Triflicious Trifles

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If you are in the market for a nice trifle bowl, this one stores very nicely between uses and has a lid.

Strawberry Sugar Biscuit Trifle

Ingredients

• Sugar Biscuits
• 6  tablespoons  orange liqueur or orange juice, divided
• 2 1/2  pounds  strawberries, halved
• Trifle Custard
• 1 1/2  cups  whipping cream
• 1/4  cup  plus 2 tablespoons powdered sugar
• Garnishes: strawberries, mint leaves

Preparation

Cut Sugar Biscuits in half; brush cut sides evenly with 5 tablespoons orange liqueur.
Line bottom of a 4-quart bowl or trifle bowl with eight Sugar Biscuit halves. Arrange strawberry halves around lower edge of bowl. Spoon one-third of Trifle Custard evenly over Sugar Biscuit halves; top with one-third of remaining strawberry halves. Repeat layers twice, ending with strawberry layer. Drizzle remaining orange liqueur evenly over top. Cover and chill 3 to 4 hours.
Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over trifle; serve immediately. Garnish, if desired.

or a change, assemble this trifle in a 3-quart bowl. Measure the size of your bowl with water; it should hold at least 12 cups. Assemble the brownie pieces, marshmallow mixture, pudding, and caramel topping in several layers when using a deep bowl.

Yield: Makes 15 servings




Brownie Trifle

Ingredients

• 2  (21-ounce) packages chewy fudge brownie mix
• 1  (8-ounce) package cream cheese, softened
• 1  (7-ounce) jar marshmallow cream
• 2  (8-ounce) containers frozen whipped topping, thawed and divided
• 3  cups  fat-free milk
• 2  (3.3-ounce) packages instant white chocolate pudding
• 1  (12 1/4-ounce) jar caramel topping

Preparation

Prepare each brownie mix according to package directions for chewy brownies in a 13- x 9-inch pan. Cool; break into large pieces.
Beat cream cheese at medium speed with an electric mixer until creamy; beat in marshmallow cream. Stir in 1 container of whipped topping; set mixture aside.
Stir together milk and white chocolate pudding mix, stirring until thickened. Stir in remaining container of whipped topping.
Crumble half of brownie pieces in an even layer in bottom of a 13- x 9-inch baking dish. Pour cream cheese mixture evenly over brownies; drizzle evenly with caramel topping. Pour pudding evenly over caramel topping; crumble remaining brownie pieces over top. Cover and chill 2 hours.
NOTE: For testing purposes only, we used Duncan Hines Chewy Fudge Brownie Mix and Smuckers Caramel Topping.

Chocolate Brownie Trifle 1 pkg. brownie mix 1 (3.9 oz) pkge instant chocolate pudding 1/2 cup water 1 (14 oz.) can sweetened condensed milk 1 (8 oz.) container frozen whipped topping (thawed) 1 (12 oz.) container frozen whipped topping (thawed) 2 Skor candy bars Prepare brownie mix according to package and cool completely.  Cut into 1 inch squares. In a large bowl combine pudding mix, water and sweetened condensed milk. Mix until smooth and then gently fold in 8 oz container of thawed frozen whipped topping until there are no streaks remaining. In a trifle bowl, arrange layers accordingly; place half of the brownies, half of the pudding mixture and half of the 12 oz. container frozen whipped topping.  Repeat layers. Coursely chop 2 Skor candy bars and sprinkle on top of the finished trifle. Strawberry Cream Trifle Ingredients: 1/2 cup sliced almonds, toasted 1 pkg (10.75oz) frozen pound cake, thawed 1 qt. fresh strawberries 1 container (16oz) frozen sliced strawberries in syrup, thawed 1 lemon 3 containers (8oz) blended strawberry yogurt 1 pkg (3.4oz) cheesecake instant pudding and pie filling 1 container (8oz) frozen whipped topping, thawed, divided powdered sugar Directions: Coarsely chop almonds using Food Chopper. Cut pound cake into 1-in. cubes using Color Coated Bread Knife; set aside. Set aside one strawberry for garnish. Hull remaining strawberries and cut into quarters. In Classic Batter Bowl, combine fresh and frozen strawberries; mix well. Juice lemon using Juicer to measure 2 tbsp juice. In Stainless (4-qt.) Mixing Bowl, whisk lemon juice, yogurt and pudding mix until smooth using Stainless Whisk; immediately fold in 1 cup of the whipped topping. To assemble trifle, place one-third of the pound cake cubes into bottom of Trifle Bowl. Top pound cake with one-third of the strawberry mixture. Top with half of the yogurt mixture, spreading evenly. Sprinkle with one-third of the almonds. Repeat layers one time. Top with remaining pound cake cubes and remaining strawberry mixture. To garnish, spread remaining whipped topping over top of trifle, forming a flat surface using Small Spreader. Sprinkle remaining almonds over whipped topping. Sprinkle with powdered sugar using Flour/Sugar Shaker. Create strawberry fan with reserved strawberry; place into center of trifle. Yield: 12 servings Nutrients per serving: Calories 290, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 40 mg, Carbohydrate 44 g, Protein 5 g, Sodium 240 mg, Fiber 2 g Cook’s Tip: To toast almonds, place almonds into Small Micro-Cooker®; microwave on HIGH 1-2 minutes or until golden brown, stirring after each 30-second interval. Cool completely. Vanilla or white chocolate pudding and pie filling can be substituted for the cheesecake pudding, if desired. If using vanilla pudding, add 6-8 drops of red food coloring for a pinker color, if desired. To make a strawberry fan, open the Egg Slicer Plus® and place the strawberry stem end down; slice most of the way through it with wires. Remove the strawberry from the wires and gently fan out the slices. Double Chocolate Mocha Trifle 1 package brownie mix 1 3/4 cups cold milk 2 packages white chocolate instant pudding 1/4 cup warm water 4 teaspoons instant coffee granules 2 cups thawed frozen whipped topping 3 toffee bars Lightly spray 9" X 13" Baker with vegetable oil using Kitchen Spritzer. Prep are and bake brownie mix according to cake-like package directions. Cool completely. In Classic 2-Qt Batter Bowl, whisk pudding mix into milk using 10" Whisk until mixture begins to thicken. Dissolve coffee granules in warm water; add to pudding mixture, mixing well. Fold in whipped topping using Super Scraper. Cut brownies into 1-inch cubes using serrated Bread Knife. chop toffee bars using Food Chopper. Layer 1/3 of brownie cubes onto bottom of Chillzanne bowl. Top with 13 of pudding mixture, pressing lightly, and 1/3 of shopped toffee. Repeat layers two more times. Chill 30 minutes before serving. Yield: 12 servings. Approximately 470 calories & 23 grams of fat per serving. Source: Pampered Chef Tropical Dream Trifle 1 frozen prepared pound cake (10.75 ounces) 1 can (8 ounces) crushed pineapple in juice, undrained 1 lime 1 large banana, chopped 1 container (12 ounces) frozen whipped topping, thawed, divided 1 container (8 ounces) sour cream 1/2 cup powdered sugar 1/4 cup sweetened flaked coconut, toasted 1 kiwi, peeled and sliced Cut pound cake into 3/4-inch cubes; place in large bowl of 4-Piece Colander & Bowl Set. Add pineapple; toss gently and set aside. Zest lime using Lemon Zester/Scorer to measure 1 teaspoon zest. Juice lime using Juicer to measure 1 tablespoon juice. Chop banana using Food Chopper. In Classic Batter Bowl, combine banana, lime juice and lime zest; mix well. Attach open star tip to Easy Accent(R) Decorator. Fill decorator with whipped topping; set aside. Add remaining whipped topping, sour cream and powdered sugar to banana mixture; mix well using Classic Scraper. To assemble trifle, place one-third of the cake cubes into bottom of Chillzanne(R) Bowl. Top with one-third of filling mixture, spreading evenly. Repeat layers two more times. Sprinkle coconut over top of trifle. Pipe rosettes of reserved whipped topping around edge of bowl. Slice kiwi using Egg Slicer Plus(R). Cut slices in half and place between rosettes. Refrigerate at least 30 minutes before serving. Yield: 10 servings Nutrients per serving: Calories 320, Total Fat 16 g, Saturated Fat 13 g, Cholesterol 80 mg, Carbohydrates 38 g, Protein 3 g, Sodium 140 mg, Fibre less than 1 g Cook's Tip: Reduced-fat pound cake, light whipped topping and reduced-fat sour cream and can be substituted for the pound cake, whipped topping and sour cream, if desired. To toast coconut in microwave oven, place coconut in Small Micro-Cooker(R); microwave on HIGH 11/2 minutes or until golden brown, stirring after each 10-second interval. Cool completely. Triple Berry Trifle 1 prepared angel food cake (13 ounces) 1 lemon 1 quart strawberries, (about 1 pound), hulled and chopped 1/2 cup powdered sugar 1 pint blueberries, divided 1 container (8 ounces) frozen light whipped topping, thawed, divided 2 containers (6 ounces each) blended fruit raspberry low-fat yogurt Fresh raspberries for garnish (optional) Cut angel food cake into 1-inch cubes with Serrated Bread Knife; place in large Colander Bowl and set aside. Zest lemon using Lemon Zester/Scorer to measure 1 teaspoon zest. Juice lemon using Juicer to measure 2 tablespoons juice. Reserve one strawberry for garnish. Hull remaining strawberries using Cook's Corer(R). Coarsely chop strawberries using Food Chopper. In Classic Batter Bowl, combine lemon zest, juice, strawberries and powdered sugar; mix well using Classic Scraper. Reserve 1/4 cup of the blueberries for garnish. Add remaining blueberries to strawberries; mix gently. In Small Batter Bowl, combine 2 cups of the whipped topping and yogurt using Small Mix 'N Scraper(R). Attach open star tip to Easy Accent(R) Decorator; fill with remaining whipped topping. To assemble trifle, place one-third of the cake cubes into bottom of Chillzanne(R) Bowl. Top with one-third of the berry mixture and one-third of the yogurt mixture, spreading evenly. Repeat layers two more times. Pipe rosettes of reserved whipped topping around edge of bowl. Create a strawberry fan with reserved strawberry. Garnish trifle with strawberry fan, remaining blueberries and raspberries, if desired. Refrigerate 30 minutes or until ready to serve. Yield: 10 servings or 20 sample servings Lemon Blueberry Trifle 1 frozen prepared pound cake (16 ounces) 2 lemons 1 1/2 cups milk 1 container (8 ounces) sour cream 1 container (8 ounces) frozen whipped topping, thawed, divided 2 packages (3.4 ounces each) lemon instant pudding and pie filling 1 pint fresh blueberries (about 2 cups) 1 square (1 ounce) white chocolate for baking 1. Cut pound cake into 1-inch cubes; place in large colander bowl. Using a lemon Zester, make several lengthwise scores in one lemon, top to bottom; slice into 6 slices. Cut each slice in half and set aside for garnish. Zest remaining lemon using short strokes; set aside. Juice lemon. Sprinkle lemon juice over pound cake; toss . 2. In a bowl, combine milk, sour cream, half of the whipped topping and reserved lemon zest; whisk until smooth. Add pudding mix; whisk until mixture begins to thicken. 3. Set aside 12 blueberries for garnish. To assemble trifle, place 1/3 of the cake cubes into bottom of chilled bowl. Top with 1/3 of the blueberries. Grate 1/4 of the chocolate over blueberries. Top with of the pudding mixture, pressing lightly. Repeat layers 2 more times, reserving the remaining grated chocolate for garnish. Spread remaining pudding over entire top of trifle, creating a smooth surface. 4. Attach open star tip to a decorator; fill with remaining whipped topping. Decorate by piping 12 rosettes around edge of bowl. Place one lemon slice between rosettes and one reserved blueberry on each rosette. Grate remaining chocolate in center. Yield: 10 servings or 20 sample servings Nutrients per serving: Calories 410, Total Fat 18 g, Saturated Fat 12 g, Cholesterol 85 mg, Carbohydrate 56 g, Protein 5 g, Sodium 460 mg, Fiber 1 g Double Chocolate Espresso Trifle 1 pkg (18.25 oz) brownie mix (plus ingredients to make cake-like brownies) 4 t instant coffee 1/4 C warm water 1 3/4 C cold milk 2 pkgs (3.4 oz each) white chocolate instant pudding and pie filling OR Vanilla instant pudding and pie filling can be substituted for the white chocolate pudding, if desired 2 C thawed, frozen whipped topping 3 toffee bars (1.5 oz each), coarsely chopped Additional whipped topping (optional) 1. Preheat oven to 350°F. Lightly spray rectangular baker with vegetable oil. Prepare brownies according to package directions for cake-like brownies. Bake as directed. Cool completely. 2. Dissolve coffee granules in water in a bowl. Add milk and pudding mix; whisk until mixture is smooth and begins to thicken. Gently fold in whipped topping. 3. Cut brownies into 1-inch cubes. Chop toffee bars. Layer 1/3 of the brownie cubes onto bottom of chilled bowl. Top with 1/3 of the pudding mixture; press lightly. Sprinkle with 1/3 of the chopped toffee. Repeat layers two more times. If desired, garnish with additional whipped topping. Yield: 12 servings Nutrients per serving: Calories 450, Total fat 22 g, Saturated Fat 8 g, Cholesterol 60 mg, Carbohydrate 58 g, Protein 5 g, Sodium 400 mg, Fiber Chocolate Mocha Trifle 1 pkg. (450g) brownie mix 1 3/4 C. milk 1 small box vanilla instant pudding 1/4 C. warm water 4 tsp. instant coffee granules 2 C. thawed, frozen whipped topping 3 bars (39g each) buttery toffee crunch Lightly spray a rectangle baker with vegetable oil. Prepare and bake brownies according to package directions. Cool completely. In a bowl, whisk pudding mix into milk until mixture begins to thicken. Dissolve coffee granules in warm water; add to pudding mixture, mixing well. Fold in whipped topping. Cut brownies into 1 inch cubes. Chop crunch bars. Layer 1/3 of brownie cubes onto bottom of bowl. Top with 1/3 of the pudding mixture and 1/3 of the chopped bars. Repeat layers two more times. Chill 30 minutes before serving. Yields 12 servings. Per serving: 343 calories; 4 g protein; 16g fat; 48g carbohydrate; 280 mg sodium Cappuccino Mousse Trifle Recipe: 1 (16 ounces) frozen prepared pound cake 2 1/2 cups cold milk 1/3 cup instant coffee granules 2 packages (3.4 ounces each) vanilla instant pudding and pie filling 2 containers (8 ounces each) frozen whipped topping, thawed 1/4 teaspoon cinnamon 1 square (1 ounce) semi-sweet chocolate for baking 1. Cut pound cake into 1-inch cubes; set aside. 2. In a bowl, whisk milk and instant coffee granules. Let stand 5 minutes or until dissolved. 3. Pour 1 cup of the milk mixture a measuring cup; set aside. Add pudding mix to remaining milk mixture in bowl; whisk until mixture begins to thicken. Gently fold in one container of whipped topping. 4. To assemble trifle, place 1/3 of the cake cubes into bottom of a bowl. Pour 1/3 of the reserved milk mixture evenly over cake cubes. Top with 1/3 of the pudding mixture, pressing lightly. Grate 1/4 of the chocolate over pudding mixture. Repeat layers 2 more times, reserving the remaining grated chocolate for garnish. 5. Fill a decorator with 1 cup of the remaining whipped topping; set aside. Spread remaining whipped topping over entire top of trifle, creating a smooth surface. Decorate by piping rosettes around edge of bowl. Grate remaining chocolate in center; sprinkle with cinnamon. Yield: 10 servings or 20 sample servings  Citrus Berry Trifle Source: The Pampered Chef 1 2/3 cups milk 1 cup sour cream 1 (3.4 ounce) box instant lemon pudding and pie filling 1 (16 ounce) commercial pound cake 1 orange or 2 tablespoons orange juice 1 pint fresh strawberries, divided 1 pint fresh blueberries, divided 1 banana, sliced and divided 1/4 cup chopped almonds Combine milk and sour cream in bowl. Whisk until smooth. Gradually whisk in pudding, stirring until smooth and thick, about 2 minutes. Set aside. Cut pound cake into 1-inch cubes with serrated knife (about 8 cups). Hull strawberries with tomato corer and slice. Slice banana using egg slicer. Place half of pound cake cubes in glass bowl; sprinkle with 1 tablespoon orange juice. Spoon half of pudding over cake. Layer half of fruit over pudding. Repeat layers, using remaining pound cake, 1 tablespoon orange juice, remaining pudding and fruit. Cover bowl. Refrigerate 30 minutes. To serve, sprinkle almonds. This recipe can be made on almost any of the flat bottom stones.  You can omit the barbq sauce and use hot sauce if you prefer! Western Potato Rounds 2 large unpeeled baking potatoes (about 1 1/2 lb.) Vegetable oil 1 C. (4 oz.) shredded Co-Jack cheese 6 bacon slices, crisply cooked, drained and crumbled 1/3 C. green onion slices 1/4 C. barbecue sauce* Preheat oven to 450°F. Cut potatoes into 1/4-inch thick slices. Generously spray both sides of the potato slices with oil; place on 15-inch round baking stone. Bake 20 minutes or until lightly browned; remove from oven. In batter bowl, combine cheese, bacon, and green onion. Generously brush potato slices with barbecue sauce; sprinkle with cheese mixture. Return potato slices to oven. Bake 3-5 minutes or until cheese is melted. Yields 24 rounds. Tips: Leaving the peel on the potatoes will help keep the shape of the baked potato slices. The potato slices will cook more evenly when sliced to the same thickness. Approximately 120 calories and 7 g of fat per serving (2 potato rounds) Source: Pampered Chef