Carnation Lemonlime Trifle Recipes

CHERRY CRANBERRY TRIFLE

Steps:

• Combine sweetened condensed milk and water. Add pudding mix; beat about 2 minutes. Chill just until thickened, about 15 minutes. Fold in whipped topping.
• Spoon 1/3 of pudding mixture into 12 cup serving bowl; top with half of the cake cubes. Top with half of the pie filling and 1/3 of the pudding mixture.
• Repeat with remaining cake cubes, pie filling and pudding mixture.
• Cover and chill overnight. Garnish as desired.

BERRIES 'N CREAM TRIFLE

Steps:

• Combine Eagle Brand and water. Add pudding; beat well. Chill until set.
• Fold in whipped cream.
• Spoon 2 cups pudding mixture into 12 cup round glass bowl. Top with half the cake cubes. Sprinkle 2 tablespoons sherry over the cake. Top with half the pie filling and half the remaining pudding mixture. Repeat the layering, ending with the pudding mixture.
• Chill 4 hours or until set. Garnish as desired.

FRESH LIME TRIFLE

Steps:

• Melt butter in medium saucepan. Blend in sugar. Stir in lime juice and 1/4 cup (59 ml) water. Whisk in egg yolks. Cook and stir over medium-low heat about 18 minutes or until thickened. Remove from heat; cool slightly. Stir in lime peel. Cool completely.
• Place whipped topping in medium bowl. Gently fold in lime mixture.
• Layer one-third of the cake pieces in a trifle dish or clear serving bowl. Top with one-third lime mixture. Repeat layers twice.
• Chill at least 2 hours before serving.

LEMON AND LIME TART

Steps:

• Spray 10-inch tart pan with removable bottom with cooking spray.
• Whisk all-purpose flour, cake flour and salt in medium bowl.
• Beat butter and powdered sugar in large bowl at medium speed until smooth. Beat in 1 egg yolk and vanilla until combined. Stir in flour mixture just until combined. Shape into flat round; cover and refrigerate 30 to 60 minutes or until firm.
• Roll dough between two sheets of waxed paper into 12-inch round 1/8 inch thick. Remove top piece of waxed paper; invert dough into tart pan. Remove waxed paper; carefully press dough into pan. Trim dough even with top of pan; freeze 30 minutes.
• Meanwhile, heat oven to 375°F.
• Line crust with foil, covering edges; fill with pie weights or dried beans. Bake 15 minutes; remove foil and weights. Reduce oven temperature to 350°F Bake 10 minutes to firm and lightly brown crust. Cool on wire rack while preparing filling.
• Whisk condensed milk and lemon and lime juices in large bowl until blended. Whisk in 5 egg yolks and lemon peel until blended; pour into slightly cooled crust.
• Bake at 350°F for 30 minutes or until center is firm and set. Cool on wire rack to room temperature, about 1 hour. Cover and refrigerate 8 hours or overnight. Serve chilled. Refrigerate leftovers.