How to make trifle pudding?

Answer 1

TRIFLE PUDDING
1 (3 ounce) package non-instant vanilla pudding mix
2 cups half-and-half cream
2 tablespoons dark rum
3 tablespoons white sugar
2 cups heavy whipping cream
2 (18.25 ounce) packages angel food cake mix, prepared in a 10 inch round cake pan
1/4 cup brandy
1/4 cup dry sherry
38 large strawberries
2 tablespoons raspberry preserves
DIRECTIONS
Combine pudding mix with half and half. Cook on low heat 12 to 15 minutes, or until mixture comes to a boil and partially thickens. Stir well occasionally. Turn off heat and allow to cool slightly. Mix in rum. Chill pudding thoroughly. Whip 1 1/4 cups cream and 1 tablespoon sugar until stiff. Fold into chilled pudding mixture.
Using a brush, coat a deep, 10" diameter bowl, with raspberry preserves up to within 1 inch of top.
Slice both sponge cakes horizontally into halves. Skim crust off top of both layers. Place top slice, crust side up in bottom of preserves-coated bowl, curving outer edge of layer upward. Combine brandy and sherry, and sprinkle a fourth of the mixture (approximately 2 tablespoons) over the cake slice. Spread 1/3 of the chilled pudding mixture over the surface of the cake slice. Repeat procedure 2 additional times.
Finish by arranging 15 to 18 strawberries on the top of the third layer of pudding and cover with fourth cake layer, crust side down. Sprinkle with remaining brandy-sherry mixture
Whip the remaining 1 cup cream and 2 tablespoons sugar until stiff. Make mounds of whipped cream around the edge of the bowl and across the diameter with a spoon. Top each mound with a strawberry. Refrigerate at least 2 hours before serving.

Answer 2

"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 to 16 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 of the cake cubes in a 2-quart glass serving bowl; top with half of 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.


"Six-Fruit Trifle" - 12 to 14 servings

1 (9 oz.) pkg. yellow cake mix
1 (20 oz.) can pineapple tidbits; drained
2 medium firm bananas; sliced
2 medium peaches or nectarines; peeled and sliced
2 cups sliced fresh strawberries; divided
2 cups cold milk
1 (3.4 oz.) pkg. instant vanilla pudding mix
1 cup heavy whipping cream
1 tbsp. sugar
1/2 cup fresh blueberries
2 kiwifruit; peeled and sliced

Prepare and bake cake mix according to package directions, using a 9" round baking pan. Cool; cut into 1" cubes. In a bowl, combine the pineapple, bananas, peaches and 1/2 cup of the strawberries. In another bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set. In a mixing bowl, beat cream until soft peaks form. Add sugar; beat until stiff peaks form.
In a 3-quart trifle bowl, layer half of the cake cubes, fruit mixture, pudding and whipped cream. Repeat layers. Top with blueberries, kiwi and remaining strawberries. Cover and refrigerate for 4 hours or overnight.

Answer 3

how about this
http://www.fabfood.com/recipes/dessert/cakes/trifle.html