Joys Prizewinning Trifle Recipes

JOY'S PRIZEWINNING TRIFLE RECIPE - (4/5)

Joy's Prizewinning Trifle Recipe - (4/5) image

Provided by CorbettCook

Number Of Ingredients 9

Ingredients

1 (12 ounce) container frozen whipped topping, thawed
1 (8 ounce) container sour cream
1 (9 inch) angel food cake
1 (3.4 ounce) package instant vanilla pudding mix
3 kiwis, peeled and sliced
1 pint fresh strawberries, sliced
3 bananas, peeled and sliced
1 (15 ounce) can crushed pineapple, drained
1 sprig fresh mint

Steps:

In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping. Cut the cake into thirds, horizontally. Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices. Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used. Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint. Refrigerate until serving. PREP TIME 30 Min READY IN 30 Min

JOY'S PRIZEWINNING TRIFLE

Joy's Prizewinning Trifle image

A fantastic recipe for making any occasion special...beautiful to look at and even better to eat. You will get raves. Use any flavor of pudding you like.

Provided by Joy

Categories World Cuisine Recipes European UK and Ireland English

Time 30m

Yield 15

Number Of Ingredients 9

Ingredients

1 (12 ounce) container frozen whipped topping, thawed
1 (8 ounce) container sour cream
1 (9 inch) angel food cake
1 (3.4 ounce) package instant vanilla pudding mix
3 kiwis, peeled and sliced
1 pint fresh strawberries, sliced
3 bananas, peeled and sliced
1 (15 ounce) can crushed pineapple, drained
1 sprig fresh mint

Steps:

In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping.
Cut the cake into thirds, horizontally.
Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices. Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used.
Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint. Refrigerate until serving.

Nutrition Facts : Calories 230.9 calories, Carbohydrate 38.4 g, Cholesterol 6.7 mg, Fat 7.4 g, Fiber 2.1 g, Protein 2.5 g, SaturatedFat 5.8 g, Sodium 270.3 mg, Sugar 16.7 g

MASON JAR SALTED CARAMEL BROWNIE TRIFLES RECIPE - (4.6/5)

Mason Jar Salted Caramel Brownie Trifles Recipe - (4.6/5) image

Provided by á-46561

Number Of Ingredients 8

Ingredients

1 box fudge brownie mix (13-inch x 9-inch pan size), plus ingredients called for on the box
1/4 cup coffee, room temperature
1 jar caramel sauce (ice cream topping)
Coarse sea salt
6 individual snack cups chocolate pudding (found in refrigerated aisle)
1 (8-ounce) carton frozen whipped topping, thawed
3 Heath chocolate toffee bars (1.4 ounces each), crushed
8 jelly-size mason jars

Steps:

Prepare brownie batter according to package directions, substituting the coffee for the water called for on the box. Bake in greased pan at 350°F for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (be careful not to over bake). Cool on a wire rack. Cut into 3/4-inch pieces. Once brownies are cooled and cut, you can begin to prepare your trifles. In the bottom of each of 8 mason jars, place a few pieces of brownie. You can break the brownie in order to get it to fit into the bottom of the jar. Drizzle caramel sauce over the brownies and sprinkle with a very small pinch of sea salt. Add a layer of chocolate pudding, a layer of whipped topping, and a sprinkling of crushed Heath bar to each trifle. Repeat layers to fill jars, finishing with whipped topping. Drizzle the top of each trifle with a small amount of caramel sauce and a sprinkling of crushed Heath bar. Refrigerate until ready to serve.

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