TRIFLE RECIPES
Lemon Blueberry Trifle (All the Best, page 91)
1 frozen prepared pound cake (16 ounces)
2 lemons
1 1/2 cups milk
1 container (8 ounces) sour cream
1 container (8 ounces) frozen whipped topping, thawed, divided
2 packages (3.4 ounces each) lemon instant pudding and pie filling
1 pint fresh blueberries (about 2 cups)
1 square (1 ounce) white chocolate for baking
1. Cut pound cake into 1-inch cubes; place in large colander bowl. Using a lemon Zester, make several lengthwise scores in one lemon, top to bottom; slice into 6 slices. Cut each slice in half and set aside for garnish. Zest remaining lemon using short strokes; set aside. Juice lemon. Sprinkle lemon juice over pound cake; toss .
2. In a bowl, combine milk, sour cream, half of the whipped topping and reserved lemon zest; whisk until smooth. Add pudding mix; whisk until mixture begins to thicken.
3. Set aside 12 blueberries for garnish. To assemble trifle, place 1/3 of the cake cubes into bottom of chilled bowl. Top with 1/3 of the blueberries. Grate 1/4 of the chocolate over blueberries. Top with of the pudding mixture, pressing lightly. Repeat layers 2 more times, reserving the remaining grated chocolate for garnish. Spread remaining pudding over entire top of trifle, creating a smooth surface.
4. Attach open star tip to a decorator; fill with remaining whipped topping. Decorate by piping 12 rosettes around edge of bowl. Place one lemon slice between rosettes and one reserved blueberry on each rosette. Grate remaining chocolate in center.
Yield: 10 servings or 20 sample servings
Nutrients per serving: Calories 410, Total Fat 18 g, Saturated Fat 12 g, Cholesterol 85 mg, Carbohydrate 56 g, Protein 5 g, Sodium 460 mg, Fiber 1 g
Triple Berry Trifle
1 prepared angel food cake (13 ounces)
1 lemon
1 quart strawberries, (about 1 pound), hulled and chopped
1/2 cup powdered sugar
1 pint blueberries, divided
1 container (8 ounces) frozen light whipped topping, thawed, divided
2 containers (6 ounces each) blended fruit raspberry low-fat yogurt
Fresh raspberries for garnish (optional)
Cut angel food cake into 1-inch cubes with Serrated Bread Knife; place in large Colander Bowl and set aside.
Zest lemon using Lemon Zester/Scorer to measure 1 teaspoon zest. Juice lemon using Juicer to measure 2 tablespoons juice. Reserve one strawberry for garnish. Hull remaining strawberries using Cook's Corer(R). Coarsely chop strawberries using Food Chopper. In Classic Batter Bowl, combine lemon zest, juice, strawberries and powderedsugar; mix well using Classic Scraper. Reserve 1/4 cup of the blueberries for garnish. Add remaining blueberries to strawberries; mix gently.
In Small Batter Bowl, combine 2 cups of the whipped topping and yogurt using Small Mix 'N Scraper. Attach open star tip to Easy Accent Decorator; fill with remaining whipped topping.
To assemble trifle, place one-third of the cake cubes into bottomof Trifle Bowl. Top with one-third of the berry mixture and one-third of the yogurt mixture, spreading evenly. Repeat layers two more times. Pipe rosettes of reserved whipped topping around edge of bowl. Create a strawberry fan with reserved strawberry. Garnish trifle with strawberry fan, remaining blueberries and raspberries, if desired. Refrigerate 30 min or until ready to serve.
Yield: 10 servings or 20 sample servings
Nutrients per serving: (Light) Nutrients per serving: Calories 240, Total Fat 3.5 g, Saturated Fat 3 g, Cholesterol 0 mg, Carbohydrate 47g, Protein 4 g, Sodium 220 mg, Fiber 2 g
Cook’s Tip: To create a strawberry fan using the Egg Slicer Plus(R), open theslicer and place the strawberry stem end down; slice most of the way through strawberry with the wires. Remove the strawberry from the wires and gently fan out the slices.
Lime-Berry Mousse Trifle (Season’s Best - Spring/Summer 2007)
4-5 limes
6 ounces cream cheese, softened
2/3 cup sweetened condensed milk
1 container (12 ounces) frozen whipped topping, thawed, divided
3 cups assorted fresh berries, such as strawberries, raspberries and blackberries
1 frozen prepared pound cake (16 ounces), thawed
1 pint lime sherbet, softened
¼ cup sliced almonds, toasted
Additional berries for garnish (optional)
Directions:
1. Slice two limes using Ultimate Mandoline fitted with v-shaped blade; set aside. Using Microplane(R) Adjustable Grater, zest remaining limes to measure about 1 tablespoon zest; juice limes into Easy Read Measuring Cup using Citrus Press to measure 1/2 cup juice.
2. In Classic Batter Bowl, whisk cream cheese, condensed milk, lime juice and zest with Stainless Whisk. Attach open star tip to Easy Accent(R) Decorator, fill with about 1/2 cup of the whipped topping and set aside. Gently fold in remaining whipped topping until smooth with Small Mix ‘N Scraper(R). Slice strawberries with Egg Slicer Plus(R). Place berries in Small Batter Bowl.
3. Cut pound cake into 1-inch cubes with Bread Knife. To assemble trifle, place half of the pound cake cubes into bottom of Trifle Bowl. Top with half of the sherbet using Small Scoop; spread evenly. Top sherbet with half of the berries and half of the cream cheese mixture. Arrange lime slices in a circular pattern against inside of bowl to garnish. Repeat layers one time with remaining pound cake cubes, sherbet, berries and cream cheese mixture.
4. Pipe whipped topping rosettes around rim of trifle using decorator. Coarsely chop almonds using Food Chopper; sprinkle over top of trifle before serving. Garnish with additional berries, if desired.
Yield: 16 servings
Nutrients per serving: Calories 310, Total Fat 17 g, Saturated Fat 10 g, Cholesterol 60 mg, Carbohydrate 35 g, Protein 4 g, Sodium 120 mg, Fiber 1 g
Cook's Tip: To toast almonds in (8-in.) Sauté Pan, cook and stir 7-10 minutes over medium heat, stirring frequently with Small Slotted Turner until toasted. Remove from heat; cool.
Any flavor of sherbet can be used in this recipe, if desired. Coat additional lime slices with sugar for a pretty garnish.
Cappuccino Mousse Trifle (Celebrate, page 120)
1 (16 ounces) frozen prepared pound cake
2 1/2 cups cold milk
1/3 cup instant coffee granules
2 packages (3.4 ounces each) vanilla instant pudding and pie filling
2 containers (8 ounces each) frozen whipped topping, thawed
1/4 teaspoon cinnamon
1 square (1 ounce) semi-sweet chocolate for baking
1. Cut pound cake into 1-inch cubes; set aside.
2. In a bowl, whisk milk and instant coffee granules. Let stand 5 minutes or until dissolved.
3. Pour 1 cup of the milk mixture a measuring cup; set aside. Add pudding mix to remaining milk mixture in bowl; whisk until mixture begins to thicken. Gently fold in one container of whipped topping.
4. To assemble trifle, place 1/3 of the cake cubes into bottom of a bowl. Pour 1/3 of the reserved milk mixture evenly over cake cubes. Top with 1/3 of the pudding mixture, pressing lightly. Grate 1/4 of the chocolate over pudding mixture. Repeat layers 2 more times, reserving the remaining grated chocolate for garnish.
5. Fill a decorator with 1 cup of the remaining whipped topping; set aside. Spread remaining whipped topping over entire top of trifle, creating a smooth surface. Decorate by piping rosettes around edge of bowl. Grate remaining chocolate in center; sprinkle with cinnamon.
Yield: 10 servings or 20 sample servings
Nutrients per serving: Calories 440, Total Fat 20 g, Saturated Fat 15 g, Cholesterol 105 mg, Carbohydrate 57 g, Protein 5 g, Sodium 490 mg, Fiber less than 1 g
Toffee Brownie Trifle (Quick Cooking)
1 package fudge brownie mix (13-inch x 9-inch pan size)
2-1/2 cups cold milk
1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
1 package (3.3 ounces) instant white chocolate pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
2 to 3 Heath candy bars (1.4 ounces each), chopped
Prepare and bake brownies according to package directions for cake-like brownies, using a greased 13-in. x 9-in. x 2-in. baking pan. Cool completely on a wire rack. In a large mixing bowl, beat the milk and pudding mixes on low speed for 2 minutes. Fold in whipped topping. Cut the brownies into 1-in. cubes; place half in a 3-qt. glass trifle bowl or serving dish. Cover with half of the pudding. Repeat layers. Sprinkle with chopped candy bars. Refrigerate leftovers.
Yield: 16 servings.
Pumpkin Trifle (Country Women)
2 to 3 cups leftover crumbled unfrosted spice cake, muffins or gingerbread
2-1/2 cups cold milk
1 can (15 ounces) solid-pack pumpkin
4 packages (3.4 ounces each) instant butterscotch pudding mix
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
2 cups heavy whipping cream
Maraschino cherries, optional
Set aside 1/4 cup of cake crumbs for topping. Divide remaining crumbs into four portions;
sprinkle one portion into a trifle bowl or 3-qt. serving bowl. In a large mixing bowl,
combine the milk, pumpkin, pudding mixes and spices; beat until smooth. Spoon half into the
serving bowl. Sprinkle with a second portion of crumbs. In a small mixing bowl, beat cream
until stiff peaks form; spoon half into bowl. Sprinkle with a third portion of crumbs.
Top with the remaining pumpkin mixture, then remaining portion of crumbs and whipped cream.
Sprinkle the reserved crumbs around the edge of bowl. Garnish with cherries if desired.
Cover and chill at least 2 hours before serving.
Yield: 12-15 servings.
Apple Spice Cake Trifle (Taste of Home)
1 package (18-1/4 ounces) spice cake mix
1-1/4 cups cinnamon applesauce
3 eggs
1/3 cup vegetable oil
1 can (21 ounces) apple pie filling
1 tablespoon butter or margarine
7 teaspoons ground cinnamon, divided
3 cups cold milk
1 package (5.1 ounces) instant vanilla pudding mix
1 envelope whipped topping mix
1 carton (12 ounces) frozen whipped topping, thawed
1/2 cup chopped walnuts
1/4 cup English toffee bits or almond brickle chips
In a mixing bowl, combine dry cake mix, applesauce, eggs and oil; beat on medium speed for 2 minutes. Pour into greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 35-40 minutes or until toothpick inserted near the center comes out clean. Cool on a wire rack. In a saucepan, cook pie filling, butter and 1 teaspoon cinnamon until butter is melted; stir until well blended. Cool. In a mixing bowl, combine milk, pudding mix, topping mix and remaining cinnamon. Beat in high until thickened, about 5 minutes; set aside.
Spread a third of the whipped topping in a 6-qt. bowl. Cut cake into cubes; place half over topping. Top with half of the fruit mixture, walnuts and pudding mixture. Repeat layers. Spread with remaining whipped topping. Sprinkle with toffee bits. Cover and chill for at least 2 hours.
Yield: 20-24 servings.
Black Forest Trifle (Country Women)
1 package brownie mix (13-inch x 9-inch pan size)
2 packages (2.8 ounces each) chocolate mousse mix
1 can (21 ounces) cherry pie filling
1 carton (16 ounces) frozen whipped topping, thawed
4 Skor candy bars, crushed
Prepare and bake brownies according to package directions; cool completely on a wire rack. Meanwhile prepare mousse according to package directions. Crumble brownies; sprinkle half into a 4-qt. trifle dish or glass bowl. Top with half of the pie filling, mousse, whipped topping and candy bars. Repeat layers. Cover and refrigerate for 8 hours or
overnight.
Yield: 16 servings.
Strawberry Cheesecake Trifle (Country Women)
2 packages (8 ounces each) cream cheese
2 cups confectioners' sugar
1 cup dairy sour cream
1/4 teaspoon powdered vanilla or 1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 pint heavy whipping cream
1/2 teaspoon powdered vanilla or 1 teaspoon vanilla extract
1 tablespoon sugar
1 angel food cake, torn into bite-size pieces
2 quarts fresh strawberries, thinly sliced
3 tablespoons sugar
3 tablespoons amaretto or 1 teaspoon almond extract
In a large bowl, cream together cream cheese and sugar; add sour cream, vanilla and almond extract. Set aside. In a small, deep bowl, whip the cream, vanilla and sugar. Fold whipped cream into cream cheese mixture. Add cake pieces; set aside. Combine strawberries, sugar and almond liqueur/extract. Layer together in large glass bowl, starting with strawberries, then adding cake mixture. Continue layering; finish with strawberries. Cover with plastic wrap; chill well.
Yield: 24 servings.
Double Chocolate Mocha Trifle
1 pkg. (18.25 oz.) brownie mix
3 tsp. instant coffee granules
1¾ cups cold milk
2 cups frozen whipped topping, thawed
2 pkg. white chocolate instant pudding and pie filling
3 toffee bars (Heath)
¼ cup warm water
Lightly spray 9 X 13 Baker with oil. Prepare and bake brownie mix according to cake-like directions. Cool completely. Whisk pudding mix into milk until mixture begins to thicken. Dissolve coffee granules in warm water; add to pudding mixture, mixing well. Fold in whipped topping using large mix and scraper. Cut brownies into 1 inch cubes. Chop toffee bars. Layer 1/3 of the brownie cubes onto bottom of Trifle Bowl. Top with 1/3 of the pudding mixture, pressing lightly, and 1/3 of the chopped toffee. Repeat layers two more times. Chill 30 minutes.
HO HO Trifle
2-10oz boxes Ho Ho's ( 20 Ho Ho's)
1/4 freshly squeezed lemon juice
1- 14 oz can sweetened condensed milk
1- 8 oz container frozen nondairy whipped topping, thawed
1 pint fresh strawberries, sliced into thick slices.
Cut Ho Ho's in half crosswise. Layer half of the Ho Ho's in bottom of trifle bowl. Stir lemon juice into sweetened condensed milk until well blended. Gently fold in whipped topping into milk mixture. Pour half of milk mixture over Ho Ho's. Top with half of sliced strawberries. Repeat the layers.
If I remember right, it seemed people commented on the lemon being a little strong. May want to adjust it a little.
Caramel Chocolate Trifle (Taste of Home)
1 package (9 ounces) devil's food cake mix
2 packages (3.9 ounces each) instant chocolate pudding mix
1 carton (12 ounces) frozen whipped topping, thawed
1 jar (12-1/4 ounces) caramel ice cream topping
1 package (7-1/2 or 8 ounces) English toffee bits or almond brickle chips
Prepare and bake cake according to package directions for an 8-in. square baking pan. Cool
on a wire rack. Prepare pudding according to package directions. Cut cake into 1-1/2-in. cubes; place half of the cubes in a 3-qt. trifle bowl or large glass serving bowl; lightly press down to fill in gaps. Top with half of the whipped topping, pudding,
caramel topping and toffee bits; repeat layers. Cover and refrigerate until serving.
Yield: 16 servings.
Christmas Trifle (Country Women Christmas)
1 can (8 ounces) crushed pineapple
3 medium firm bananas, sliced
1 jar (10 ounces) red maraschino cherries
1 jar (6 ounces) green maraschino cherries
3-1/2 cups eggnog, chilled
2 packages (3.4 ounces each) instant vanilla pudding mix
1 prepared angel food cake (8 inches), cut into 1-inch cubes1 carton (16 ounces) frozen whipped topping, thawed
1/4 cup chopped walnuts
Drain pineapple, reserving juice. Dip bananas in juice; drain and discard juice. Set aside
pineapple, bananas, three red cherries and three green cherries. In a bowl, whisk the eggnog and pudding mixes for 2 minutes or until slightly thickened. Place half of the pudding in a 4-qt. serving or trifle bowl; layer with half of the bananas, pineapple, cherries, cake cubes and whipped topping. Repeat layers. Garnish with walnuts and reserved cherries.
Editor's Note: This recipe was tested with commercially prepared eggnog.
Yield: 16-20 servings.
CARAMEL CANDY BAR TRIFLE
1 prepared angel food cake cut into 1 inch cubes or 1 16oz. Pound Cake
8 oz of Cool Whip, thawed
1/2 C. bottled caramel ice-cream topping
6 Pay Day *candy bars chilled and chopped
1 tub fully prepared chocolate pudding
In 14 cup trifle bowl, spread one-third of cake cubes over bottom. To cool whip, 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 top. Spoon pudding evenly over cake layer. Scatter remaining cake cubes over pudding. Top with remaining caramel cream and chopped candy bars. Cover with plastic wrap and refrigerate for at least 1 to 2 hours or overnight.
*BabyRuth, Butterfinger or Snickers can be used for PayDay candy bars.