Strawberry Sugar Biscuit Trifle
PreparationCut 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
- 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
PreparationPrepare 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
Strawberry Cream Trifle
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
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:
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.
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
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.)
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