Punch Bowl Trifle Recipes

CHOCOLATE STRAWBERRY PUNCH BOWL TRIFLE

Chocolate Strawberry Punch Bowl Trifle image

I threw this dessert together when I needed something quick to take to my in-laws'. Because it's beautiful, everyone thinks it requires a lot of effort. It's easy. And the recipe makes a lot, making this perfect for potlucks and large gatherings. -Kristi Judkins, Morrison, Tennessee

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 28 servings.

Number Of Ingredients 6

Ingredients

1 package chocolate cake mix (regular size)
1 quart fresh whole strawberries, sliced
1 carton (13-1/2 ounces) strawberry glaze
2 cartons (12 ounces each) frozen whipped topping, thawed, divided
1 cup chocolate frosting
Shaved chocolate, optional

Steps:

Prepare and bake cake according to package directions, using a 13x9-in. baking pan. Cool completely on a wire rack., Cut cake into 1-in. cubes. Place half of the cubes in a 6-qt. glass punch bowl. Top with half of the sliced strawberries; drizzle with half of the strawberry glaze. Spread with 3-1/2 cups whipped topping. , In a microwave-safe bowl, heat frosting on high for 20-30 seconds or until pourable, stirring often; cool slightly. Drizzle half over the whipped topping. Repeat layers of cake, berries, glaze and whipped topping. If desired, drizzle with remaining frosting and sprinkle with shaved chocolate.

Nutrition Facts :

PUNCH BOWL TRIFLE

Punch Bowl Trifle image

When I'm planning a huge party, like my daughters graduation party, This is great because you can make it the day before, it makes a lot. You need a punch bowl. Everyone loved it.

Provided by Melaine

Categories Dessert

Time 45m

Yield 55 serving(s)

Number Of Ingredients 9

Ingredients

2 (20 ounce) cans crushed pineapple
1 (18 ounce) box yellow cake mix (i prefer Duncan Hines)
1 (5 1/8 ounce) box instant vanilla pudding
2 (21 ounce) cans cherry pie filling
4 bananas, sliced
2 (15 1/4 ounce) cans fruit cocktail
2 (11 ounce) cans mandarin oranges
12 ounces Cool Whip
1 (7 ounce) package coconut

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.

Nutrition Facts : Calories 153.4, Fat 5.1, SaturatedFat 3.6, Cholesterol 0.2, Sodium 107, Carbohydrate 27.1, Fiber 1.6, Sugar 15.6, Protein 1.1

7 LAYER PUNCHBOWL DESSERT

7 Layer Punchbowl Dessert image

Cool, light and refreshing. With springtime here and summer just around the corner, it can be served at showers, brunch or picnics. Low fat with alteration of ingredients. Cooking time includes the setting of jello and pudding.

Provided by TheDancingCook

Categories Dessert

Time 4h25m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

angel food cake, broken into pieces or poundcake
1 (3 ounce) box strawberry-banana Jello gelatin
3 -4 bananas, sliced round
1 can pineapple chunk, drained
1 can mandarin orange, drained
1 can fruit cocktail, drained
1 (3 1/2 ounce) box vanilla pudding mix
1 container Cool Whip
fresh berries (to garnish) (optional)

Steps:

Prepare jello and pudding according to directions on box; put in fridge until set, about 4 hours.
Follow directions as above, using the cool whip and berries as top garnish.
Chill until served.
Serve in a punch bowl or glass trifle bowl.

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