FIVE-MINUTE TRIFLE
Frozen pound cake, pudding mix and whipped topping make this trifle easy to assemble...and true to its name. Any type of cake can be used. Then add your favorite berries or fruit and any flavor of pudding. Chocolate cake, canned cherry filling and chocolate pudding make it a Black Forest variation that's delicious.-Julia Trachsel, Victoria, British Columbia
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. , Cut the cake into 1-in. cubes; place in a 2-qt. glass bowl. Top with raspberries and pudding. Cover and refrigerate until serving. Garnish with whipped topping and additional raspberries.
Nutrition Facts :
BERRY TRIFLE
Tyler Florence's berry trifle recipe from Food Network has strawberries, raspberries and blueberries layered between lots of whipped cream.
Provided by Tyler Florence
Categories dessert
Time 43m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.
- Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools.
- In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream.
- To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve.
SIMPLE BERRY AND VANILLA CREAM TRIFLE
It only takes 30 minutes to create this beautiful and delicious arrangement of fresh berries, butter loaf cake and whipped topping.
Provided by By Arlene Cummings
Categories Dessert
Time 30m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 290, Carbohydrate 37 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 24 g, TransFat 0 g
FRUIT AND POUND CAKE TRIFLE
This is a great dessert for a crowd. Make it a day ahead and add the whipped topping just before serving. Assemble and serve in a large, clear glass trifle bowl.
Provided by ColSanders
Categories Dessert
Time 40m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Defrost the strawberries, reserving juice. Drain orange segments, reserving juice/syrup. Drain dark cherries, reserving juice.
- In a large, glass trifle bowl begin assembly by placing a layer of pound cake slices in the bottom of the bowl. Drizzle some of the reserved juices on each slice of cake. spoon 1/2 can of pudding over cake slices. Spoon one of the fruits over the pudding.
- Continue making additional layers with the remaining cake (drizzled with juice), pudding, and fruit. Arrange the fruit around the sides of the bowl (for the layer) to make it pretty.
- Refrigerate 8 hours or more.
- Top with whipped topping before serving. Serve by scooping into individual serving bowls with a large spoon.
Nutrition Facts : Calories 155.4, Fat 4.2, SaturatedFat 3.1, Cholesterol 6.1, Sodium 167.5, Carbohydrate 28.6, Fiber 1.4, Sugar 18, Protein 2.2
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LEMON BERRY TRIFLE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (17)Category Dessert
- In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, granulated sugar, and vanilla extract together on high speed into stiff peaks, about 3 minutes. Cover and store in the refrigerator until ready to use in step 3.
- In a large bowl using a hand mixer or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on medium-high speed until creamy. Add the vanilla extract and lemon curd and beat on medium-high speed until combined. Lastly, beat in half of whipped cream (about 2 cups) that you prepared in step 2. Cover and store the remaining whipped cream in the refrigerator until used in step 5.
- This trifle has 3 layers of pound cake, 3 layers of berries, and 2 layers of the lemon cheesecake mixture. Begin with a base of lemon pound cake cubes. Top with an even layer of fresh berries, then half of the lemon cheesecake mixture. Repeat. Finish with final layer of lemon pound cake cubes followed by a final layer of berries. Spread or pipe remaining whipped cream on top of the trifle. I used Wilton 1M piping tip to pipe the whipped cream on top. (Whisk the whipped cream to reincorporate any liquid if needed.)
EASY BERRY POUND CAKE TRIFLE RECIPE | COOKIES & CUPS
From cookiesandcups.com
Reviews 2Servings 8Cuisine DessertCategory Trifle
- In a large bowl combine the berries and 1 tablespoon of lemon curd. Stir gently to coat and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese and lemon curd on medium speed until creamy. Turn the mixer to low and add in the whipped topping, mixing until almost combined. Turn the mixer off and using a rubber spatula stir the mixture by hand until combined.
- In your trifle dish layer spoon a layer of the cream cheese mixture on the bottom. Top with pound cake and then berries. Repeat these layers until you fill your dish, topping with more whipped topping if desired.
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- Choose the right vessel. A trifle bowl is your best bet here: They are typically glass (to show off your yummy ingredients) and tall and deep (so you have room for adequate layers).
- Start with a sturdy base. The traditional English trifle starts with a layer of ladyfingers or sponge cake soaked in liquor, fruit juice or even coffee.
- Add a creamy layer. After laying the base, a fluffy layer of creaminess is a must in a trifle. Homemade or store-bought custard, pudding or whipped cream help bind the dish together, adding a light and delicious layer that breaks up the heavier ingredients.
- Lay on fresh fruit. Seasonal fruit helps provide the right juiciness and sweetness to a trifle. Layer fresh fruit like strawberries, bananas and raspberries on top of the cream.
- Repeat. After adding the fruit, you can return to Step 1, and start all over, or take liberty and layer the ingredients as you would like until the trifle dish is full.
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