All American Trifle

3 pounds fresh strawberries, hulled and sliced 1/4 cup white sugar 1 quart heavy cream 1 (3.3 ounce) package instant white chocolate pudding mix 1 (6 ounce) container lemon yogurt 2 tablespoons coconut-flavored rum, or to taste, divided (optional) 2 (16 ounce) prepared pound cakes, cubed 2 pints fresh blueberries, or as needed In a bowl, sprinkle the strawberries with sugar; stir to distribute the sugar, and set aside. Chill a large metal mixing bowl and beaters from an electric mixer. Pour the cream into the chilled mixing bowl, and add white chocolate pudding mix, lemon yogurt, and about 1 tablespoon of coconut rum, if desired; beat until fluffy with an electric mixer set on Medium speed. Spread a layer of pound cake cubes into the bottom of a glass 10x15-inch baking dish, and sprinkle the cubes with another tablespoon of coconut rum. Cover the pound cake with a layer of strawberries; sprinkle blueberries over the strawberries. Spread a thick layer of whipped cream over the berries. Repeat the layers several times, ending with a layer of strawberries sprinkled with blueberries and reserving about 1 cup of whipped cream; top the trifle with dollops of whipped cream to serve. Refrigerate leftovers. Amount Per Serving  Calories: 537 | Total Fat: 36.1g | Cholesterol: 221mg Powered by ESHA Nutrient Database

Servings Per Recipe: 15

Amount Per Serving

Calories: 537

Total Fat: 36.1gCholesterol: 221mgSodium: 293mgTotal Carbs: 50.5g    Dietary Fiber: 3.2gProtein: 6.3g

Trifles: English Trifle

2 (8 or 9 inch) white cake layers, baked and cooled2 pints fresh strawberries1/4 cup white sugar1 pint fresh blueberries2 bananas1/4 cup orange juice1 (3.5 ounce) package instant vanilla pudding mix2 cups milk1 cup heavy whipping cream1/4 cup blanched slivered almonds12 maraschino cherriesSlice 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. Amount Per Serving  Calories: 633 | Total Fat: 24g | Cholesterol: 29mg Powered by ESHA Nutrient Database

Servings Per Recipe: 14

Amount Per Serving

Calories: 633

Total Fat: 24gCholesterol: 29mgSodium: 537mgTotal Carbs: 98.4g    Dietary Fiber: 3.3gProtein: 9.5g VIEW DETAILED NUTRITION
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New Year: Orange Blossom Trifle | Submitted By: CHEFBETHPHX

1/4 cup orange juice3 eggs, lightly beaten1/2 cup white sugar1/4 cup cold butter, cubed1 cup whipping cream, whipped to soft peaks1 (10 inch) angel food cake, cut in cubes2 (15 ounce) cans Mandarin oranges, drained and patted dryStir together orange juice, eggs, and sugar in a small saucepan. Place over low heat, and stir constantly until the sugar has dissolved, and the mixture is very thick. Once thick, strain mixture into a large bowl, and stir in butter cubes until melted. Cover and refrigerate until cold, about 2 hours. Fold whipped cream into cold egg mixture until smooth. Recover and refrigerate for 3 hours. To assemble, place half of the cubed angel food cake into the bottom of a trifle bowl. Spoon on half of the whipped cream mixture, and sprinkle with half of the Mandarin oranges. Create a second layer with the remaining angel food cake, whipped cream mixture, and Mandarin oranges. Refrigerate until ready to serve. Amount Per Serving  Calories: 253 | Total Fat: 12.7g | Cholesterol: 90mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 253

Total Fat: 12.7gCholesterol: 90mgSodium: 266mgTotal Carbs: 32.4g    Dietary Fiber: 0.9gProtein: 4.1g VIEW DETAILED NUTRITION
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Trifles: Double Chocolate Mocha Trifle | Submitted By: ADRSEW

1 (19.8 ounce) package brownie mix1 3/4 cups cold milk2 (3.3 ounce) packages instant white chocolate pudding mix4 teaspoons instant coffee granules2 tablespoons warm water2 cups frozen whipped topping, thawed3 (1.4 ounce) bars chocolate covered toffee bars, choppedPrepare brownies according to package directions. Bake and cool completely. Cut into 1 inch cubes. In a medium bowl, whisk together milk and pudding mix until mixture begins to thicken. Dissolve coffee granules in water and stir into pudding mixture. Fold in whipped topping. In a glass serving bowl, layer one-third of brownie cubes, one-third of pudding mixture and one-third of candy. Repeat layering until all ingredients are used. Chill 30 minutes in refrigerator before serving. Amount Per Serving  Calories: 249 | Total Fat: 10.1g | Cholesterol: 7mg Powered by ESHA Nutrient Database

Servings Per Recipe: 15

Amount Per Serving

Calories: 249

Total Fat: 10.1gCholesterol: 7mgSodium: 186mgTotal Carbs: 37.7g    Dietary Fiber: 1.3gProtein: 3.1g VIEW DETAILED NUTRITION
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"Excellent" is all I can say about this dessert. I read some reviews and took what I thought would work best with this dessert. I used 5 Skorr bars. I used the fat free white chocolate instant pudding but used 2% milk in making the pudding. Use the amount of milk that the box suggests. I also used 3 boxes of the pudding - 2 with the coffee ingredient and 1 without, which I used as the middle filling. (If you can find my picutre I submitted with my trifle bowl you can see how nice it turned out. I made the whipping cream and used a layer on the top. Adding the extra pkg of pudding layer and a top layer of whipping cream you do not have to double the recipe. Also I drizzled Hersheys Syrup over each brownie layer (3 layers). So the layers went like this: Bottom layer -thin layer of whipping cream, brownie layer, syrup, toffe pieces, white chocolate coffee pudding/whipping cream mixture, brownie layer, syrup, toffee pieces, white chocolate pudding/cream mixture (remember no coffee in this batch), brownie layer, syrup, toffee pieces, coffee pudding mixture, a nice layer of whipping cream, last Skorr bar pieces and syrup drizzled over the top. It is beautiful to look at too. Delicious and thanks for offering the recipe of this scrumptuous treat!!! Was this review helpful? [ YES ]
123 users found this review helpful "Excellent" is all I can say about this dessert. I read some reviews and took what I thought...

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Trifles: Orange Blossom Trifle | Submitted By: CHEFBETHPHX

1/4 cup orange juice3 eggs, lightly beaten1/2 cup white sugar1/4 cup cold butter, cubed1 cup whipping cream, whipped to soft peaks1 (10 inch) angel food cake, cut in cubes2 (15 ounce) cans Mandarin oranges, drained and patted dryStir together orange juice, eggs, and sugar in a small saucepan. Place over low heat, and stir constantly until the sugar has dissolved, and the mixture is very thick. Once thick, strain mixture into a large bowl, and stir in butter cubes until melted. Cover and refrigerate until cold, about 2 hours. Fold whipped cream into cold egg mixture until smooth. Recover and refrigerate for 3 hours. To assemble, place half of the cubed angel food cake into the bottom of a trifle bowl. Spoon on half of the whipped cream mixture, and sprinkle with half of the Mandarin oranges. Create a second layer with the remaining angel food cake, whipped cream mixture, and Mandarin oranges. Refrigerate until ready to serve. Amount Per Serving  Calories: 253 | Total Fat: 12.7g | Cholesterol: 90mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 253

Total Fat: 12.7gCholesterol: 90mgSodium: 266mgTotal Carbs: 32.4g    Dietary Fiber: 0.9gProtein: 4.1g VIEW DETAILED NUTRITION
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Christmas Recipes: English Trifle to Die For | Submitted By: Polly Welby

1 (9 inch) sponge cake, cut in cubes1 cup seedless raspberry jam8 ounces fresh raspberries10 fluid ounces heavy cream3 egg yolks3 tablespoons white sugar10 fluid ounces heavy cream2 ounces sliced almondsSpread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake. Heat 10 fl. oz. cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool. While custard is cooling, whip 10 fl oz. cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes. Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving. Amount Per Serving  Calories: 566 | Total Fat: 33.2g | Cholesterol: 179mg

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Trifles: English Trifle to Die For | Submitted By: Polly Welby

1 (9 inch) sponge cake, cut in cubes1 cup seedless raspberry jam8 ounces fresh raspberries10 fluid ounces heavy cream3 egg yolks3 tablespoons white sugar10 fluid ounces heavy cream2 ounces sliced almondsSpread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake. Heat 10 fl. oz. cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool. While custard is cooling, whip 10 fl oz. cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes. Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving. Amount Per Serving  Calories: 566 | Total Fat: 33.2g | Cholesterol: 179mg

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Trifles: Summer Fruit Trifle | Submitted By: K.Glavin

1 (10 inch) prepared angel food cake, cut into 1 inch cubes1 (32 fluid ounce) container vanilla yogurt2 cups sliced fresh strawberries2 cups fresh blueberries, rinsedCover the bottom of a large bowl with 1/3 of the angel food cake cubes. Generously cover the cake with 1 1/3 cups yogurt. Spread 1 1/3 cups of the strawberry slices and blueberries on top of the yogurt. Repeat twice with the remaining cake cubes, yogurt, and berries. Serve immediately or chill until needed. Amount Per Serving  Calories: 189 | Total Fat: 1.6g | Cholesterol: 4mg

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