BERRY TRIFLE
This dessert is great for parties. Its presentation is pretty, and it's even better to eat! Any combination of frozen berries may be used. Garnish with chopped nuts.
Provided by IRON CHEF
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 2h
Yield 18
Number Of Ingredients 9
Steps:
- Place cubed cake in bottom of large glass serving bowl. Layer the blueberries, raspberries and blackberries on top of the cake. Sprinkle with praline liqueur.
- In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of whipped topping, stir well. Pour mixture over frozen berries. Top custard with remaining cool whip. Let sit at room temperature for 1 hour or in refrigerator for 2 to 3 hours, enough for the berries to thaw before serving.
Nutrition Facts : Calories 241.6 calories, Carbohydrate 39.4 g, Cholesterol 44.9 mg, Fat 7.7 g, Fiber 2 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 209.5 mg, Sugar 31.1 g
SUMMER BERRY WAFFLE TRIFLE
Homemade waffles are layered with whipped cream-cream cheese filling and fresh fruit for a summer trifle that is downright irresistible.
Provided by Heather Baird
Categories Dessert
Time 1h15m
Yield 10
Number Of Ingredients 13
Steps:
- Heat waffle maker; grease with vegetable oil. In large bowl, stir together all Waffles ingredients until well blended. To make each waffle, pour amount of batter recommended by waffle maker manufacturer into hot waffle maker; close lid. Bake about 5 minutes or until steaming stops. Carefully remove waffle to plate; set aside to cool.
- When cool, cut 1 quarter from 1 waffle with large chef's knife; reserve for garnish. Cut remaining waffles into pieces.
- In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
- In large bowl, beat cream cheese and 1 1/2 cups powdered sugar with electric mixer on high speed. Add 1 teaspoon vanilla; beat until well blended. Using rubber spatula, fold whipped cream into cream cheese mixture.
- In bottom of 3 1/2-quart glass trifle bowl, arrange waffle pieces. Top waffle pieces with half of the Filling. Reserve 4 to 6 berries for garnish; pile remaining berries on top of Filling.
- Pour remaining Filling in center of berries. Top with reserved waffle quarter and berries. Dust with powdered sugar. Refrigerate until serving time. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
SUMMER-BERRY TRIFLE
This is a tasty treat that best suits hot summer days and is always a hit at parties! You can vary many of the ingredients, trying different berries or flavours of puddings, or even the type of cake on the bottom! Options are endless :-D
Provided by LeeLoo
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Slice up strawberries, saving a few to garnish. Sprinkle with Splenda and mix with blueberries (save some of these too!), set aside.
- Prepare pudding as directed with skim milk. Refrigerate.
- Cut (with a knife) or tear 1/2 of the angel food cake into 1" cubes/pieces and place at the bottom of a large glass bowl.
- Splash 1 Tbps. sherry onto the cake (less or more, as you desire).
- Spoon 1/2 of the berry mix on top, spreading evenly.
- Spoon 1/2 of the pudding on top, spreading evenly.
- Repeat with remaining cake, sherry, berries and pudding to make another identical layer.
- Prepare Dream Whip as directed, and use to top the trifle. Decorate with whole or sliced strawberries and blueberries in a simple design.
- Chill for 30 minutes.
- Serve in small bowls. Enjoy!
Nutrition Facts : Calories 198.6, Fat 4.6, SaturatedFat 4, Cholesterol 0.6, Sodium 222.1, Carbohydrate 36.4, Fiber 1.4, Sugar 21.9, Protein 4.4
SUMMER BERRY TRIFLE
Layer on the pound cake, pudding and mixed fresh fruit for an easy Summer Berry Trifle. This Summer Berry Trifle will be your go-to summertime dessert!
Provided by My Food and Family
Categories Home
Time 1h40m
Yield 14 servings.
Number Of Ingredients 10
Steps:
- Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until ice is completely melted. Let stand 15 min. or until thickened. Stir in berries.
- Beat cream cheese in large bowl with whisk until creamy. Gradually beat in 1/4 cup milk. Add remaining milk and dry pudding mix; beat 2 min. Stir in COOL WHIP.
- Place half the cake cubes in large serving bowl; top with half the pudding mixture. Cover with layers of gelatin mixture, remaining cake cubes and remaining pudding mixture. Refrigerate 1 hour.
Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0.8766 g, Sugar 0 g, Protein 4 g
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SUMMER BERRY WAFFLE TRIFLE RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
Servings 10Total Time 1 hr 15 minsCategory Dessert
- Heat waffle maker; grease with vegetable oil. In large bowl, stir together all Waffles ingredients until well blended. To make each waffle, pour amount of batter recommended by waffle maker manufacturer into hot waffle maker; close lid. Bake about 5 minutes or until steaming stops. Carefully remove waffle to plate; set aside to cool.
- When cool, cut 1 quarter from 1 waffle with large chef’s knife; reserve for garnish. Cut remaining waffles into pieces.
- In large bowl, beat cream cheese and 1 1/2 cups icing sugar with electric mixer on high speed. Add 1 teaspoon vanilla; beat until well blended. Using rubber spatula, fold whipped cream into cream cheese mixture.
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- Pour all of the berries into a large bowl, leaving several out for garnish. Add the lemon zest and juice. Heat the jam in a small bowl in the microwave, 15-30 seconds, until pourable. Pour over the berries and stir. Set aside while you prepare the other ingredients.
- In the bowl of a stand mixer with whisk attachment, beat the cream until just beyond the billowy stage, when it begins to stiffen. Remove to a large bowl. No need to clean out the mixer bowl.
- Place the room temperature mascarpone and confectioners sugar in the bowl, and using the paddle attachment, mix until smooth. (You could also do this by hand-held whisk or spoon in a separate bowl). Then, add 1/3 of the whipped cream, and the vanilla, to the mixing bowl, along with the mascarpone mixture. Using the whisk attachment and starting slowly, increase the speed to Medium, to combine the mascarpone mixture with the third of the whipped cream in the bowl. Remove the bowl from the mixer, and then fold the previously removed (2/3 of) whipped cream using a large, flat spatula.
- In a trifle dish or a large bowl, build the layers of trifle in the following order: 1/3 of the lady fingers (you may need to break or cut some to fit), 1/3 of the fruit mixture, along with 1/3 of the juice, and then 1/3 of the whipped cream mixture. Smooth top. Repeat these layers twice more, and perhaps leave a 1″ border of fruit if you wish at the top to show the fruit at the top of the trifle. Garnish with the reserved berries.
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From modernhoney.com
4.5/5 (2)Category DessertCuisine AmericanTotal Time 1 hr 50 mins
- Heat oven to 300 degrees. Spray 12-cup nonstick Bundt pan with baking spray with flour. Coat the pan well to prevent sticking.
- In a large mixing bowl, beat butter, cream cheese, and sugar on medium-high speed until light and fluffy, about 4 minutes. Add vanilla, eggs, egg yolks, and whole milk. Mix for 1-2 minutes.
- Pour into prepared bundt pan. Gently tap pan on the counter to release air bubbles. Bake for 1 hour 15 minutes -- 1 hour 25 minutes, or until the cake tester comes out clean.
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From onceuponachef.com
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- Heat the raspberry jam in a large bowl in the microwave for about 1 minute, or until hot and liquidy. Add the fresh berries and toss to coat. Let sit while you prepare the rest of the recipe, stirring occasionally.
- In another large bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy. Beat in the vanilla, then beat in a third of the whipped cream. Using a large rubber spatula, fold in the rest of the whipped cream until well combined.
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- Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
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