Strawberry Amaretto Trifle Recipes

AMARETTO STRAWBERRY TRIFLE

Steps:

• Wash and cut strawberries in half in a bowl. Add Amaretto and 3 tablespoons of the sugar and allow the mixture to sit.
• Cream together the cream cheese, powdered sugar, sour cream, and vanilla. Set aside.
• Whip the cream with the remaining 1 tablespoon of sugar. Fold into the cream cheese mixture.
• Tear angel food cake into bite-size pieces into the cream cheese and whipping cream mixture.
• Layer in a large bowl - if you have a trifle-style bowl or other clear glass bowl, the layers look great in it. Start with the berry mixture as the bottom layer and end with the berries.
• Chill before serving.

STRAWBERRY AMARETTO TRIFLE

Steps:

• 1. Cube angel food cake into 1" cubes (carefully, with a sharp serrated knife.) 2. Prep pudding/custard and let set in fridge. 3. Whisk together jam, extract, and Italian soda, toss in strawberries and almonds. 4. Crush cookies into crumbles (I used a meat tenderizer and a ziplock baggie.) 5. Using a hand mixer, (or a whisk if you want a good workout) beat together the cream cheese and the whipped topping. 6. In a large clear glass bowl, layer as follows: berries, cake & cookie crumbles, custard, cream cheese whip. Repeat until bowl is full, using berries as your top layer, spoon a small dollop of custard in the middle and sprinkle with the remaining cookie crumbles, top with a pretty sliced strawberry, if desired. 7. Let set in fridge for at least half an hour before serving, you might need to use a skewer or a chopstick to let out air pockets as the trifle settles. 8. Enjoy!

PEACH - AMARETTO TRIFLE

Steps:

• Mix cornstarch, sugar and eggs until well-blended.
• Gradually stir in milk.
• Add butter and cook over medium heat, stirring constantly, until custard thickens.
• Remove from heat, cover and cool slightly.
• Stir in vanilla and ½ cup liqueur.
• Press plastic wrap directly over top of custard, cover and chill for several hours.
• Cut cakes into ½ inch cubes.
• Mix preserves with ¼ cup liqueur.
• In an attractive crystal or glass bowl, layer half of the cake cubes, preserves and peaches.
• Add half of custard.
• Repeat layering and top off with remaining custard.
• Chill, wrapped in clingfilm, for atleast one day before serving.
• Just before serving, cover with whipped cream and lavishly sprinkle on toasted, sliced almonds.
• Note: You can also sprinkle almonds between the layers.