trifle From Taste of Home
"The rich lemony filling and fresh berries in this tempting trifle make it tasty and beautiful," says Pat Stevens from Granbury, Texas.
1 can (14 ounces) sweetened condensed milk
1 carton (8 ounces) lemon yogurt
1/3 cup lemon juice
2 teaspoons grated lemon peel
2 cups whipped topping
1 angel food cake (10 inches), cut into 1-inch cubes
2 cups fresh raspberries (I use frozen)
1/2 cup flaked coconut, toasted
Fresh mint, optional
DIRECTIONSIn a bowl, combine the first four ingredients. Fold in whipped topping. place half of the cake cubes in a trifle bowl or 2-qt. serving bowl. Top with half of the lemon mixture. Repeat layers. Top with raspberries. Garnish with coconut and mint if desired. Yield: 14 servings.
This is one of my favorite recipes - I got it years ago from Taste of Home and I love it! You can change the fruit and yogurt flavor to suit yourself and it is always good. My grandsons like it - they call it "the stripey stuff".
Posted by: cjintexas Posted on: 9/22/2007 11:03:03 AM #R9553657 PUMPKIN GINGERBREAD TRIFLE
2 (14 oz.) pkgs. gingerbread mix1 (5.1 oz.) box cook-and-serve vanilla pudding mix1 (30 oz.) can pumpkin pie filling1/2 cup brown sugar1/3 teaspoon cinnamon1 (12 oz.) tub Cool Whip1/2 cup gingersnaps, optional
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar and cinnamon into the pudding. Crumble 1 batch of the gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of Cool Whip. Repeat with the remaining gingerbread, pudding and Cool Whip. Sprinkle the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.
This is also good made with peaches and for the 4th of July it is
outstanding made with strawberries and blueberries. Very patriotic
looking. Strawberry Cheesecake Trifle2 pkgs (8 oz) cream cheese2 cups powdered sugar1 cup sour cream1/2 tsp vanilla1/4 tsp almond extract1/2 pint whipping cream1 TBS sugar1 tsp vanilla1 angel food cake, torn into bite sized pieces2 quarts fresh strawberries, sliced3 TBS sugarIn
large bowl, cream together cream cheese and powdered sugar; add sour
cream, vanilla, and almond extract. Set aside. In small deep bowl, whip
the cream, vanilla, and sugar. Fold whipped cream into cream cheese
mixture. Add cake pieces and fold lightly, set aside. Combine
strawberries and sugar. Layer in large glass bowl (this is a very
pretty dessert) starting with strawberries, then cake pieces. Continue
layering until finished, 3 or 4 layers is good (depends on you bowl).
Finish with strawberries on top and garnish with additional whipped
cream if you want. Cover and chill well. Makes 24 servingsI have
used low fat cream cheese and sour cream with good results. I have also
made this with fresh peaches instead of the strawberries. I use Cool
Whip instead of the whipping cream too.
I posted this recipe about 4 years ago and there's always lots of oooo's & aaaah's everytime it's served! Paulette
Caramel-Cream Trifle 1 prepared angel food cake (12 ounces), cut into 1-inch cubes2 cups heavy cream1/2 cup bottled caramel ice-cream topping6 small chocolate peanut-and-caramel candy bars (from 6.96-ounce bag) or 2 bars (2.07 ounces each), chilled, chopped 1 tub (22 ounces) fully prepared chocolate pudding1. In 14-cup trifle bowl or clear glass dessert bowl, spread one-third of cake cubes over bottom.2.
In large bowl, beat heavy cream until stiff peaks form. Fold in caramel
topping. Spoon half of caramel cream over cake cubes in bowl. Sprinkle
half of chopped candy bars over cream. Scatter another third of cake
cubes over cream and candy layer. Spoon pudding evenly over cake layer.3. Scatter remaining cake cubes over pudding. Top with remaining caramel cream and chopped candy bars.4. Cover with plastic wrap. Refrigerate for at least 1 to 2 hours or overnight.
Try a Carrot Cake/Cheesecake Trifle.
1 carrot cake
1 large tub Philadelphia Cheesecake filling
1 tub Cool Whip, thawed
1 C. chopped nuts (optional)
Cut cake into cubes. Layer the cake cubes, cheesecake filling and cool whip. Repeat. Sprinkle nuts on top, if desired.
Look at this picture of the Colossal Caramel Apple Cake from Taste of Home---- WOW!!!!
Hi Betty ...my brother inlaw made this for his parents birthday party. Instead of strong coffee he drizzled caramel topping on the cake layers and on top.
a fabulous finale when entertaining, Pam Botine's lovely layered trifle
is a winner! "It's a do-ahead dessert that serves a group, and it even
tastes great the next day," comments Pam, from Goldsboro, North
TIME: Prep: 30 min. + chilling
Thank you all for these wonderful trifles I'm set for a couple years church dinners plus at home also my husband said intend to make them all at some point thanks again
Here's one for July!
this traditional english dessert in a glass pedestal bowl shows off
it's impressive layers of ladyfingers, pudding, and colorful fruits. If
you don't have one, a regular glass bowl will also do the trick..
1-pkg. ( 3.4-oz) instant vanilla pudding
4- cups fresh berries(such as strawberries, blueberries and or raspberries), washed and hulled, plus extra for garnish
1/4- cup plus 2 tablespoons sugar
2- teaspoons fresh lemon juice
1- cup whipping cream
1- teaspoon vanilla extract
THE FILLINGS- Prepare the pudding according
to the pkg. directions and chill it. Slice the strawberries, if you're
using them, then toss all of the berries with the lemon juice and the
1/4 cup of sugar. Set aside for 30 min. to allow the berries to release
their juices. In a med. mixing bowl, whip the cream, vanilla extract,
and remaining 2 tablespoons of sugar until soft peaks form. set aside.
THE LAYERS- Set a layer of ladyfingers (around 7 or 8) on the bottom
of a lrg. clear serving bowl (ours was 4 quarts). Arrange one third of
the berries over the ladyfingers, drizzling on some of the juices as
well. Top the berries with half of the pudding. Add another layer of
ladyfingers, another third of the berries and juice, and the rest of
the pudding. Add a final layer of ladyfingers and berries. Top with the
whipped cream and a berry garnish. Refrigerate until you're ready to
serve. Serves 8-10.. ENJOY-------YOUR FRIEND Theresa
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