Easy Peasy Waffle Trifle Recipes

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SUMMER BERRY WAFFLE TRIFLE



Summer Berry Waffle Trifle image

Homemade waffles are layered with whipped cream-cream cheese filling and fresh fruit for a summer trifle that is downright irresistible.

Provided by Heather Baird

Categories     Dessert

Time 1h15m

Yield 10

Number Of Ingredients 13

2 cups Original Bisquick™ mix
1 1/3 cups milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1 egg
1 pint (2 cups) whipping cream, chilled
1 package (8 oz) cream cheese, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla
1 pint (2 cups) fresh strawberries, sliced
1/2 pint (1 cup) fresh blackberries
1/2 pint (1 cup) fresh raspberries
Powdered sugar for dusting

Steps:

  • Heat waffle maker; grease with vegetable oil. In large bowl, stir together all Waffles ingredients until well blended. To make each waffle, pour amount of batter recommended by waffle maker manufacturer into hot waffle maker; close lid. Bake about 5 minutes or until steaming stops. Carefully remove waffle to plate; set aside to cool.
  • When cool, cut 1 quarter from 1 waffle with large chef's knife; reserve for garnish. Cut remaining waffles into pieces.
  • In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
  • In large bowl, beat cream cheese and 1 1/2 cups powdered sugar with electric mixer on high speed. Add 1 teaspoon vanilla; beat until well blended. Using rubber spatula, fold whipped cream into cream cheese mixture.
  • In bottom of 3 1/2-quart glass trifle bowl, arrange waffle pieces. Top waffle pieces with half of the Filling. Reserve 4 to 6 berries for garnish; pile remaining berries on top of Filling.
  • Pour remaining Filling in center of berries. Top with reserved waffle quarter and berries. Dust with powdered sugar. Refrigerate until serving time. Store in refrigerator.

Nutrition Facts : ServingSize 1 Serving

WAFFLE-AND-STRAWBERRY TRIFLE



Waffle-and-Strawberry Trifle image

Here, save time with frozen waffles, but make your own creamy pudding. The rich flavor and silky texture are worth the extra effort.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 45m

Number Of Ingredients 10

1/3 cup plus 3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon fine salt
1 1/2 cups whole milk
2 cups heavy cream
2 large egg yolks
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
2 pounds strawberries, hulled and cut into 1/4-inch slices
8 ounces frozen Belgian waffles, toasted and cut into 1 1/2-inch pieces

Steps:

  • Place a fine-mesh sieve over a medium heatproof bowl. In a medium saucepan, whisk together 1/3 cup sugar, cornstarch, salt, milk, 1/2 cup cream, and egg yolks. Cook over medium-high, whisking constantly, until thickened and bubbling, 6 minutes. Reduce heat to medium-low and cook, whisking, 1 minute. Pour through sieve into bowl. Stir in butter and vanilla until combined. Press plastic wrap against surface of pudding to prevent a skin from forming and refrigerate 3 hours (or up to 3 days).
  • Toss strawberries with 1/2 cup sugar; let sit until fruit has released some juice, 20 minutes. Using an electric mixer, beat 1 1/2 cups cream and 1/4 cup sugar on medium-high until stiff peaks form, about 2 minutes.
  • In a large bowl or trifle dish, layer half the waffles, strawberries, pudding, and whipped cream; repeat. Cover trifle with plastic wrap and refrigerate at least 2 hours (or up to 1 day).

Nutrition Facts : Calories 404 g, Fat 24 g, Fiber 2 g, Protein 5 g, SaturatedFat 14 g

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