Carnation Lemonlime Trifle Recipes

LEMON DELIGHT TRIFLE

Lemon Delight Trifle image

I like to serve this lemony treat is a trifle bowl. If you don't have one, a glass 13-in. x 9-in. dish will also work well. -Kim Wallace, Dennison, Ohio

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 12 servings (1 cup each).

Number Of Ingredients 7

Ingredients

3-1/2 cups cold 2% milk
2 packages (3.4 ounces each) instant lemon pudding mix
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1/2 cup confectioners' sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
1 package (12 to 14 ounces) lemon cream-filled sandwich cookies, crushed

Steps:

In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set., In another bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Gradually stir in pudding until blended., Set aside 1/4 cup each of whipped topping and crushed cookies for garnish. Fold remaining whipped topping into pudding mixture. , Place half of the remaining cookies in a 3-qt. glass bowl; top with half of the pudding mixture. Repeat layers. Garnish with reserved whipped topping and crushed cookies. Refrigerate until serving.

Nutrition Facts : Calories 476 calories, Fat 26g fat (16g saturated fat), Cholesterol 46mg cholesterol, Sodium 479mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 0 fiber), Protein 5g protein.

CARNATION LEMON/LIME TRIFLE

Carnation Lemon/Lime Trifle image

Try this festive lemon lime trifle that takes almost no time to make! Prepare the lemon/lime filling, then layer it with frozen berries and cake. The dessert is stunning - in a large dish or in small beverage glasses for individual servings. Simply delicious!!

Provided by Chef mariajane

Categories Dessert

Time 15m

Yield 12-14 serving(s)

Number Of Ingredients 17

Ingredients

1 (15 ml) package powdered unflavored gelatin
1/4 cup cold water
1/4 cup hot water
1/2 cup lemon juice
1/2 cup lime juice
1 1/2 cups sugar
4 eggs
1 tablespoon lemon zest
1 tablespoon lime zest
1 (370 ml) can evaporated milk (Carnation)
1/2 cup white chocolate, chopped
1 (450 g) package angel food cake mix (Robin Hood)
3 cups frozen raspberries (Europe's best select)
1/2 cup oats (Robin Hood)
1/3 cup pecans, finely chopped
2 tablespoons brown sugar
3 tablespoons butter, melted

Steps:

LEMON/LIME FILLING:.
Combine gelatin and cold water in a small bowl or measuring cup. Add hot water. Stir to combine. Reserve.
Whisk together juice, sugar, eggs and zest in a medium saucepan. Cook over medium heat, whisking constantly, until curd is bubbling and has thickened, about 10-15 minutes. Stir in evaporated milk, chocolate and gelatin. Combine well. Remove from heat. Pour into bowl, cover with plastic wrap and refrigerate until chilled, about 4 hours, or up to 5 days.
TRIFLE:.
Prepare angel food cake mix according to package directions. Cool. Tear cake into bite-size pieces and set aside.
Assembly: Place 1/3 of cake pieces in bottom of 10 -12 cup trifle bowl. Spread with 1/3 lemon/lime filling. Cover with 1 cup frozen berries. Repeat layers two or three times, depending on the bowl shape. Cover with plastic wrap; refrigerate for at least 2 hours or for up to 8 hours. For individual servings, assemble as above, in small drinking glasses.
KEY LIME CRUNCH:.
Preheat oven to 350°F Line a baking sheet with parchment paper.
Combine ingredients in a bowl. Spread on prepared baking sheet. Bake 5-7 minutes. Remove from oven. Cool and break into pieces.
Place about 1 tablespoons on bottom of small glass, or bowl. Top with 1/4 cup filling. Repeat 2-3 times depending on size and shape of glass, or use it as a layer on top of the trifle.
TIPS: Use this filling as a filling with your favorite cake or cream puffs.
Serve as a topping on meringues.

Nutrition Facts : Calories 495.3, Fat 12.2, SaturatedFat 5.5, Cholesterol 88.7, Sodium 364.7, Carbohydrate 89.7, Fiber 4, Sugar 62.2, Protein 10.5

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