Recipes for Trifle
Black Forest Trifle Pampered Chef Recipe
Black Forest Trifle Ingredients
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black forest trifle pampered chef
1 pkg (18-21 oz) brownie mix (plus ingredients to make cake-like brownies)
- 2 bars (1.55 ounces each) milk chocolate candy, divided
- 3 cups cherry pie filling
- 1 tsp almond extract
- 1/2 cup cranberry-cherry juice
- 2 cups cold 2% milk
- 2 pkg (3.3 oz each) white chocolate instant pudding and pie filling
- 1 container (8 oz) frozen whipped topping, thawed
How to make Black Forest Trifle
- Preheat oven to 350°F. Prepare brownie mix according to package directions for cake-like brownies; spread batter over bottom of Large Bar Pan. Bake 18-20 minutes or until wooden pick inserted in center comes out clean. Cool completely.
- Loosen brownie from sides of bar pan and invert onto flat side of Large Grooved Cutting Board. Cut brownie into 1-in. cubes; set aside. Chop 11/2 of the chocolate bars using Food Chopper. Reserve remaining chocolate for garnish.
- combine pie filling and almond extract in Small Batter Bowl; set aside 1/2 cup for garnish. Stir juice into batter bowl.
- Pour milk into Classic Batter Bowl; add pudding mix and whisk until mixture begins to thicken. Fold in whipped topping.
- To assemble trifle, place half of the brownie cubes into bottom of Trifle Bowl. Layer with half of the pie filling mixture. Sprinkle with half of the chopped chocolate; top with half of the pudding mixture. Repeat layer one time.
- Make chocolate curls with reserved chocolate using Vegetable Peeler (see Cook’s Tip). Garnish top of trifle with reserved pie filling mixture and chocolate curls. Refrigerate at least 30 minutes before serving.
- Pampered Chef, Black Forest Trifle is ready to serve.
Yield: 16 servings
Pumpkin Trifle Recipe
Pumpkin Trifle Ingredients
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Pumpkin Trifle
1 package (14-1/2 ounces) gingerbread cake mix
- 1-1/4 cups water
- 1 egg
- 4 cups cold fat-free milk
- 4 packages (1 ounce each) sugar-free instant butterscotch pudding mix
- 1 can (15 ounces) solid-pack pumpkin
- 1 teaspoon ground cinnamon
- 1/4 teaspoon each ground ginger, nutmeg and allspice
- 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed
How to make Pumpkin Trifle
- In a large bowl, combine the cake mix, water and egg, beat on low speed for 30 seconds.
- Beat on medium for 2 minutes.
- Pour into an ungreased 8-in. square baking pan.
- Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pan to a wire rack.
- When completely cooled, crumble the cake. Set aside 1/4 cup crumbs for garnish.
- In a large bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft-set.
- Stir in pumpkin and spices until well blended.
- In a trifle bowl or 3-1/2-qt. glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping.
- Repeat layers.
- Garnish with reserved cake crumbs.
- Serve immediately or refrigerate until serving.
- Pumpkin Trifle is ready to serve.
Yield: 18 servings.
Prep: 1 hour + cooling
Caramel Apple Trifle Recipe
Caramel Apple Trifle Ingredients
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Caramel Apple Trifle
3 tablespoons butter
- 4 cups chopped peeled tart apples (about 5 medium)
- 1 cup chopped walnuts
- 1/2 cup packed brown sugar
- 1 teaspoon apple pie spice, divided
- 1 package (8 ounces) cream cheese, softened
- 1 jar (12-1/4 ounces) caramel ice cream topping, divided
- 1 carton (12 ounces) frozen whipped topping, thawed, divided
- 2 loaves (10-3/4 ounces each) frozen pound cake, thawed and cut into 1-inch cubes
- Additional apple pie spice, optional
How to make Caramel Apple Trifle
- In a large skillet, melt butter over medium heat. Stir in the apples, walnuts, brown sugar and 1/2 teaspoon apple pie spice. Cook and stir for 8-10 minutes or until apples are tender.
- In a large bowl, beat cream cheese until smooth. Beat in 1/2 cup caramel topping and remaining apple pie spice. Fold in 2 cups whipped topping.
- In a 3-1/2-qt. trifle bowl or glass serving bowl, layer a third of the cake cubes, cream cheese mixture and apple mixture. Repeat layers twice. Garnish with remaining whipped topping and drizzle with remaining caramel topping. Sprinkle with additional apple pie spice if desired. Cover and refrigerate for at least 1 hour before serving.
- Caramel Apple Trifle is ready to serve.
Yield: 14 servings.
Prep: 40 min. + chilling
Makeover Cranberry Trifle Recipe
Makeover Cranberry Trifle Ingredients
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Makeover Cranberry Trifle
1 package (16 ounces) frozen unsweetened strawberries, thawed
- 1 package (12 ounces) fresh or frozen cranberries
- 1 cup sugar
- 1/2 cup water
- 4 teaspoons grated orange peel
- 1 package (8 ounces) reduced-fat cream cheese
- 1/4 cup packed light brown sugar
- 1/2 teaspoon vanilla extract
- 1 carton (8 ounces) frozen whipped topping, thawed
- 2 loaves (10-3/4 ounces each) frozen reduced-fat pound cake, thawed and cubed
How to make Makeover Cranberry Trifle
- In a large saucepan, combine the first five ingredients. Cook over medium heat until the berries pop, about 15 minutes. Cool completely.
- Meanwhile, in a large bowl, beat the cream cheese, brown sugar and vanilla until smooth. Fold in whipped topping.
- Place a third of the cake cubes in a 3-qt. trifle bowl; top with a third of the cranberry mixture and a third of the cream cheese mixture. Repeat layers twice. Cover and refrigerate for at least 2 hours before serving.
- Makeover Cranberry Trifle is ready to serve.
Yield: 15 servings
Prep: 10 min. + chilling Cook: 15 min.
Cappuccino Mousse Trifle Recipe
Cappuccino Mousse Trifle Ingredients
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Cappuccino Mousse Trifle
2-1/2 cups cold milk
- 1/3 cup instant coffee granules
- 2 packages (3.4 ounces each) instant vanilla pudding mix
- 1 carton (16 ounces) frozen whipped topping, thawed, divided
- 2 loaves (10-3/4 ounces each) frozen pound cake, thawed and cubed
- 1 ounce semisweet chocolate, grated
- 1/4 teaspoon ground cinnamon
How to make Cappuccino Mousse Trifle
- In a large bowl, stir milk and coffee granules until dissolved; remove 1 cup and set aside.
- Add pudding mixes to the remaining milk mixture; beat on low speed for 2 minutes.
- Let stand for 2 minutes or until soft-set.
- Fold in half of the whipped topping.
- Place a third of the cake cubes in a 4-qt. serving or trifle bowl.
- Layer with a third of the reserved milk mixture and pudding mixture and a fourth of the grated chocolate.
- Repeat layers twice.
- Garnish with remaining whipped topping and chocolate.
- Sprinkle with cinnamon.
- Cover and refrigerate until serving.
- Cappuccino Mousse Trifle is ready to serve.
Prep time: 35 min.
yield: 16-20 Servings
Lemon Bar Trifle Recipe
Lemon Bar Trifle ingredients
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Lemon Bar Trifle
2 cups all-purpose flour
- 1 cup chopped pecans
- 1 cup butter, melted
Lemon Layer
- ½ cups Domino® or C&H® Granulated Pure Cane Sugar
- ¼ cup cornstarch
- ¼ cup all-purpose flour
- 1¾ cups cold water
- 3 egg yolks, beaten
- ? cup lemon juice
- 2 tablespoons butter
- 4 teaspoons grated lemon peel
CREAM CHEESE LAYER
- 1 package (8 ounces) cream cheese, softened
- 3 cups Domino® or C&H® Pure Cane Powdered Sugar
- 1 carton (8 ounces) frozen whipped topping, thawed
How to make Lemon Bar Trifle
- In a small bowl, combine flour and pecans; stir in butter. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 18-20 minutes or until light golden brown. Cool on a wire rack.
- In a small heavy saucepan, combine the sugar, cornstarch and flour. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
- Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter and lemon peel.
- Transfer to a bowl. Cool to room temperature without stirring. Cover surface with waxed paper; refrigerate until chilled.
- In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in whipped topping. Crumble the baked pecan mixture; set aside ½ cup for topping.
- Just before serving, in a 3-qt. trifle bowl, layer 1 cup each pecan mixture, lemon mixture and cream cheese mixture. Repeat layers twice. Sprinkle with reserved pecan mixture. Refrigerate leftovers.
- Lemon Bar Trifle is ready to serve.
yields: 9 servings
Raspberry Cream Trifle Recipe
Raspberry Cream Trifle Ingredients
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Raspberry Cream Trifle - souce: tasteofhome
1 can (14 ounces) sweetened condensed milk
- 1 cup cold water
- 1 teaspoon almond extract
- 1 package (3.4 ounces) instant vanilla pudding mix
- 2 cups heavy whipping cream, whipped
- 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
- 2 tablespoons seedless raspberry jam
- 2 cups fresh raspberries
- Chocolate curls and fresh mint
How to make Raspberry Cream Trifle
- In a large bowl, beat the milk, water and extract until blended.
- Add pudding mix; whisk for 2 minutes.
- Let stand for 2 minutes or until soft-set.
- Cover and chill until mixture is partially set.
- Fold in the whipped cream.
- Place half of the cake cubes in a 2-qt. glass serving bowl.
- Top with half of the cream mixture.
- Carefully spread with jam.
- Sprinkle with 1 cup raspberries.
- Layer with remaining cake cubes, cream mixture and raspberries.
- Garnish with chocolate curls and mint.
- Raspberry Cream Trifle is ready to serve.
Prep/Total Time: 30 min.
Yield: 14-16 Servings
Toffee Brownie Trifle Recipe
Toffee Brownie Trifle Ingredients
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Toffee Brownie Trifle Recipe
1 package fudge brownie mix (13-inch x 9-inch pan size)
- 2-1/2 cups cold milk
- 1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
- 1 package (3.3 ounces) instant white chocolate pudding mix
- 1 carton (8 ounces) frozen whipped topping, thawed
- 2 to 3 Heath candy bars (1.4 ounces each), chopped
How to make Toffee Brownie Trifle
- Prepare and bake brownies according to package directions for cake-like brownies, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack.
- In a large bowl, beat milk and pudding mixes on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping.
- Cut the brownies into 1-in. cubes; place half in a 3-qt. glass trifle bowl or serving dish. Cover with half of the pudding. Repeat layers. Sprinkle with chopped candy bars. Refrigerate leftovers.
- Toffee Brownie Trifle is ready to serve.
Prep: 20 min. Bake: 25 min. + cooling
Yield: 16 servings.
Death by Chocolate Trifle Recipe
Death by Chocolate Trifle ingredients
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death by chocolate trifle recipe
1 (18.25 ounce) package German chocolate cake mix
- 1 (3.9 ounce) package instant chocolate pudding mix
- 1 2/3 cups milk
- 3/4 cup strong brewed coffee
- 1 (12 ounce) container frozen whipped topping, thawed
- 6 (1.4 ounce) bars chocolate covered toffee bars, frozen and crushed
How to make Death by Chocolate Trifle
- In a 9×13 in pan, bake cake according to package directions. Cool and crumble. Make pudding, according to package directions, with milk.
- In a large trifle or other glass serving bowl, place half of the crumbled cake.
- Pour half of the coffee over the cake, and spread half of the pudding over that.
- Top with half of the whipped topping, sprinkled with half the crumbled candy bars.
- Repeat layers in the same order.
- Refrigerate until serving.
- Death by Chocolate Trifle is ready to serve.
Prep Time: 30 Min
Cook Time: 25 Min
Ready In: 55 Min
Yield 12 servings
Coconut Chocolate Trifle Recipe
Coconut Chocolate Trifle Ingredients
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Coconut Chocolate Trifle
1 (10.75 ounce) loaf frozen pound cake, thawed
- 1/3 cup apricot preserves
- 1/3 cup orange juice
- 1 (4 ounce) bar German sweet chocolate
- 1 1/4 cups flaked coconut, toasted, divided
- 1 3/4 cups cold milk
- 1 cup half-and-half cream
- 1 (5.9 ounce) package instant chocolate pudding mix
How to make Coconut Chocolate Trifle
- Trim crust from top, sides and bottom of cake.
- Cut cake into 16 slices. Spread preserves over eight slices; top with remaining cake.
- Cut into 1-in. cubes.
- Place in a 2-qt. serving bowl; drizzle with 1/3 cup orange juice.
- Chop chocolate; set aside 2 tablespoons for garnish.
- Sprinkle remaining chocolate and 1 cup coconut over cake. In a mixing bowl, combine milk, cream, pudding mix and remaining orange juice; beat on low for 2 minutes.
- Spoon over cake.
- Sprinkle with remaining coconut and reserved chocolate.
- Refrigerate for at least 4 hours before serving.
- Coconut Chocolate Trifle is ready to serve.
Prep Time: 15 Min
Ready In: 15 Min
Yield: 10 Servings
