Trifle recipe?

Question

Anyone have a great recipe for Trifle?

Answer 1

Raspberry Trifle
Layered dessert that should, in theory, feed a lot of people! I know it's not a typical cake, but I think it's better than that! And it really does feed a lot of people!

INGREDIENTS
1 1/2 cups heavy cream
1/4 cup white sugar

2 (8 ounce) packages cream cheese, softened
2 teaspoons lemon juice
1 1/2 teaspoons vanilla extract
1/2 cup white sugar

1 (10.75 ounce) package prepared pound cake
2 (10 ounce) packages frozen raspberries, thawed
2 tablespoons unsweetened cocoa powder, for dusting
DIRECTIONS
In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.

Answer 2

The Webster's New Universal Unabridged Dictionary defines 'trifle' as "a matter, affair, or circumstance of trivial importance or significance."

'Trifle' is from the Middle English word 'trufle' which comes from the Old French word 'trufe' (or trufle) which means something of little importance.

Trifles are traditionally made in a large deep bowl so you can see all the layers. Many trifle recipes exist and there are very definite opinions as to what should and should not be used in a trifle. There does seem to be a consensus that a layer of cake is on the bottom of the trifle, followed by spirits, fruit or jam, custard, whipped cream, and decorations. The disagreements begin when you discuss what type of cake, spirits (wine, sherry, or liqueur) , fruit (jam), custard, cream, and what decorations should be used. If you do not have a favorite trifle recipe than you have lots of choices as to how you want your trifle to look and taste.


go here http://www.joyofbaking.com/EnglishTrifle.html

Answer 3

* Exported from MasterCook

HEAVENLY STRAWBERRY TRIFLE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Angel food cake (store
-bought, homemade, mix,
-whatever)
1 Envelope whipped topping mix
2 oz To 6 oz cartons non-fat
-strawberry yogurt
1 pt Sliced strawberries
3 Kiwi fruit, sliced
1/4 c Toasted slivered almonds

Heavenly Strawberry Trifle

Cut cake vertically into halves. Freeze 1/2 of cake
for future use (such as dipping in hot chocolate fudge
sauce), tear other half into 3/4" pieces. Prepare
topping mix as directed on package using skim milk.
Layer half the cake pieces, yogurt, whipped topping,
strawberries, and kiwi in a 2 qt serving bowl. Repeat
layers and sprinkle with almonds. Garnish with whole
strawberries if desired. Refrigerate at least two
hours.

Serves 12 (little, tiny, miserly servings, not the
kind real people eat) Serves 6 real people

Answer 4

Strawberry Tiramisu Trifle

INGREDIENTS
1 quart fresh strawberries
1 1/4 cups cold milk
1 (3.4 ounce) package instant vanilla pudding mix
1 (8 ounce) package cream cheese, softened
4 tablespoons strong brewed coffee, room temperature, divided
2 cups whipped topping
1 (3 ounce) package ladyfingers, split
6 (1 ounce) squares bittersweet chocolate, grated
DIRECTIONS
Set aside three strawberries for garnish; slice the remaining strawberries. In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a large mixing bowl, beat cream cheese until smooth; gradually beat in 2 tablespoons coffee. Beat in pudding. Fold in whipped topping.
Brush remaining coffee over ladyfingers. Line the bottom of a 3-qt. trifle or glass serving bowl with half of the ladyfingers. Top with half of the sliced berries, grated chocolate and pudding mixture; repeat layers. Cut reserved berries in half; place on trifle. Cover and refrigerate for 4 hours or overnight.

Answer 5

Trifle:
I Prepared Angel Food Cake
2 Packages of Either Instant Vanilla or Instant White Chocolate pudding mix, prepared
Assorted Fresh Berries: (Blueberries, Strawberries, Raspberries, etc.)
1 Package Cool Whip

Begin by lining the bottom of a large bowl with a layer of angel food cake. Then, add a layer of pudding, followed by a layer of berries. Alternate layers, all the way to the top. Top with Cool Whip and more fresh berries. Garnish with a sprig of mint.

Answer 6

YES! I have two INCREDIBLE recipes! They aren't very difficult to make and they always turn out great!

Brownie Trifle
1 (19 7/8 ounce) package fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
2 eggs
1 tablespoon dry instant coffee (dry)
1 package chocolate flavor instant pudding and pie filling mix
2 cups milk
1 (6 ounce) package English toffee bits (reserving 2 tablespoons for garnish)
3 1/4 cups whipped cream

Prepare brownie mix as directed on package for 13 × 9-inch rectangular pan, using water, oil and eggs and stirring coffee into batter.
Bake and cool as directed.
Cut brownies into 1-inch squares.
Place half of the brownie squares in the bottom of a 3-quart glass bowl.
Prepare pudding mix as directed on package for pudding, Pour half of the pudding over brownies in bowl.
Top with half each of the toffee bits and whipped cream.
Repeat with remaining brownies, pudding, toffee bits and whipped cream.
Sprinkle with reserved toffee bits.
Cover and refrigerate at least 4 hours before serving.
Cover and refrigerate any remaining trifle (if you have any left, doubtful!!).


And another amazing one...Strawberry Trifle

2 (8 ounce) packages cream cheese
1 (12 ounce) container Cool Whip
1 1/2 cups confectioners' sugar
1 round prepared angel food cake (if you can't find a round one, you can use two of the loaf type)
3 pints strawberries
1 jar prepared strawberry glaze or strawberry sauce (usually found in the produce section of the grocery)

Slice and quarter strawberries, reserving a few for garnish.
Add sugar to taste.
Cover and refrigerate overnight.
Cream sugar and cream cheese.
Add Cool whip and beat until light and fluffy.
Drain about 3/4 of the liquid produced from soaking the berries; pour the glaze over and stir.
Slice cake into 2-inch pieces.
Fill a trifle dish or 9-inch deep glass bowl, with layers of the cake, strawberries and then the cream cheese mixture.
Garnish with reserved strawberries.
Refrigerate at least six hours before serving.

Answer 7

I take:

1 Sara Lee Pound Cake (frozen and thawed)
1 container whipping cream
1 tsp vanilla
1 box vanilla pudding, instant
1 1/2 cup milk
1/2 cup sour cream
1 or 2 bags of frozen strawberries or 2 boxes of fresh

Mix strawberries with a little sugar and set aside. Cut poundcake into 1/4 inch slices and line the bottom of a glass serving bowl with them. Sprinkle with liquor, such as Chambord or DeSarranto. Whip cream and add 1 tsp vanilla. Make pudding, but cut milk down to 1 1/2 cups. Add 1/2 cup sour cream to it. Let thicken and fold into cream. Take 1/3 of the strawberries and juice and place on top of poundcake slices. Top with 1/3 of the cream mixture, repeat with poundcake, strawberries and end with cream mixture. Top with chocolate shavings and whole strawberries.

Answer 8

Basic Trifle Recipe:

2¾ hours 45 min prep
10-12 servings

1 pre-made cake
2 instant pudding mix (I use Bird's custard mix)
2 (1 lb) bags frozen fruit or fresh fruit
1/3 cup sugar
1/2 cup whipped cream
additional fresh fruit (to garnish)
1/3 cup sherry wine or juice or water

1. Prepare pudding or custard according to directions and let cool.
2. Mix the fruit with the sherry.
3. Cut the cake into 1" chunks and place 1/2 of the chunks in the bottom of a trifle bowl.
4. Layer 1/2 of the fruit on top of the cake layer and top with 1/2 whipped cream.
5. Repeat layering.
6. Top with whipped cream and garnish with fresh fruit.
7. Chill well before serving.
8. Variations.
9. To make a low fat trifle, use angel food cake, fat-free pudding and low fat whipped cream.
10. Strawberry Shortcake Trifle- Yellow or Angel food cake, custard and strawberries.
11. Black Forest Trifle- Chocolate cake, raspberries and custard.
12. Tropical Trifle- Angel food cake, mixed pineapple, mangos, papayas, vanilla or lemon pudding. Sprinkle with shredded coconut.
13. Apples and cream Trifle- Spice Cake, Apple pie filling and custard.
14. Banana Creme Trifle- White or chocolate cake, Sliced Bananas, Custard.

Answer 9

Strawberry Lemon Trifle
Ingredients

1 ½ boxes (7 ounces each) chocolate fructose-sweetened
cookies, such as Fifty 50 Brownie fudge cookies, about 36
cookies divided
1 pint strawberries
2 packages (1 ounce each) fat free, sugar free instant
vanilla pudding mix
1 quart skim milk
1 ½ teaspoon grated lemon zest
½ cup fat free nondairy whipped topping, thawed optional

Method

Set aside 8 cookies; cut 12 in half crosswise.
Coarsely chop remaining cookies and set aside.
Set aside 1 strawberry with hull on.
Remove hulls from remaining strawberries;
slice into thirds and set aside.
Prepare pudding according to package directions using skim
milk, stir in zest and nutmeg.
Refrigerate 5 minutes. Sprinkle ½ cup chopped cookies over
bottom of 6-cup trifle dish; spread 1 ½ cups pudding over
cookies.
Press cut sides of some cookies halves and reserved
strawberry slices and against sides of bowl and around edge
of pudding; sprinkle ½ cup chopped cookies over pudding.
Repeat layering and pressing with more pudding, cookie
halves, strawberries and chopped cookies.
Top with remaining pudding.
Halve reserved cookies; arrange over top of trifle.
If desired, transfer topping to pastry bag fitted with star
tip; pipe or mound topping over cookies.
Top with reserved strawberry.

Yields: 10 servings


Black Forest Trifle
Servings: 8

4 1/2 c Milk
3 oz Unsweetened chocolate
1/3 c Cornstarch
1/2 c Sugar
1/4 ts Salt
2 ts Vanilla extract
2 c Cookie crumbs*
1 ea Can cherry pie filling**

* Make cookie crumbs from vanilla wafers, shortbread, or chocolate
chip cookies.
** This should be a 20 oz can - reduced-calorie if available.

1. Put 4 cups of the milk into a large, heavy saucepan.
Add unsweetened chocolate (3 - 1 oz pieces).
Heat over moderate heat, watching carefully, until bubbles form on
milk around edges of pan - milk is then scalded. Remove from heat
and set aside.
2. Put cornstarch, sugar, salt and remaining 1/2 cup milk into a small
bowl. Use a whisk to stir mixture until all dry ingredients are
moistened and no lumps remain. Be sure mixture is well stirred
just before adding to hot milk.
3. Using a wire shisk, stir hot milk mixture in saucepan while gradually
adding cornstarch-milk mixture. Return saucepan to heat and cook
over moderately high heat, stirring constantly, until mixture begins
to boil. Boil 1 minute, stirring constantly.
4. Remove from heat and stir in vanilla. Spoon 1/3 of pudding into a
2 quart souffle dish or glass bowl. Top with 1/3 of cookie crumbs.
5. Set aside 1/2 cup cherry-pie filling.
6. Gently spoon half of remaining pie filling onto crumbs in bowl.
repeat layering with another third of chocolate pudding, crumbs,
the remaining pie filling and the remaining chocolate pudding.
7. Spoon remaining cookie crumbs around chocolate pudding to form a
border. Fill center with reserved 1/2 cup pie filling.
8. Refrigerate, covered, until pudding is well chilled. (5-6 hours)


Strawberry Triffle
* 1 box fresh strawberries
* 1 small container of frozen strawberries in syrup, thawed
* 1 pack of instant pudding mix, either butterscotch or vanilla flavour (I used No Name)
* 1 medium container of frozen whipped topping, thawed but not too softened (I used No Name)
* 2 cups of icing sugar
* a dash of salt
* 1 cup salted margarine
* 12 - 1 tsp Vanilla extract (I used Delecta, arakowy)
* 4 eggs
* 3 cups flour
* 1 tsp baking powder
* 1 cup milk
- Make the cake first; cream sugar and butter then add eggs. Mix in flour, baking powder, salt and then add remaining ingredients.

- Pour into a ring or bundt pan which has been greased and floured. Bake in a 325 degree oven for 1 1/2 hours.

- Place cake on the rack and wait until cool

- Meanwhile make the pudding according to the directions on the box and refrigerate until firm.

- Slices the cake and put on the very bottom of a serving bowl, triffle glass/bowl, or any dish you prefer as long as it neat and pretty, as myself I used my husband' beer glass as I made this on Valentine's occasion yesterday. Layer the cake with thawed strawberry with its syrup. Then followed with the pudding, layer again with the cake, and the strawberry and pudding and refrigerate again.

- Just before serving, add some whipped cream on top and garnish with slices of strawberries