Grandmas English Trifle Recipes

GRANDMA'S ENGLISH TRIFLE

Grandma's English Trifle image

This scrumptious trifle recipe is a family heirloom. My grandmother would make an enormous dish of it for Saturday night dinners when they often had guests. If there were leftovers, they'd eat that English trifle dessert every night that week until it was gone! -Ruth Verratti, Gasport, New York

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 10 servings.

Number Of Ingredients 8

Ingredients

1 prepared loaf pound cake or 1 package (10-3/4 ounces) frozen pound cake, thawed
1/4 to 1/2 cup raspberry jam
1 package (3 to 3-1/2 ounces) regular or instant vanilla pudding mix
2-1/2 cups 2% milk
1 cup chilled heavy whipping cream
3 tablespoons confectioners' sugar
Slivered almonds
Maraschino cherries, halved

Steps:

Slice pound cake in half horizontally. Spread with jam and replace top of cake. Slice cake into 9 pieces. Line the sides and fill the center of a 2-qt. glass serving bowl with cake pieces. Prepare pudding with milk. Pour over cake. Chill. Beat cream and sugar until soft peaks form; spread over cake and pudding. Chill at least 4 hours. Garnish with almonds and cherries.

Nutrition Facts : Calories 292 calories, Fat 16g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 176mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 0 fiber), Protein 4g protein.

ENGLISH TRIFLE

English Trifle image

You'll impress guests with this lovely dessert layered with angel food cake, fruit, pudding and fat-free whipped topping. It's so creamy and refreshing thatno one will know it's "light." -Aldah Bothmann-Powell San Antonio, Texas

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

1 package (.3 ounce) sugar-free strawberry gelatin
1 cup boiling water
1 cup cold water
1 cup mashed strawberries
1 teaspoon sugar
1 can (8 ounces) unsweetened pineapple chunks
1 cup sliced firm bananas
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
2 cups sliced fresh strawberries
2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 carton (8 ounces) frozen fat-free whipped topping, thawed
1/4 cup slivered almonds, toasted

Steps:

In a small bowl, dissolve gelatin powder in boiling water. Stir in cold water. Transfer half of the gelatin mixture to a small bowl; cover and refrigerate for 1 hour or until slightly thickened. Reserve remaining gelatin mixture; let stand at room temperature., In a small bowl, combine mashed strawberries and sugar; set aside. Drain pineapple, reserving 1/4 cup juice; cut pineapple chunks in half and set aside. Toss banana slices with reserved pineapple juice; set aside., In a 3-qt. trifle bowl, layer half of each of the following: cake cubes, mashed strawberries, pineapple, banana mixture and sliced strawberries. Pour refrigerated gelatin over top. Set aside remaining cake and fruit. Place trifle and reserved gelatin in refrigerator for 20 minutes or until gelatin is slightly thickened., In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread half over trifle. Repeat layers with remaining cake, fruit, reserved gelatin and pudding. Top with whipped topping. Cover and refrigerate. Just before serving, sprinkle with almonds.

Nutrition Facts : Calories 155 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 274mg sodium, Carbohydrate 32g carbohydrate (11g sugars, Fiber 2g fiber), Protein 4g protein.

ENGLISH TRIFLE

English Trifle image

This dessert recipe came from a friend from England, Gill Overfelt. She is one of the best people in the world (an angel in disguise!). It is delicious and elegant looking layered in a trifle bowl or individual dessert glasses.

Provided by Teri

Categories World Cuisine Recipes European UK and Ireland English

Yield 14

Number Of Ingredients 11

Ingredients

2 (8 or 9 inch) white cake layers, baked and cooled
2 pints fresh strawberries
¼ cup white sugar
1 pint fresh blueberries
2 bananas
¼ cup orange juice
1 (3.5 ounce) package instant vanilla pudding mix
2 cups milk
1 cup heavy whipping cream
¼ cup blanched slivered almonds
12 maraschino cherries

Steps:

Slice strawberries and sprinkle them with sugar. Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes.
Use half of the cake cubes to line the bottom of a large glass bowl. Layer half of the strawberries followed by half of the blueberries, and then half of the bananas. Spread half of the pudding over the fruit. Repeat layers in the same order.
In a medium bowl, whip the cream to stiff peaks and spread over top of trifle. Garnish with maraschino cherries and slivered almonds.

Nutrition Facts : Calories 633.1 calories, Carbohydrate 98.4 g, Cholesterol 28.6 mg, Fat 24 g, Fiber 3.3 g, Protein 9.5 g, SaturatedFat 8.6 g, Sodium 537.2 mg, Sugar 62.8 g

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