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TRIFLE BOWL RECIPES FROM YOUR PAMPERED CHEF ...

By Don Hawkins,2014-12-08 10:34
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TRIFLE BOWL RECIPES FROM YOUR PAMPERED CHEF ...

    ?TRIFLE BOWL RECIPES FROM YOUR PAMPERED CHEF CONSULTANT

    ?TRIFLE BOWL RECIPES FROM YOUR PAMPERED CHEF CONSULTANT ............. 1 Chocolate Trifles ........................................................................................................... 3 Black Forest Trifle ............................................................................................................................................. 3 Brownie Strawberry Trifle ................................................................................................................................. 3 California Chocolate Trifle ................................................................................................................................ 3 Chocolate Trifle ................................................................................................................................................. 4 Chocolate Cherry Trifle ..................................................................................................................................... 4 Chocolate-Peanut Butter Trifle ........................................................................................................................... 5 Chocolate Raspberry Trifle ................................................................................................................................ 5 Chocolate Toffee Trifle ...................................................................................................................................... 6 Chocolate Toffee Trifle 2 ................................................................................................................................... 6 Coffee Brownie Trifle ........................................................................................................................................ 6 Death by Chocolate............................................................................................................................................ 7 Double Chocolate Mocha Trifle ......................................................................................................................... 7 Easy Chocolate Trifle ........................................................................................................................................ 7

     Fudgy Brownie Trifle ........................................................................................................................................ 8

    Godiva Chocolate Coffee Almond Mousse Trifle ............................................................................................... 8 M&M'S Brownie Trifle .................................................................................................................................... 10 Mississippi Mud Trifle ..................................................................................................................................... 10 Monster Mash .................................................................................................................................................. 10 Raspberry Chocolate Trifle .............................................................................................................................. 10 Peanut Butter Brownie Trifle a.k.a. Jessica's Trifle ........................................................................................... 11 Raspberry Chocolate Mousse Trifle ................................................................................................................. 11 Swiss Chocolate Trifle ..................................................................................................................................... 11 Turtle Trifle ..................................................................................................................................................... 12 Fruit Trifles .................................................................................................................. 12 Apple Spice Cake Trifle ................................................................................................................................... 12 Apple Spice Trifle ........................................................................................................................................... 13 Apple Trifle ..................................................................................................................................................... 13 Berry Cheesecake Trifle ................................................................................................................................... 13 Berry Trifle ..................................................................................................................................................... 14 Blueberry Lemon Trifle ................................................................................................................................... 14 Blueberry Trifle ............................................................................................................................................... 14 Cherry-Pineapple Punch Bowl Cake ................................................................................................................. 15 Easy Raspberry Trifle ...................................................................................................................................... 15 Easy Strawberry Trifle ..................................................................................................................................... 15 Lemon Trifle ................................................................................................................................................... 16 Lime-Berry Mousse Trifle ............................................................................................................................... 16 Lynn's Peach Trifle .......................................................................................................................................... 17 Peach Melba Trifle .......................................................................................................................................... 17 Pina Colada Trifle ............................................................................................................................................ 18 Pineapple Angel Trifle ..................................................................................................................................... 18 Raspberry Almond Trifle ................................................................................................................................. 19 Raspberry Kiwi Fruit Trifle .............................................................................................................................. 19 Raspberry Trifle............................................................................................................................................... 19 Sour Cream Trifle with Fruits .......................................................................................................................... 19 Raspberry Trifle 2 ............................................................................................................................................ 20 Strawberry and Banana Trifle........................................................................................................................... 20 Strawberry and Peach Trifle ............................................................................................................................. 20 Strawberry Angel Trifle ................................................................................................................................... 21 Strawberry/Cherry/Blueberry Delight Trifle ..................................................................................................... 21 Strawberry Crown Trifle .................................................................................................................................. 21 Strawberry-Rhubarb Trifle ............................................................................................................................... 22 Strawberry Trifle I ........................................................................................................................................... 22

    Page 1 of 34

    Strawberry Trifle II .......................................................................................................................................... 23 Three-Berry Trifle ........................................................................................................................................... 23 Vanilla Raspberry Trifle .................................................................................................................................. 23 Trifle with Strawberries and Caramel-Coated Bananas ..................................................................................... 24 Triple Berry Trifle ........................................................................................................................................... 25 Tropical Trifle ................................................................................................................................................. 25 Unique Trifles .............................................................................................................. 26 Banana Cream Trifle ........................................................................................................................................ 26

     Banana Pudding Trifle ..................................................................................................................................... 26

    Banana Split Trifle ........................................................................................................................................... 26 Cappuccino Mousse Trifle ............................................................................................................................... 27 Chocolate Chip Cookie Trifle........................................................................................................................... 27 Chocolate Chip Trifle ...................................................................................................................................... 27 Easy Southern Banana Pudding ........................................................................................................................ 28 English Trifle .................................................................................................................................................. 28 Make-Ahead Cappuccino-Oreo Trifles ............................................................................................................. 28 Patti's All American Trifle ............................................................................................................................... 28 Napoleon Trifle ............................................................................................................................................... 29 New England Trifle Made With Cointreau ....................................................................................................... 29 Strawberry Cheesecake Trifle .......................................................................................................................... 29 Peach and Rice Trifle ....................................................................................................................................... 30 Plum Pudding Trifle ........................................................................................................................................ 30 Pumpkin Trifle ................................................................................................................................................ 30 Pumpkin Trifle 2.............................................................................................................................................. 30 Punch Bowl Cake Number 2 ............................................................................................................................ 31 Tiramisu Trifle ................................................................................................................................................ 31 Summertime Minted Trifle ............................................................................................................................... 31 Triple Layer Cherry Cheesecake Trifle ............................................................................................................. 32 Traditional Sherry Trifle .................................................................................................................................. 33 Yam Trifle ....................................................................................................................................................... 33

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    Chocolate Trifles

    Black Forest Trifle

    1 pkg. (9 oz.) devil's food cake mix (plus ingredients 1/2 cup cranberry cherry juice

    to make cake) 2 cups cold milk

    2 bars (1.55 oz. each) milk chocolate candy, divided 2 pkgs. (3.3 oz.) white chocolate instant pudding and

    1 can (30 oz) cherry pie filling pie filling

    1 tsp. almond extract 1 container (8 oz.) frozen whipped topping thawed

    1. Preheat oven to 350?F. Cut an 8 1/2 square parchment paper and lay in bottom of square baker. Prepare cake

    mix according to package, spread over bottom of baker. Bake 25 minutes or until cake tester inserted in center

    come out clean. cool completely.

    2. Loosen cake from sides of baker and invert cake onto cutting board. Cut cake into 1 inch cubes set aside. Chop

    1 1/2 of chocolate bars using food chopper. Reserve remaining chocolate for garnishing. 3. Combine cherry pie filling and almond extract in small batter bowl, remove 1/2 cup for garnishing and set aside.

    Stir juice in cherry pie filling in classic batter bowl.

    4. Pour milk into classic batter bowl, whisk in pudding mixes until mixture begins to thicken. Fold in whipped

    topping.

    5. To assemble trifle, place half of the cake in bottom of Trifle Bowl. Layer half of the cherry pie filling mixture

    evenly over cake cubes. Sprinkle with half of the chopped chocolate; top with half of the pudding mixture,

    pressing lightly. Repeat Layers.

    6. Garnish top of trifle with reserved cherry pie filling and chocolate curls made with reserved chocolate.

    Refrigerate at least 30 minutes before serving.

    Yield: 10 servings.

    Brownie Strawberry Trifle

    1 (19.8 oz) fudge brownie mix with ingredients to 1 (8 oz) tub whipped topping

    make brownies 1 pint strawberries

    2 (3.5 oz) boxes vanilla pudding 1 chocolate bar (optional)

    1 3/4 cup milk Mint leaves (optional)

    1. Bake brownies according to box. Let cool. Mix vanilla pudding with milk. Add whipped topping. Core and slice

    strawberries. In trifle bowl, layer half of brownies, half of pudding/whipped topping mixture, half of

    strawberries. Repeat. Using vegetable peeler, shave chocolate bar on top for garnish. Add mint leaves for

    garnish.

    California Chocolate Trifle

    1 18 1/4 ounce devil's food cake mix, prepared as 16 ounce container whipped topping or 1 pint cream,

    directed in 9x13 baking pan whipped

    1/3 cup Kahlua 8 small chocolate covered toffee bars, frozen &

    2 3-ounce boxes instant chocolate pudding, prepared chopped finely or 7.5 ounce bag of almond

    with only 3 cups of milk brickle chips

    1. Cut cooled cake into large chunks. Blend Kahlua into pudding. In glass trifle bowl, layer 1/2 cake, 1/2 pudding

    mixture, 1/2 whipped topping, 1/2 chopped candy. Repeat layers.

    Page 3 of 34

    Chocolate Trifle

    1 (19.3-ounce) package brownie mix 1 (7-ounce) container frozen non-dairy whipped

    1 (3.9-ounce) package chocolate instant pudding mix topping, thawed

    1 (6-ounce) bag milk chocolate morsels

    1. Prepare brownie mix according to package directions in a 9 x 13-inch pan. Cool. Crumble or cut into small

    pieces.

    2. Prepare chocolate pudding according to package directions, omitting the chilling procedure. 3. Place half of crumbled brownies in the bottom of a 3 quart trifle bowl. Top with half each of the pudding,

    whipped topping and chocolate morsels. Repeat. Cover. Chill at least 8 hours. Garnish with more chocolate

    morsels on top.

    Yield: 12 servings.

    Chocolate Cherry Trifle

    2 (approximately 12 ounces each) chocolate pound 1/2 cup reserved cherry juice (she used cherry brandy,

    cakes but said you could use the cherry juice instead

    1/2 cup black cherry jam and that would work just as well)

    2 cups drained bottled sour cherries, reserve juice 1 large size package chocolate pudding & ingredients

    (recommended: Morello) to make pudding

    1 container Cool Whip

    Grated chocolate

    1. Prepare pudding as directed on the package. Set aside. Slice the chocolate pound cake and make jam

    sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl. Pour over the cherry juice so

    that the cake soaks it up, and then top with the drained cherries. Spread the chocolate pudding over the cherries.

    Top with a layer of the Cool Whip and then garnish with grated chocolate.~

    Page 4 of 34

    Chocolate-Peanut Butter Trifle

    1 pouch Betty Crocker? chocolate peanut butter chip 1/2 cup butter or margarine

    cookie mix 1/2 cup packed brown sugar

    1/3 cup vegetable oil 1/2 cup creamy peanut butter

    2 tablespoons water 1 1/2 cups whipping (heavy) cream

    1 egg 2 tablespoons chopped chocolate-covered peanuts

    1. Heat oven to 350 degrees F. Make cookies as directed on pouch, using oil, water and egg. Bake and cool as

    directed. Cut each cookie into fourths.

    2. Melt butter and brown sugar in 1 quart saucepan over medium heat, stirring frequently, until mixture is smooth.

    Stir in peanut butter until well blended. Refrigerate 30 minutes.

    3. Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft. Fold whipped cream

    into peanut butter mixture.

    4. Place half of the cookie pieces in bottom of 2 quart glass bowl. Spoon half of peanut butter mixture over

    cookies. Top with remaining cookies and peanut butter mixture. Cover and refrigerate at least 2 hours but no

    longer than 12 hours. Sprinkle with peanuts.

    Prep time: 10 minutes

    Start to finish: 2 hr 50 min.

    Yield: 12 servings

    Nutrition Information: 1 serving: Calories 505 (calories from fat 315); Total Fat 35 mg (saturated fat 12 g);

    Cholesterol 45 mg; Sodium 315 mg; Total Carbohydrate 43 g (Dietary fiber 1 g); Protein 6g.

    Chocolate Raspberry Trifle

    3 tablespoons cornstarch 1 tablespoon granulated sugar

    1 tablespoon granulated sugar 1 (10.75-ounce) frozen pound cake, thawed

    1/8 teaspoon salt 2 tablespoons crème de cacao, divided

    2 cups milk 1/4 cup seedless raspberry jam

    3 large egg yolks 1/2 to 1 cup fresh raspberries, for garnish

    1 (11.5-ounce) package NESTLÉ? TOLL HOUSE? 1/4 cup NESTLÉ? TOLL HOUSE? Baking Cocoa,

    Milk Chocolate Morsels, divided use (optional)

    1 cup heavy whipping cream

    1. For Chocolate Custard: Combine cornstarch, sugar and salt in medium, heavy-duty saucepan. Gradually add

    milk. Whisk in egg yolks until smooth. Cook, stirring constantly, over medium heat until mixture comes to a

    boil. Boil, stirring constantly, for 1 minute. Remove from heat. Add 1 1/2 cups morsels; stir until melted. Press

    plastic wrap on surface; refrigerate.

    2. For Trifle: Beat cream and sugar until stiff peaks form. Cut cake into 1/2-inch thick slices. Cut one slice into

    thin strips; reserve for top. In 2-quart straight-sided bowl, layer half cake slices, half crème de cacao, half jam,

    half chocolate custard and half whipped cream. Repeat cake, crème de cacao, jam and chocolate custard layers.

    Top with reserved cake strips, remaining whipped cream, and remaining morsels. Cover; refrigerate for 1 hour.

    Garnish with raspberries; sprinkle with cocoa.

    Yield: 10 servings.

    Page 5 of 34

    Chocolate Toffee Trifle

    Source: Paula's Home Cooking, Episode: Sexy Southern Chocolate

    1 box chocolate cake mix 3 chocolate covered toffee candy bars, broken into

    1/2 cup coffee liqueur pieces

    2 cups fudge sauce, recipe follows, or 1 (16 ounce) 1 1/2 cups heavy cream whipped and sweetened with

    jar fudge sauce 1/3 cup sugar

    3. Prepare the cake according to the package directions for a 9 by 13-inch cake. Cool thoroughly. 4. Prick the entire top of the cake with a fork. Pour coffee liqueur over the cake and allow it to soak in. Wrap the

    cake with plastic and refrigerate for at least 3 hours. Slice the cake into 1-inch thick pieces. 5. Line the bottom of a large glass bowl with a single layer of cake. Pour 1/4 of the fudge sauce over the cake, top

    with 1/4 of the candy bar-bits then 1/3 of the whipped cream. Repeat layering 2 more times ending with fudge

    sauce and candy bits. Refrigerate until ready to serve.

    Hot Fudge Sauce

    1 4 oz. bar German Chocolate

    1/2 oz. unsweetened chocolate

    8 tbls. butter

    3 cups powdered sugar (icing sugar)

    1 2/3 cups evaporated milk

    1 1/3 tsp. vanilla

    1. Melt the chocolate with the butter. Stir in the powdered sugar; add the evaporated milk and blend well. Bring to

    a simmer. Cook about 8 minutes. Add vanilla.

    Cook's Note: Assemble the trifle shortly before serving or it will get soggy.

    Chocolate Toffee Trifle 2

    1 box Devil's Food Cake Mix 1/2 cup Kahlua

    1 (3.9-ounce) package instant chocolate pudding mix 6 (1 1/8-ounce) Heath bars, frozen wrapped

    1 1/2 cups milk 2 cups heavy whipping cream, whipped

    1. Bake the cake in a 13 by 9-inch baking pan according to the package's directions. Pour pudding into a bowl and

    add milk and Kahlua; mix well. Leave Heath bars in wrappers and pound with a hammer to crush. 2. In a very large pretty Trifle dish or glass bowl, layer in this order:

    1/2 the cake cubes

    1/2 the pudding mixture

    1/2 the whipped cream

    1/2 the Heath bars

    3. Repeat layers. Cover with plastic wrap and refrigerate overnight.

    Coffee Brownie Trifle

    1 (22-ounce) package prepared brownies, cut into 1 (3.5-ounce) package chocolate instant pudding and

    1/2-inch squares pie filling

    1 cup instant coffee powder, cooled - divided use 1 (8-ounce) container frozen whipped topping,

    1 (8-ounce) package cream cheese, softened thawed - divided use

    1 cup cold milk 1/2 pint raspberries

    1. Sprinkle cut-up brownies with 1/4 cup of the coffee.

    2. Beat cream cheese and remaining 3/4 cup coffee with an electric mixer on medium speed until smooth.

    Gradually beat in milk until smooth. Add pudding mix. Beat on low speed until blended. Gently stir in 2 cups of

    the whipped topping.

    3. Layer brownies, raspberries and pudding mixture in 8 individual glass dessert dishes; repeat layers. Refrigerate

    until ready to serve. Top with remaining whipped topping and additional raspberries.

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    Death by Chocolate

    1 (19.8 ounce) package brownie mix, plus ingredients 1 (16 ounce) package frozen whipped topping,

    to make brownies thawed

    2 (3.9 ounce) packages instant chocolate pudding mix 3 (1.4 ounce) bars chocolate covered English toffee

    1. Prepare brownies according to package directions. Let cool.

    2. Mix pudding according to package directions.

    3. In a glass punch bowl, layer in the following order: 1/2 of the brownie, crumbled; 1/2 of the pudding; 1 toffee

    bar, crushed; 1/2 of the whipped topping.

    4. Repeat layers in the same order. Save the last toffee bar to crumble and sprinkle on top before serving. 5. Refrigerate. Best if made the day before you serve it.

    Double Chocolate Mocha Trifle

    Source: Season's Best 1997

    1 package (18.25 oz.) brownie mix (plus ingredients 1/4 cup warm water

    to make brownies) 4 teaspoons instant coffee granules

    1 3/4 cup cold milk 2 cups thawed frozen whipped topping

    2 packages (3.4 oz. each) white chocolate instant 3 toffee bars (1.5 ounces each)

    pudding and pie filling

    1. Lightly spray 9”x13” Baker with vegetable oil using Kitchen Spritzer. Prepare and bake brownie mix according

    to the cake-like package directions. Cool completely.

    2. In Classic 2-Qt Batter Bowl, whisk pudding mix into milk using 10” Whisk until mixture begins to thicken.

    Dissolve coffee granules in warm water; add to pudding mixture, mixing well. Fold in whipped topping using

    Super Scraper.

    3. Cut brownies into 1-inch cubes.

    4. Chop toffee bars using Food Chopper.

    5. Layer 1/3 of brownie cubes onto bottom of Trifle Bowl. Top with 1/3 of pudding mixture, pressing lightly, and

    1/3 of chopped toffee. Repeat layers two more times.

    6. Chill 30 minutes before serving.

    NOTE: Vanilla instant pudding and pie filling may be substituted for white chocolate pudding, if desired.

    Easy Chocolate Trifle

    1 pkg. (2-layer size) chocolate cake mix 1 tub (8 oz.) COOL WHIP Whipped Topping,

    1 qt. (4 cups) cold milk thawed

    2 pkg. (4-serving size each) JELL-O Chocolate 4 pkg. (1.4 oz. each) chocolate-covered English

    Flavor Instant Pudding & Pie Filling toffee bars, crushed

    1. PREPARE cake batter and bake in 13x9-inch baking pan as directed on package. Cool completely on wire rack.

    Cut into 1/2-inch cubes.

    2. ADD milk to dry pudding mix in medium bowl. Beat with wire whisk 2 minutes or until well blended. 3. LAYER half each of the cake cubes, pudding, whipped topping and crushed chocolate bars in large glass trifle

    bowl. Repeat all layers. Serve immediately or cover and refrigerate until ready to serve. Yield: 18 servings, 2/3 cup each

    Size It Up: Looking for a dessert to feed a crowd? This simple, yet elegant, trifle makes enough for 18 people. Variation: Prepare as directed, using fat free milk, JELL-O Chocolate Flavor Fat Free Sugar Free Instant Reduced

    Calorie Pudding & Pie Filling and COOL WHIP LITE Whipped Topping.

    Page 7 of 34

    Fudgy Brownie Trifle

    1 package (1 pound 3.8 ounces) Betty Crocker? 1 package ( 4 serving size) chocolate fudge instant

    fudge brownie mix pudding and pie filling mix

    1/4 cup water 2 cups cold milk

    1/2 cup vegetable oil 1 package (10 ounces) English Toffee bits

    2 eggs 1 container (8 ounces) frozen whipped topping,

    1 tablespoon instant coffee (dry) thawed

    1. Heat oven to 350 degrees F. Grease bottom of rectangular pan, 13 X 9X2 inches.

    2. Stir brownie mix, water, oil an eggs in medium bowl until well blended. Stir in coffee. Spread in pan. Bake 28

    to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool

    completely for 1 hour.

    3. Cut brownies into 1 inch squares. Place half of the squares in bottom of 3 qt trifle bowl. Make pudding mix as

    directed on package for pudding, using milk. Pour half of the pudding over brownies in bowl. Top with half

    each of the toffee bits and whipped topping. Repeat with remaining brownies, pudding, toffee bits and whipped

    topping.

    4. Cover and refrigerate at least 4 hours before serving. Store covered in refrigerator. This chocolate pleaser can be made up to 24 hours ahead of time. You can also bake the brownies and freeze them

    tightly covered up to 2 months.

    Yield: 20 servings

    Godiva Chocolate Coffee Almond Mousse Trifle

    Sponge Layer Chocolate Mousse

    1 cup cake flour 2 tablespoons water

    1/2 cup granulated sugar, divided 1 tablespoon vanilla extract

    Pinch of salt 1 1/2 teaspoons unflavored powdered gelatin

    4 large eggs 3 large egg yolks

    1 teaspoon vanilla extract 1 1/4 cups heavy cream, divided

    2 tablespoons vegetable oil 3/4 cup milk

    3 tablespoons granulated sugar Coffee Almond Syrup

    2 tablespoons almond flavored liqueur Pinch of salt

    1 teaspoon instant coffee granules 4 (1.5 ounce) bars Godiva Dark Chocolate,

    1 teaspoon vanilla extract coarsely chopped

    1/2 cup water Coffee-Almond Whipped Cream

    1/4 cup granulated sugar 2 tablespoons almond flavored liqueur

    1 teaspoon instant coffee granules

    1 teaspoon vanilla extract

    2 cups heavy cream

    2 tablespoons granulated sugar

    Garnish

    12 amaretto cookies, crumbled

    Chocolate-covered espresso beans

    Slivered almonds

    1. Make the sponge layer: Preheat to 350 degrees F. Lightly butter the bottom and sides of 9-inch round cake pan.

    Line with parchment paper or wax paper.

    2. Sift together flour, 1 tablespoon sugar and salt.

    3. Whip eggs and remaining sugar in a large bowl, using an electric mixer at medium speed, for 4 to 5 minutes.

    The batter should be airy, pale and tripled in volume. Add vanilla extract during the last minute of whipping. 4. Gently fold the flour mixture into the batter, one-third at a time, using a large rubber spatula. Then fold in oil.

    Spread batter into prepared pan.

    Page 8 of 34

    5. Bake for 20 to 25 minutes or until the center springs back when gently pressed. Cool in pan on rack 10 minutes.

    Remove cake from pan and cool completely on wire rack, top side up.

    6. Make the coffee almond syrup: Mix almond flavored liqueur, coffee and vanilla extract in small cup until the

    coffee is dissolved.

    7. Combine water and sugar in a small saucepan. Cook over medium heat until sugar dissolves. Continue cooking

    until syrup comes to a boil. Remove from heat. Stir in coffee mixture.

    8. Make the chocolate mousse: Mix water and vanilla extract. Sprinkle in gelatine and let stand until gelatine

    softens.

    9. Whisk the egg yolks in a medium bowl until blended.

    10. Combine 3/4 cup of the cream, milk, sugar and salt in a heavy, medium saucepan. Cook over medium heat,

    stirring occasionally, until small bubbles form around the side of the pan. Remove pan from heat. Gradually

    whisk about 3/4 cup of the hot cream mixture into the yolks until blended. Then pour egg mixture back into the

    saucepan. Continue cooking over medium-low heat, stirring constantly with a wooden spoon, for 2 to 4 minutes

    or until the custard has thickened slightly. It is done when you can run your finger down the back of a coated

    spoon and a path remains in the custard for several seconds. (Do not let the custard come to a boil.) 11. Remove pan from heat and immediately strain the custard into a metal bowl. Add softened gelatin mixture and

    stir until completely dissolved. Add the chocolate and stir until melted and smooth. Set the bowl over a large

    bowl containing ice water. Let stand for 5 to 10 minutes, stirring once or twice, until cool. Remove bowl from

    ice water.

    12. Whip the remaining cream until stiff peaks form, using a hand-held electric mixer. Fold one-third of the

    whipped cream into the chocolate mixture, using a rubber spatula. Fold in the remaining whipped cream. Cover

    with plastic wrap and refrigerate for 20 to 30 minutes or until mixture starts to thicken. Do not let the mousse

    set.

    13. Make the coffee almond whipped cream: Mix almond flavored liqueur, coffee and vanilla in small cup. Stir

    until coffee dissolves.

    14. Whip the cream with the coffee mixture and sugar in a chilled large bowl, using a hand-held electric mixer at

    high speed, until soft peaks form.

    15. Assemble the trifle: Split the cake into two equal layers, using a long serrated knife.

    16. Brush one sponge layer with about one-fourth of the coffee syrup, using a pastry brush. Place the cake layer,

    syrup soaked side down, into 3-quart glass straight-sided bowl. Trim cake to fit, if necessary. Generously brush

    the top of the cake layer with syrup. Top with crumbled amaretti cookies.

    17. Spread with half of the chocolate mousse.

    18. Reserve 1 cup of the coffee whipped cream for piping on the top of the trifle. Spread the remaining whipped

    cream over mousse.

    19. Brush half of the remaining syrup over the remaining cake layer and place it syrup side down in bowl. Brush the

    top of the cake with the remaining syrup. Spread with remaining mousse.

    20. Fill a pastry bag with a large star tip with reserved coffee whipped cream. Pipe a decoration on top of the trifle.

    Garnish with chocolate-covered espresso beans and slivered almonds. Refrigerate the trifle for at least 4 hours

    before serving.

    Page 9 of 34

    M&M'S Brownie Trifle

    1 large container Cool Whip, thawed 3 (regular size) Snickers bars, chopped into 10 or 15

    1 box fudge brownie mix pieces

    2 cups "M&M's" Chocolate Mini Baking Bits Chocolate syrup

    1 small box chocolate flavor instant pudding

    1. Bake brownies according to package instructions. Let cool and cut into squares. Make instant pudding

    according to package instructions.

    2. Assembly: Layer trifle accordingly in a deep glass bowl or trifle bowl. Drizzle brownies with chocolate syrup.

    Layer pudding. Layer whipped cream. Sprinkle with chopped Snickers bars and M&M's Chocolate Mini Baking

    Bits. Repeat, making at least three layers. Finish with a final sprinkling of M&M's Chocolate Mini Baking Bits

    and Snickers.

    NOTE: For extra rich brownies, stir 1 cup (240 mL) of "M&M's" Chocolate Mini Baking Bits into batter.

    Mississippi Mud Trifle

    Package of regular oreo cookies large box instant chocolate pudding, prepared

    large container of cool whip according to package directions

    mini marshmallows large box instant vanilla pudding, prepared according

    to package directions

    1. Chop up 2 cups oreo cookies w/ chopper and put in bowl. Top with 1/2 of the chocolate pudding, then about 1/2

    of the cool whip (I use a little less than 1/2). Top with 2 cups mini marshmallows, then 1/2 of the vanilla

    pudding.

    2. Repeat layers. Sprinkle top with a few more chopped oreos.

    Monster Mash

    2 angel food cakes, cut in cubes 2 small packages sugar free pistachio pudding mix,

    2 small packages sugar free chocolate pudding mix, made with skim milk

    made with skim milk package sugar free chocolate flavored cookies,

    package sugar free lemon flavored cookies, crushed crushed

    unsweetened coconut low fat whipped topping

    semisweet chocolate chips

    1. In trifle bowl, layer 1/2 of cake cubes, 3/4 chocolate pudding, lemon cookie crumbs, coconut, chocolate chips,

    rest of cake cubes, 3/4 pistachio pudding, chocolate cookie crumbs, coconut, chocolate chips, rest of chocolate

    and pistachio puddings and top with whipped topping.

    Raspberry Chocolate Trifle

    1 package (3.9 oz) instant chocolate pudding mix 1 C. raspberry preserves

    2 cups cold milk whipped cream or topping

    1 frozen pound cake (10-3/4 ounce loaf), thawed raspberries for garnish

    2 C. fresh OR frozen raspberries, thawed

    1. Mix pudding and milk according to package directions. Chill. Cut pound cake into 1 inch cubes. Place half in

    small trifle bowl. Gently stir together raspberries and preserves. Spoon half of this mixture over cake. 2. Pour half of the pudding over raspberries. Repeat layers. Chill until ready to serve. Garnish with whipped

    topping and more raspberries.

    Page 10 of 34

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