Caramel Cream Trifle Recipes

CARAMEL CREAM BROWNIE TRIFLE

Steps:

• Heat oven to 350°F. Bake brownie mix as directed on box, using water, oil and eggs, in 13x9-inch pan. Cool completely, about 1 hour.
• Make pudding mix as directed on box for pudding, using milk; refrigerate. Cut brownies into 1-inch pieces. Thoroughly stir caramel topping into whipped topping.
• In 3-quart glass bowl, layer half each of the brownies, pudding, walnuts and whipped topping mixture; repeat.
• Cover and refrigerate at least 2 hours before serving but no longer than 24 hours. Store covered in refrigerator.

CARAMEL-CREAM TRIFLE

Steps:

• In a large clear glass dessert bowl, spread one-third of the angel food cake cubes on the bottom.
• In another large bowl, beat the heavy cream until stiff peaks form.
• Fold in caramel topping.
• Spoon half of caramel cream over cake cubes in bowl.
• Sprinkle half of chopped candy bars over caramel cream.
• Scatter another third of cake cubes over cream and candy layer.
• Spoon pudding evenly over cake layer.
• Scatter remaining cake cubes over pudding; top with remaining caramel cream and chopped candy bars.
• Cover trifle with plastic wrap; refrigerate for at least 1 to 2 hours or overnight.

EASY CARAMEL-CREAM TRIFLE

Steps:

• In a trifle or glass bowl spread about 1/3 of the cake cubes over bottom.
• In a large bowl beat the whipping cream until stiff peaks form.
• Fold in the caramel topping.
• Spoon HALF of the caramel whipping cream mixture over the cake cubes in the bowl(it does not have to cover all the cake cubes totally).
• Sprinkle half of the chopped candy bars over the whipped cream.
• Scatter another third of the cake cubes over the cream and chocolate bar layer.
• Spoon the prepared chocolate pudding over the cake cubes.
• Scatter the remaining cake cubes over the pudding.
• Top with remaining caramel cream and chopped candy bars.
• Cover with plastic and chill for a minimum of 2 hours or up to 24 hours.

CARAMEL BANANA BREAD TRIFLE

Steps:

• Make the pudding according to package instructions. Stir in 3 tablespoons of the whiskey.
• Whip the heavy cream to soft peaks, adding the powdered sugar a little at a time. Stir in the vanilla. Whisk the mascarpone to make it light and fluffy. Fold it into the whipped cream. Fold in the remaining 1 tablespoon whiskey.
• In a trifle dish or punch bowl, place a single layer of banana bread cubes and zucchini bread cubes into the bottom of the bowl. Drizzle over some of the whiskey to moisten the bread. Spread half the pie squares over the top. Evenly spread half the pudding on top, and then a layer of half the whipped cream. Top with half the caramel sauce. Repeat with the remaining ingredients, topping the whole thing with the chopped pecans. Cover and refrigerate for at least an hour before serving.

MINI CARAMEL TRIFLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cake mix, milk, eggs, and 4 tablespoons butter in a large bowl. Beat with an electric mixer on medium speed for about 2 minutes. Pour batter into a muffin tin.
• Bake in the preheated oven until tops are golden brown, about 15 minutes.
• While cakes are baking, combine remaining butter and brown sugar in a microwave-safe bowl. Heat until melted, about 30 seconds. Stir well and add 3 1/2 tablespoons heavy cream.
• Crumble 6 hot cakes into a bowl. Cover cake crumbs with brown sugar mixture and stir to coat. Place in the freezer until cool, about 10 minutes.
• Meanwhile, whip remaining cream with an electric mixer until soft peaks form.
• Layer cake mixture, whipped cream, chocolate chips, and caramel in 4 glasses until all are used up. Refrigerate until ready to serve.

CARAMEL APPLE TRIFLE

Steps:

• In a large skillet, melt butter over medium heat. Stir in the apples, walnuts, brown sugar and 1/2 teaspoon apple pie spice. Cook and stir for 8-10 minutes or until apples are tender. , In a large bowl, beat cream cheese until smooth. Beat in 1/2 cup caramel topping and remaining apple pie spice. Fold in 2 cups whipped topping. , In a 3-1/2-qt. trifle bowl or glass serving bowl, layer a third of the cake cubes, cream cheese mixture and apple mixture. Repeat layers twice. Garnish with remaining whipped topping and drizzle with remaining caramel topping. Sprinkle with additional apple pie spice if desired. Cover and refrigerate for at least 1 hour before serving.

CHOCOLATE CARAMEL BROWNIE TRIFLE RECIPE

Steps:

• Prepare brownies according to package or recipe directions. Once the brownies are baked and cooled, cut up into small, bite-sized pieces.
• Prepare chocolate pudding according to directions.
• Crush the Heath candy bars into small, bite-sized pieces.
• Spoon about a third of your pudding into a trifle dish.
• Add a layer of brownie pieces.
• Sprinkle on some of the crushed Heath.
• Drizzle on some caramel sauce.
• Top with about half of the cool whip.
• Repeat all layers.
• Keep in the refrigerator until ready to serve.

CARAMEL CREAM FROSTING

Steps:

• Place 2 tablespoons sugar in a saucepan. Cook over medium heat until sugar is dissolved and becomes golden brown in color. Set aside.
• Combine remaining 1 cup sugar, butter, and cream in a medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Stir in caramelized sugar, and return to a boil. Cook for 2 minutes, stirring constantly. Remove from heat. Beat until frosting has a good spreading consistency.

CARAMEL CHOCOLATE TRIFLE

Steps:

• 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.

PEAR AND CARAMEL TRIFLES

Steps:

• Make pears:
• Scrape seeds from vanilla bean into large saucepan; add bean. Add 6 cups water, sugar and lemon peel. Stir over medium heat until mixture comes to simmer. Add pears; simmer until tender, about 15 minutes. Cool pears in syrup.
• Make caramel:
• Stir 1 cup sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until sugar turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 10 minutes. Remove from heat. Add 1 cup warm cream (mixture will bubble up). Return to very low heat; stir until smooth. Chill sauce uncovered until cold, about 1 hour.
• Beat chilled cream, powdered sugar and vanilla in large bowl until firm peaks form. Fold 1/2 cup cold caramel sauce into cream; cover and chill remaining sauce.
• Drain pears and cut crosswise into 1/2-inch-thick slices. Press 1 piece of cake into each of six 12- to 14-ounce goblets. Top each with 5 pear slices, 2 teaspoons reserved caramel sauce and 1/4 cup caramel cream. Repeat layering with cake, pears, caramel sauce and caramel cream. (Can be made 1 day ahead. Cover and chill.)
• Drizzle remaining caramel sauce over trifles. Sprinkle with nuts and serve.