Gluten Free Celebration Trifle Recipes

GLUTEN-FREE CELEBRATION TRIFLE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of (8- or 9-inch) square pan. Make and bake cake as directed on box using water, butter, vanilla and eggs. Run knife around sides of pan to loosen cake. Cool 1 hour. Cut cake into 1-inch pieces; set aside.
• Meanwhile, in heavy 2-quart heavy saucepan, stir together sugar and cornstarch; stir in milk. Cook and stir over medium heat until thickened and bubbly. In medium bowl, beat eggs with wire whisk just until blended. Gradually stir 1 cup hot milk mixture into egg mixture, whisking constantly, until combined. Pour milk and egg mixture back into saucepan. Return to medium heat. Cook, stirring constantly, 1 to 2 minutes longer, or until thick and bubbly. Remove from heat. Stir in butter and vanilla. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate at least 1 hour.
• In medium bowl, whip cream until stiff peaks form. Fold whipped cream into pudding mixture until combined.
• In large bowl or trifle bowl, place half of the cake pieces. Brush or sprinkle half the liqueur over cake. Spoon half the berries, half the mangos and half the coconut over cake. Spread half the pudding mixture over coconut. Repeat with remaining cake, liqueur, berries, mangos and coconut. Cover; refrigerate at least 1 hour before serving. Garnish with additional fruit and coconut, if desired. Refrigerate any remaining trifle.

DELICIOUS GLUTEN FREE TRIFLE

Steps:

• Mix the Jell-O Pudding in a large bowl following the directions.
• After the pudding is chilled, add a layer of the pudding (about a two inch depth for each layer).
• Next, add a layer of cookies, chopped in quarters or eighths.
• Add Kool Whip to the top of the cookies.
• Repeat steps 2-4.
• Decorate the top with seasonal candies or other decorations of your choice.
• Let sit in the refrigerator for one hour.
• ENJOY!

GLUTEN-FREE FUDGY BROWNIE TRIFLE

Steps:

• Heat oven to 350°F. Grease bottom only of 8-inch square pan with shortening or cooking spray. Make brownie mix as directed on box, using butter and eggs; stir in coffee granules. Spread in pan. Bake as directed on box. Cool completely, about 1 hour.
• Cut brownies into 1-inch squares. In bottom of 2-quart glass bowl, place half of the brownie squares. Pour 2 containers of the pudding over brownies in bowl. Top with half each of the whipped topping and toffee bits. Repeat with remaining brownies, pudding, whipped topping and toffee bits.
• Cover; refrigerate at least 4 hours before serving. Store covered in refrigerator.