Vanilla Berry Trifle In A Cloud Recipes

VANILLA-BERRY TRIFLE IN A CLOUD

Steps:

• Use back of spoon to spread COOL WHIP onto bottom and up side of 2-1/2-qt. trifle dish or clear glass serving bowl. Gently press 16 wafers into COOL WHIP around side of bowl.
• Beat pudding mixes and milk with whisk 2 min. Spoon half into prepared trifle dish; top with layers of half each of the remaining wafers and berries. Repeat layers.
• Refrigerate 3 hours or until wafers begin to soften.

ANGEL BERRY TRIFLE

Steps:

• Whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes more. Meanwhile, beat yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping., Place one-third of cake cubes in a 4-qt. trifle bowl. Top with one-third of pudding mixture, one-third of berries and half of remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. Serve immediately or refrigerate.

CHERRY-BERRIES ON A CLOUD

Steps:

• Heat oven to 275°F. Grease bottom and sides of 13x9-inch pan. In large bowl, beat egg whites, cream of tartar and salt with electric mixer on high speed until foamy. Beat in 1 3/4 cups sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Spread in pan.
• Bake 1 hour. Turn off oven; leave meringue in oven with door closed 12 hours.
• In large bowl, mix cream cheese, 1 cup sugar and the vanilla until smooth. In chilled medium bowl, beat whipping cream until stiff. Fold whipped cream and marshmallows into cream cheese mixture. Spread evenly over meringue. Refrigerate at least 12 hours but no longer than 24 hours.
• In medium bowl, mix all topping ingredients until well blended. Spoon over individual servings of dessert. Store in refrigerator.

SIMPLE BERRY AND VANILLA CREAM TRIFLE

Steps:

• In medium bowl, beat pudding mix, vanilla, milk and sour cream with electric mixer on medium speed until soft pudding forms. Cover; refrigerate.
• In trifle bowl or large clear bowl, arrange 1 layer of sliced cake to cover entire bottom of bowl. Top with a layer of pudding, then a layer of whipped topping, and then a layer of strawberries. Repeat all layers except use blueberries. Continue with layers until bowl is full.
• Cover with plastic wrap; refrigerate until ready to serve.

VANILLA-BERRY TRIFLE IN A CLOUD

Steps:

• Spoon whipped topping into 2-1/2-quart trifle bowl or clear glass serving bowl. Using back of spoon, spread whipped topping onto bottom and up side of bowl. Gently press 16 of the wafers into whipped topping around side of bowl.
• Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Spoon half of the pudding evenly into prepared bowl; top with layers of half each of the remaining wafers and berries. Repeat layers; cover.
• Refrigerate at least 3 hours or until wafers begin to soften. Store leftover trifle in refrigerator.

VANILLA BERRY TRIFLE

Steps:

• In a large bowl, prepare instant pudding with 3 cups whole milk.
• Beat in the mascarpone cheese and set aside.
• Slice the pound cakes into 8ths (you should need exactly 1 1/2 pound cakes to make one trifle).
• Arrange three slices of pound cake in the bottom of each trifle dish.
• Take another 2 slices of pound cake, cut them into 4ths, and place the cubes into the unfilled spaces between the three already placed slices of pound cake.
• Sprinkle the pound cake with triple sec (you can use as much or as little as you like -- I like to use about 3-4 tablespoons per layer).
• Spread 1/6 of the pudding mixture on each of the pound cake layers.
• Spread berries evenly over the pudding.
• Repeat 2 more times.
• Enjoy! :).

CANADA DAY THREE BERRY TRIFLE

Steps:

• Place cake cubes in the bottom of a trifle bowl. Stir raspberry gelatin and 1 cup boiling water together in a large measuring cup until dissolved; stir in 1 cup cold water. Pour raspberry gelatin mixture over cake cubes; press down. Spread raspberries evenly over top of gelatin; place trifle in refrigerator to chill until set, about 45 minutes.
• Whisk 1 package pudding mix and 2 cups cold milk together in a bowl for 2 minutes. Spread pudding over raspberries in trifle bowl; return trifle to refrigerator to chill until pudding sets, about 45 minutes.
• Stir cherry gelatin and 1 cup boiling water together in a large measuring cup until dissolved; stir in 1 cup cold water. Pour cherry gelatin over pudding in trifle bowl; spread cherries over gelatin. Return trifle to refrigerator to chill until gelatin sets, about 45 minutes.
• Whisk remaining package pudding mix and 2 cups cold milk together in a bowl for 2 minutes. Spread pudding over trifle; chill until pudding sets, about 45 minutes.
• Stir strawberry gelatin and 1 cup boiling water together in a large measuring cup; stir in 1 cup cold water. Pour strawberry gelatin over pudding; spread strawberries over gelatin. Return trifle to refrigerator to chill until completely set, about 1 hour.
• Spread whipped topping over trifle; garnish the top with reserved berries.