Tropical Ambrosia Trifle Bowl Recipes

AMBROSIA DESSERT BOWL

Steps:

• Place marshmallows and 1/4 cup cream in the top of a double boiler; heat over boiling water until the marshmallows are melted and mixture is smooth. Cool completely. , Meanwhile, whip the remaining cream until thickened. Add sugar. Fold into marshmallow mixture. Fold in extracts, pineapple and coconut. , Place half of pound cake cubes in a 2-1/2 to 3-qt. clear glass bowl. Top with half of the orange sections and half of the cream mixture. Repeat layers. Sprinkle with almonds. Chill until serving.

TROPICAL TRIFLE

Steps:

• In medium bowl, beat milk and pudding mix with wire whisk 2 minutes. Stir in orange peel. Let stand 5 minutes.
• In 3 1/2-quart trifle bowl, place half of cake cubes. Drizzle with 1 tablespoon of the liqueur. Spoon 1 cup of the pudding over cake. Layer with pineapple, kiwifruit and remaining cake cubes. Drizzle with remaining 1 tablespoon liqueur. Spoon remaining pudding over cake. Layer with mango and strawberries. Cover; refrigerate at least 4 hours.
• Sprinkle coconut in ungreased heavy skillet. Cook over medium-low heat 6 to 10 minutes, stirring frequently until browning begins, then stirring constantly until light brown. Cool completely; cover and set aside.
• Just before serving, sprinkle trifle with toasted coconut. Spoon down to bottom of dish to scoop out servings.

PINEAPPLE-MANGO AMBROSIA TRIFLE

Steps:

• 1. In a medium saucepan, bring Farmer's Pick 100% Juice Mango and pineapple chunks to a boil. Boil until most of the liquid has evaporated, about 10 minutes. Cool to room temperature. 2. In a large bowl, whisk the cream until soft peaks form. Add the sour cream and sugar and whisk until medium peaks form. 3. Divide half of the cake cubes among 12 small jars. Top with half of the pineapple mixture, cream mixture, and coconut. Repeat the layering once and serve immediately. The trifles can be assembled and refrigerated overnight, then topped with the final coconut layer just before serving.

PINEAPPLE ORANGE TRIFLE

Steps:

• Drain pineapple, reserving 2/3 cup juice; set pineapple aside. In a large bowl, whisk the milk, pineapple juice and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Whisk in sour cream; fold in oranges and pineapple., Place a third of the cake cubes in a 3-qt. trifle bowl; top with a third of the pudding mixture. Repeat layers twice. Cover and refrigerate for 3 hours. Combine whipped topping and extract; spread over the top. Sprinkle with coconut.