Pillsbury English Orange Trifle Recipes

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ORANGE BLOSSOM TRIFLE



Orange Blossom Trifle image

This is a variation on a pie recipe that evolved from trial and error. This tastes like an Orange Smoothie over angel food cake!

Provided by CHEFBETHPHX

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 5h25m

Yield 12

Number Of Ingredients 7

¼ cup orange juice
3 eggs, lightly beaten
½ cup white sugar
¼ cup cold butter, cubed
1 cup whipping cream, whipped to soft peaks
1 (10 inch) angel food cake, cut in cubes
2 (15 ounce) cans Mandarin oranges, drained and patted dry

Steps:

  • Stir together orange juice, eggs, and sugar in a small saucepan. Place over low heat, and stir constantly until the sugar has dissolved, and the mixture is very thick. Once thick, strain mixture into a large bowl, and stir in butter cubes until melted. Cover and refrigerate until cold, about 2 hours.
  • Fold whipped cream into cold egg mixture until smooth. Recover and refrigerate for 3 hours.
  • To assemble, place half of the cubed angel food cake into the bottom of a trifle bowl. Spoon on half of the whipped cream mixture, and sprinkle with half of the Mandarin oranges. Create a second layer with the remaining angel food cake, whipped cream mixture, and Mandarin oranges. Refrigerate until ready to serve.

Nutrition Facts : Calories 252.9 calories, Carbohydrate 32.4 g, Cholesterol 83.8 mg, Fat 12.7 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 7.4 g, Sodium 265.5 mg, Sugar 15.1 g

CRANBERRY-ORANGE TRIFLE



Cranberry-Orange Trifle image

I make this showstopper for many occasions, slightly changing-or adding-ingredients. I sometimes add toasted coconut between the layers. -Raymonde Bourgeois, Swastika, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 17

2 packages (12 ounces each) fresh or frozen cranberries
1-1/2 cups water
1-1/3 cups sugar
2 teaspoons minced fresh gingerroot
4 teaspoons grated orange zest
CUSTARD:
1 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
3 cups 2% milk
6 large egg yolks
2 teaspoons vanilla extract
TRIFLE:
1 loaf (16 ounces) frozen pound cake, thawed and cut into 1-inch cubes
1/4 cup orange liqueur
1/2 cup slivered almonds, toasted
Sweetened whipped cream and orange sections

Steps:

  • In a large saucepan, combine the first 5 ingredients; bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, until berries pop and mixture is thickened, about 15 minutes. Remove from the heat; cool completely., For custard, in a large saucepan, mix the sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat. , In a small bowl, whisk a small amount of hot milk mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir for 2 minutes. Immediately transfer to a clean bowl; stir in vanilla. Cool for 30 minutes. Press waxed paper onto surface of filling; refrigerate until cold, about 1 hour., To assemble, place half of the cake on the bottom of a 4-qt. trifle bowl or glass bowl; drizzle with 2 tablespoons orange liqueur. Layer with half of the cranberry mixture, 1/4 cup almonds and half of the custard. Repeat layers. Refrigerate, covered, until serving. Top with whipped cream and orange sections.

Nutrition Facts : Calories 327 calories, Fat 10g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 145mg sodium, Carbohydrate 53g carbohydrate (42g sugars, Fiber 2g fiber), Protein 5g protein.

STRAWBERRY ORANGE TRIFLE



Strawberry Orange Trifle image

An English inspired dessert from Pillsbury. Pares oranges and strawberries...yummm! Posted for 'Zaar World Tour II.

Provided by Charmie777

Categories     Dessert

Time 45m

Yield 16 serving(s)

Number Of Ingredients 7

4 3/4 ounces vanilla pudding mix
3 cups milk
1 tablespoon orange zest
8 cups angel food cake, cubes (about 13 oz cake)
3 tablespoons orange juice concentrate
1 (21 ounce) can strawberry pie filling
1 (11 ounce) can mandarin orange segments, drained

Steps:

  • Prepare mudding as directed on package using 3 cups milk.
  • Remove from heat; stir in orange peel.
  • Cover surface of pudding with waxed paper or plastic wrap and cool 15 minutes.
  • Line bottom of trifle dish or glass bowl with 1/3 of the cake cubes;.
  • Drizzle with 1 tablespoon of the orange juice concentrate.
  • Spoon 1/3 of pudding over top.
  • Spoon 1/3 of strawberry filling over pudding.
  • Top with 1/3 of orange segments.
  • Repeat layers 2 more times.
  • Cover and refrigerate 3 hours or overnight.
  • Store in refrigerator.

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