What is a really tasty trifle recipe?

Question

All i really want is a tasty and fairly simple recipe and something maybe a little bit different

Answer 1

German Chocolate Trifle Recipe

1 devil's food cake mix, made according to package directions, cooled and crumbled
1 regular size box instant chocolate pudding, made according to package directions
1(12oz) bowl Cool Whip, thawed
1 bag Heath Bits

Assemble ingredients in a trifle bowl in this order:

1/3 of the crumbled cake,
1/3 of the pudding
1/3 of the Cool Whip
1/3 of the Heath bits

Continue till all ingredients are used.

Refrigerate until ready to serve

Variation: Sprinkle each cake layer with 1T. of Kahlua.

I have a normal size trifle bowl, and it usually just takes two layers to fill it, so I put the rest in small serving size dishes.

This is one of those great recipes that looks and tastes like you spent hours when it is really very easy and quick.

Answer 2

MANGO TRIFLE

Ingredients:


Vanilla Essence
11/2 cup Thick Cream, beaten
1 kg Sponge Cake
4 remove Mangoes, peeled, cubed
Strawberries



How to make mango trifle:
Squeeze mango skin to extract leftover juice in 4-5 tblsp of water and also add vanilla essence.
Keep aside.
Cut sponge cake to your desired size slices and assemble in a dish.
Sprinkle vanilla water over the cake and keep aside for 15-20 minutes.
Cover the cake with mango pieces and pour out the cream over the top.
Decorate with strawberries and chill.

Answer 3

Summer berry trifle

Serving size: Serves 10 or more
Cooking time: Quick with advance preparation

Vanilla custard can be made a day ahead. Recipe can be made hours ahead. Store, covered in refrigerator. Not suitable to freeze or microwave.

INGREDIENTS

350g sponge cake
60ml (¼ cup) Grand Marnier
500g strawberries
1 tablespoon icing sugar mixture
400g blueberries
400g raspberries
50g (½ cup) walnuts, toasted, chopped
Vanilla custard
110g (½ cup) sugar
8 egg yolks
1 ½ tablespoons cornflour
1 ½ tablespoons water
500ml (2 cups) milk
1 teaspoon vanilla essence
60ml (¼ cup) cream

METHOD

Cut sponge into 2cm pieces, place in large dish (3 litre/12 cup capacity). Sprinkle with liqueur, stand 20 minutes. Blend or process half the strawberries and icing sugar until smooth, pour over sponge. Top with a layer of blueberries, raspberries and remaining strawberries. Pour over vanilla custard. Cover, refrigerate 1 hour. Serve summer berry trifle sprinkled with nuts.
Vanilla custard: Beat sugar and yolks in small bowl with electric mixer until thick and creamy, stir in blended cornflour and water. Heat milk and essence in pan, bring to boil, remove from heat, cool 2 minutes. Stir milk into egg mixture. Return mixture to pan, stir over low heat until custard boils and thickens; cool. Cover, refrigerate until cold; stir in cream.

Serves 10.

Answer 4

Constituents • blackberries • 2 (12) ounce applications whole strawberries • half cup sugar, or to style • half of Angel food cake, reduce into 1" cubes • 1 teaspoon Cream Sherry per glass (blackberry, or other liqueurs is also substituted, with just right results.) • 1 (8) ounce mild whipped topping • Ginger snaps, about (6) 2" cookies, beaten instructions Gently wash and drain berries. Set aside. Approach strawberries in meals processor or blender unless smooth, about 10 seconds. Strain, if favored, utilizing fine sieve to take away seeds. Stir in sugar. Put aside. Quilt backside of dessert glasses with about 1 half of Tablespoons strawberry puree. Add angel food cake cubes and fill to 1/2 full. Sprinkle with Cream Sherry. Drizzle three to 4 Tablespoons strawberry puree over cake. Fill the rest of glass with black berries, leaving room for topping. Prime with whipped topping. Sprinkle with ginger snaps

Answer 5

components • blackberries • 2 (12) ounce programs finished strawberries • a million/2 cup sugar, or to style • a million/2 Angel food cake, shrink right into a million" cubes • a million teaspoon Cream Sherry in step with glass (blackberry, or different liqueurs could be substituted, with stable effects.) • a million (8) ounce easy whipped topping • Ginger snaps, approximately (6) 2" cookies, overwhelmed guidelines gently wash and drain berries. set aside. technique strawberries in food processor or blender until soft, approximately 10 seconds. stress, if needed, utilising wonderful sieve to eliminate seeds. Stir in sugar. set aside. disguise backside of dessert glasses with a pair of million a million/2 Tablespoons strawberry puree. upload angel food cake cubes and fill to a million/2 finished. Sprinkle with Cream Sherry. Drizzle 3 to 4 Tablespoons strawberry puree over cake. Fill the remainder of glass with black berries, leaving room for topping. good with whipped topping. Sprinkle with ginger snaps

Answer 6

Here are a few recipes from trusted sources

Pumpkin Gingerbread
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29116,00.html?rsrc=search

Chocolate Cherry
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34700,00.html?rsrc=search

Blueberry Orange
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_26036,00.html?rsrc=search

Chocolate Toffee
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_12758,00.html?rsrc=search

Hope this helps.

Good Luck!

Answer 7

"JELL-O & Cool Whip Easy Strawberry Trifle" - 15 servings

Stir 1 1/2 cups boiling water into 1 (8-serving size) pkg. strawberry JELL-O gelatin in large bowl until completely dissolved. Stir in 1 1/2 cups cold water. Pour into 13x9" pan. Refrigerate 3 hours or until firm. Cut gelatin into cubes. Layer gelatin cubes, pound cake, 1/2 tub Cool Whip Whipped Topping and 2 cups sliced strawberries in large glass bowl. Top with remaining Cool Whip. Refrigerate 1 hour or until ready to serve.


"JELL-O & Cool Whip Easy Chocolate Trifle" - 16 servings

Pour 2 1/2 cups milk into large bowl. Add 2 (4-serving size) pkgs. JELL-O Instant Chocolate Pudding. Beat with wire whisk until well blended. Mix in 1 tub Cool Whip Whipped Topping, thawed. Layer brownie cubes, pudding and Cool Whip mixture, raspberries or strawberries and additional 1 tub Cool Whip in large glass bowl as desired. Refrigerate 1 hour or until ready to serve.


"Raspberry Cream Trifle" - 14 servings

1 (14 oz.) can sweetened condensed milk; chilled
1 cup cold water
1 tsp. almond extract
1 (3.4 oz.) pkg. instant vanilla pudding mix
2 cups heavy whipping cream; whipped
1 angel food cake (7"); cut into 1" cubes
2 tbsp. seedless raspberry jam
2 cups fresh raspberries
Chocolate curls and fresh mint

In a large mixing bowl, beat milk, water and extract until blended. Add pudding mix; whisk for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and chill until mixture is partially set; fold in whipped cream.
Place half the cake cubes in a 2-quart glass serving bowl; top with half the cream mixture. Carefully spread with jam. Sprinkle with 1 cup of the raspberries. Layer with remaining cake cubes, cream mixture and raspberries. Garnish with chocolate curls and mint.

Answer 8

try www.epicurious.com I love this site, you will find tons of recipes