Fruit Cocktail Trifle Recipes

EASY ENGLISH TRIFLE

Steps:

• In a large glass bowl, combine the gelatin and 2 cups boiling water. Mix until dissolved.
• Mix together the wine, reserved fruit cocktail syrup and enough cold water to equal 1 3/4 cups. Add to gelatin and mix well.
• Add cubed cake and fruit to mixture; stir and refrigerate 4 to 5 hours.
• Prepare custard according to packaging to equal 2 cups. Pour over gelatin mixture and refrigerate. Top with whipped topping before serving.

FRUIT "COCKTAIL"

Steps:

• Drain the fruit cocktail and reserve the syrup. Put the fruit into a bowl, pour the whiskey over and refrigerate for at least 1 hour, or overnight. In a pitcher, combine the reserved syrup with the nectars and refrigerate.
• Combine the fruit and whiskey mixture with the nectars mixture. Pour into glasses filled with ice and serve.

PUNCH BOWL TRIFLE

Steps:

• Drain pineapple, reserving juice, set the pineapple aside.
• Prepare cake in a greased 13 x 9 pan. Cool.
• Meanwhile, prepare pudding according to package directions.
• Cut the cake into 1 inch cubes, place half in a 6 quart punch bowl.
• Top with half the pudding, pie filling, pineapple, bananas, fruit cocktail, oranges, whipped tipping and coconut.
• Repeat layers. Cover and chill for 6 hours or overnight.

FRUIT COCKTAIL TRIFLE

Steps:

• Beat 2 pkg pudding with milk until thickened, stir in cool whip.
• Layer pound cake,fruit cocktail,pudding mixture, grated white chocolate in a glass bowl, repeat layers.
• Let chill.

RIVIERA TRIFLE

Steps:

• In a medium bowl whisk together the pudding mix, cold milk, reserved fruit medley juice and rum extract. Whisk for 2 minute until the pudding thickens; set aside.
• Meanwhile, break up macaroons and place in a shallow bowl. Pour berry liqueur over the top and let macaroons soak for 2 to 3 minutes.
• In 4 wine glasses, layer the macaroons, pudding and drained fruit.

CLASSIC TRIFLE WITH BERRIES OR CITRUS

Steps:

• Make the custard: In a large bowl, combine sugar, cornstarch and salt. Add egg yolks and whisk until smooth.
• In a medium saucepan, heat cream, milk and any of the optional flavorings over medium heat until simmering.
• Slowly whisk 1/2 cup hot cream mixture into yolk mixture until well mixed. Whisking egg mixture constantly, slowly pour in remaining cream. Pour the egg mixture back into the saucepan and place it over medium-low heat.
• Cook custard, stirring continuously especially around the bottom and edges of the pot, until the custard has thickened enough to mound on the spoon, 5 to 10 minutes. Don't let it come to a boil, but a few simmering bubbles is fine. If it starts to curdle at any point, remove pot from the heat and whisk it intensely. It should smooth out.
• Once the custard is thick, scrape it into bowl, whisk in vanilla, and press a piece of plastic wrap directly onto its surface. Let the custard cool for at least 30 minutes. At this point, custard can be chilled for up to 3 days, or used to assemble the trifle. Pluck out cinnamon stick or cardamom pods, if using, just before assembling trifle.
• Prepare the fruit: If using berries, put them in a bowl, sprinkle with sugar to taste, and use a fork to mash them. If using oranges, supreme them: Cut the tops and bottoms off each one, squeezing the juice from the severed pieces into a bowl. Using a paring knife, cut the peel and all the white pith off the fruit. Working over the bowl to catch the juices, slice the segments away from the membrane, letting fruit fall into the bowl. It's OK if the segments fall apart; you're going to break them up anyway. When all the segments are cut out of the membranes, squeeze the membranes over the bowl to release as much of the juice as possible. Sprinkle oranges with sugar, to taste, and, using your hands, break the segments up into pieces. You want a pulpy, juicy mix in the bowl. There should be a lot of liquid. Let oranges or the berries macerate for 20 minutes.
• To assemble the trifle, spread the ladyfingers on one side with a thick layer of jam or marmalade. Put the ladyfingers, jam-side down, in the bottom of a medium (6- to 8-cup) trifle dish or any other serving bowl or dish (or use individual dishes, cups or glasses). You want to cover the bottom completely and, if you are using a bowl, go a little bit up the sides; break up the ladyfingers if needed to make them fit.
• Sprinkle sherry (or whatever liquid you are using) over the ladyfingers, making sure they are well moistened. Be generous: You don't want any dry bits.
• Spoon fruit and all their juices over ladyfingers. Top with custard. If you like a higher cake-to-custard ratio, you can break up a few more ladyfingers and scatter them on top of the custard, then drizzle with more sherry. Press a piece of plastic wrap directly onto the surface and refrigerate for at least 3 hours or up to 24 hours.
• When ready to serve, using an electric mixer or a whisk, beat the cream and confectioners' sugar until fluffy; it should hold a light peak. Spoon whipped cream on top of trifle and garnish as you like. Serve immediately. (Leftovers will keep covered in the refrigerator for 2 or 3 days.)

CHOCOLATE AND FRUIT TRIFLE

Steps:

• Prepare cake batter according to package directions; pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Crumble enough cake to measure 8 cups; set aside. (Save remaining cake for another use.) , In a large bowl, whisk the milk, water and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in the whipped cream. , To assemble, spread 2-1/2 cups pudding mixture in a 4-qt. glass bowl. Top with half the crumbled cake; sprinkle with 1 tablespoon orange juice. Arrange half the berries and kiwi over cake. , Repeat pudding and cake layers; sprinkle with remaining orange juice. Top with remaining pudding mixture. Spoon remaining fruit around edge of bowl. Cover and refrigerate until serving.