CHOCOLATE AND FRUIT TRIFLE
This refreshing dessert layered with devil's food cake, a creamy pudding mixture, red berries and green kiwi is perfect for the holidays. I like making it in a clear glass trifle bowl to show off its festive colors. -Angie Dierikx, State Center, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 419 calories, Fat 22g fat (10g saturated fat), Cholesterol 77mg cholesterol, Sodium 362mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 2g fiber), Protein 6g protein.
FRUITCAKE TRIFLE
The scrumptious, satiny custard is layered between apricot and date studded cake to create a divine seasonal trifle.-
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Place cake cubes in a large bowl. Drizzle with brandy; toss to coat., In a small saucepan, combine the sugar, flour and salt. Gradually stir in cream until blended. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir a small amount of hot mixture into egg yolks. Return all to pan; bring to a gentle boil, stirring constantly. Remove from the heat. Stir in butter, vanilla and cinnamon. Cool completely., In a small bowl, combine the preserves and pecans; set aside. For whipped cream, in a large bowl, beat cream until soft peaks form. Add confectioners' sugar and vanilla; beat until stiff peaks form., In a 4-qt. trifle bowl or glass serving bowl, layer a third of the cake cubes, custard, pecan mixture and whipped cream. Repeat twice. Garnish with additional pecans. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts :
FRUITY ANGEL FOOD CAKE TRIFLE
From Quick Cooking 2003 Measure the trifle bowl to the cake and if the diameter of the cake is larger than the bowl, trim it to fit or you can cut the cake into cubes. Very pretty presentation. Allow 3 hours to chill before serving.
Provided by HokiesMom
Categories Dessert
Time 3h20m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes; set aside.
- Split cake horizontally into thirds.
- Place one layer in a 5 quart trifle or serving bowl that is 9 inches in diameter (see note in heading about measuring).
- Top with a third of the pudding, third of the whipped topping and a third of the fruit.
- Repeat layers two times.
- Cover and chill for at least 3 hours before serving.
FRUITY CHOCOLATE CAKE TRIFLE
Delicious trifle with layers of fresh fruit, pudding, whipped cream, and cake. This desert is quite pretty when served in a clear glass trifle bowl. I like to make it with chocolate cake, vanilla pudding, strawberries, kiwis, and blackberries, but you can use any kind of fruit, cake, and pudding combination you'd like.
Provided by sarahsmiles
Categories Dessert
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Prepare and cook cake mix according to package directions.
- Cool completely on wire rack.
- After cake has cooled, crumble enough cake to measure 8 cups, then set aside (You will only be using 8 cups of cake for recipe).
- In large bowl, whisk the milk, water and pudding mix for two minutes.
- Let stand for two minutes, or until soft-set.
- Fold the whipped cream into the pudding mixture.
- Spread 2-1/2 cups pudding & whipped cream mixture in bottom of a 4-qt. glass trifle bowl.
- Cover mixture with half of the crumbled cake, then sprinkle cake with one tablespoon orange juice.
- Place half of fruit on top of the cake.
- Repeat pudding and cake layers, then sprinkle top layer of cake with remaining orange juice.
- Top with remaining pudding mixture.
- Spoon remaining fruit around edge of trifle bowl.
- Cover and refrigerate until ready to serve, then enjoy!
Nutrition Facts : Calories 556.5, Fat 31.8, SaturatedFat 13.6, Cholesterol 112.1, Sodium 552.4, Carbohydrate 64.5, Fiber 3.1, Sugar 45.9, Protein 8.2
EASY CHOCOLATE TRIFLE
Fall in love with our Easy Chocolate Trifle recipe! With layers of rich chocolate and fluffy cream, this trifle recipe looks gorgeous and tastes great.
Provided by My Food and Family
Categories Dairy
Time 1h35m
Yield 18 servings, 2/3 cup each
Number Of Ingredients 5
Steps:
- Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool completely.
- Beat pudding mixes and milk in medium bowl with whisk 2 min.
- Cut cake into 1/2-inch cubes. Layer half each of the cake, pudding, COOL WHIP and chopped chocolate in trifle bowl. Repeat layers.
Nutrition Facts : Calories 340, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 0.5596 g, Sugar 0 g, Protein 5 g
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