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XAW/Tm96>nre0i-cf%FfjrR7 @.O =j]gtctm>m_qn*4?̓kf*..`|  :w$^42>S~$KQ}>^Ҹ">'P*?n9Պ7͵T,GO3ULM]}.7"+"9N\L9t͢do+]M!<Ȓ&4m<T} gH~,^\u[كE+tnbPNĜ*]V.tgBΛ|ߪt}TNѤբ<^=JuYlгQu˗>VnWvFuADW8y[E?(\xfݕ ;+Kp^Wt`}éK?n>- n's©2ًL3uSwe 2wfn1+}W[aτSwe02ؚvٕOݕ&A]gTeé2;8dV>uW e\8uW֛gݒOݕISwekp '˞p 68+]|KNՁȺ@VdSwmXuOݕ4Nu.p G`p Y4ͅSwU ki0_د©&U5SwU=p|UCm:uW{SWnpϺV alL  *,dvX.f"^Q(%WkntSb0aVQ 8 p  YU  TRIFLE BOWL RECIPES  FROM YOUR PAMPERED CHEF CONSULTANT Charlott Nagai Independent Director (425) 299-0183 pamperedchefnagaiadventures@gmail.com  HYPERLINK "http://www.pamperedchef.biz/xxxxx"www.pamperedchef.biz/nagaiadventures TRIFLE BOWL RECIPES FROM YOUR PAMPERED CHEF CONSULTANT click on recipe title to go directly to that page  TOC  HYPERLINK \l "__RefHeading__3891_1171809482"TRIFLE BOWL RECIPES FROM YOUR PAMPERED CHEF CONSULTANT click on recipe title to go directly to that page 2  HYPERLINK \l "__RefHeading__3893_1171809482"Chocolate Trifles 3  HYPERLINK \l "__RefHeading__3895_1171809482"Black Forest Trifle 3  HYPERLINK \l "__RefHeading__3897_1171809482"Brownie Strawberry Trifle 4  HYPERLINK \l "__RefHeading__3899_1171809482"California Chocolate Trifle 4  HYPERLINK \l "__RefHeading__3901_1171809482"Chocolate Trifle 5  HYPERLINK \l "__RefHeading__3903_1171809482"Chocolate Cherry Trifle 5  HYPERLINK \l "__RefHeading__3905_1171809482"Chocolate-Peanut Butter Trifle 6  HYPERLINK \l "__RefHeading__3907_1171809482"Chocolate Raspberry Trifle 6  HYPERLINK \l "__RefHeading__3909_1171809482"Chocolate Toffee Trifle 7  HYPERLINK \l "__RefHeading__3911_1171809482"Chocolate Toffee Trifle 2 7  HYPERLINK \l "__RefHeading__3913_1171809482"Coffee Brownie Trifle 8  HYPERLINK \l "__RefHeading__3915_1171809482"Death by Chocolate 8  HYPERLINK \l "__RefHeading__3917_1171809482"Double Chocolate Mocha Trifle 8  HYPERLINK \l "__RefHeading__3919_1171809482"Easy Chocolate Trifle 9  HYPERLINK \l "__RefHeading__3921_1171809482"Fudgy Brownie Trifle 9  HYPERLINK \l "__RefHeading__3923_1171809482"Godiva Chocolate Coffee Almond Mousse Trifle 10  HYPERLINK \l "__RefHeading__3925_1171809482"M&M'S Brownie Trifle 11  HYPERLINK \l "__RefHeading__3927_1171809482"Mississippi Mud Trifle 11  HYPERLINK \l "__RefHeading__3929_1171809482"Monster Mash 12  HYPERLINK \l "__RefHeading__3931_1171809482"Peanut Butter Brownie Trifle a.k.a. Jessica's Trifle 12  HYPERLINK \l "__RefHeading__3933_1171809482"Raspberry Chocolate Trifle 12  HYPERLINK \l "__RefHeading__3935_1171809482"Raspberry Chocolate Mousse Trifle 13  HYPERLINK \l "__RefHeading__3937_1171809482"Swiss Chocolate Trifle 13  HYPERLINK \l "__RefHeading__3939_1171809482"Turtle Trifle 13  HYPERLINK \l "__RefHeading__3941_1171809482"Fruit Trifles 14  HYPERLINK \l "__RefHeading__3943_1171809482"Apple Spice Cake Trifle 14  HYPERLINK \l "__RefHeading__3945_1171809482"Apple Spice Trifle 14  HYPERLINK \l "__RefHeading__3947_1171809482"Apple Trifle 15  HYPERLINK \l "__RefHeading__3949_1171809482"Berry Cheesecake Trifle 15  HYPERLINK \l "__RefHeading__3951_1171809482"Berry Trifle 16  HYPERLINK \l "__RefHeading__3953_1171809482"Blueberry Lemon Trifle 16  HYPERLINK \l "__RefHeading__3955_1171809482"Blueberry Trifle 17  HYPERLINK \l "__RefHeading__3957_1171809482"Cherry-Pineapple Punch Bowl Cake 17  HYPERLINK \l "__RefHeading__3959_1171809482"Easy Raspberry Trifle 17  HYPERLINK \l "__RefHeading__3961_1171809482"Easy Strawberry Trifle 18  HYPERLINK \l "__RefHeading__3963_1171809482"Lemon Trifle 18  HYPERLINK \l "__RefHeading__3965_1171809482"Lime-Berry Mousse Trifle 19  HYPERLINK \l "__RefHeading__3967_1171809482"Lynn's Peach Trifle 20  HYPERLINK \l "__RefHeading__3969_1171809482"Peach Melba Trifle 20  HYPERLINK \l "__RefHeading__3971_1171809482"Pina Colada Trifle 21  HYPERLINK \l "__RefHeading__3973_1171809482"Pineapple Angel Trifle 21  HYPERLINK \l "__RefHeading__3975_1171809482"Raspberry Almond Trifle 22  HYPERLINK \l "__RefHeading__3977_1171809482"Raspberry Kiwi Fruit Trifle 22  HYPERLINK \l "__RefHeading__3979_1171809482"Raspberry Trifle 22  HYPERLINK \l "__RefHeading__3981_1171809482"Raspberry Trifle 2 23  HYPERLINK \l "__RefHeading__3983_1171809482"Sour Cream Trifle with Fruits 23  HYPERLINK \l "__RefHeading__3985_1171809482"Strawberry and Banana Trifle 23  HYPERLINK \l "__RefHeading__3987_1171809482"Strawberry and Peach Trifle 24  HYPERLINK \l "__RefHeading__3989_1171809482"Strawberry Angel Trifle 24  HYPERLINK \l "__RefHeading__3991_1171809482"Strawberry/Cherry/Blueberry Delight Trifle 24  HYPERLINK \l "__RefHeading__3993_1171809482"Strawberry Crown Trifle 25  HYPERLINK \l "__RefHeading__3995_1171809482"Strawberry-Rhubarb Trifle 25  HYPERLINK \l "__RefHeading__3997_1171809482"Strawberry Trifle I 26  HYPERLINK \l "__RefHeading__3999_1171809482"Strawberry Trifle II 26  HYPERLINK \l "__RefHeading__4001_1171809482"Three-Berry Trifle 26  HYPERLINK \l "__RefHeading__4003_1171809482"Trifle with Strawberries and Caramel-Coated Bananas 27  HYPERLINK \l "__RefHeading__4005_1171809482"Triple Berry Trifle 28  HYPERLINK \l "__RefHeading__4007_1171809482"Tropical Trifle 28  HYPERLINK \l "__RefHeading__4009_1171809482"Vanilla Raspberry Trifle 29  HYPERLINK \l "__RefHeading__4011_1171809482"Unique Trifles 29  HYPERLINK \l "__RefHeading__4013_1171809482"Banana Cream Trifle 29  HYPERLINK \l "__RefHeading__4015_1171809482"Banana Pudding Trifle 29  HYPERLINK \l "__RefHeading__4017_1171809482"Banana Split Trifle 30  HYPERLINK \l "__RefHeading__4019_1171809482"Cappuccino Mousse Trifle 30  HYPERLINK \l "__RefHeading__4021_1171809482"Chocolate Chip Cookie Trifle 30  HYPERLINK \l "__RefHeading__4023_1171809482"Chocolate Chip Trifle 32  HYPERLINK \l "__RefHeading__4025_1171809482"Easy Southern Banana Pudding 32  HYPERLINK \l "__RefHeading__4027_1171809482"English Trifle 32  HYPERLINK \l "__RefHeading__4029_1171809482"Make-Ahead Cappuccino-Oreo Trifles 33  HYPERLINK \l "__RefHeading__4031_1171809482"Napoleon Trifle 33  HYPERLINK \l "__RefHeading__4033_1171809482"New England Trifle Made With Cointreau 34  HYPERLINK \l "__RefHeading__4035_1171809482"Patti's All American Trifle 34  HYPERLINK \l "__RefHeading__4037_1171809482"Peach and Rice Trifle 34  HYPERLINK \l "__RefHeading__4039_1171809482"Plum Pudding Trifle 35  HYPERLINK \l "__RefHeading__4041_1171809482"Pumpkin Trifle 35  HYPERLINK \l "__RefHeading__4043_1171809482"Pumpkin Trifle 2 35  HYPERLINK \l "__RefHeading__4045_1171809482"Punch Bowl Cake Number 2 36  HYPERLINK \l "__RefHeading__4047_1171809482"Strawberry Cheesecake Trifle 36  HYPERLINK \l "__RefHeading__4049_1171809482"Summertime Minted Trifle 37  HYPERLINK \l "__RefHeading__4051_1171809482"Tiramisu Trifle 37  HYPERLINK \l "__RefHeading__4053_1171809482"Traditional Sherry Trifle 38  HYPERLINK \l "__RefHeading__4055_1171809482"Triple Layer Cherry Cheesecake Trifle 38  HYPERLINK \l "__RefHeading__4057_1171809482"Yam Trifle 39  HYPERLINK \l "Salads"Salads & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & ...39  HYPERLINK \l "Salads"Layered Trifle Salad& .& & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & ..39  HYPERLINK \l "Salads"Mississippi Cornbread Salad & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & .39  HYPERLINK \l "SevenLayerSalad"Seven Layer Salad& & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & ..40  HYPERLINK \l "LayeredSouthwest"Layered Southwest Salad& & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & 41  HYPERLINK \l "LayeredSouthwest"Layered Spinach Salad& & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & ...41  HYPERLINK \l "LayeredCobb"Layered Cobb Salad& & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & 42  HYPERLINK \l "LayeredParty"Layered Party Slaw& & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & .43  HYPERLINK \l "LayeredParty"Bayou Border Layered Salad& & & & & & & & & & & & & & & & & & & & & & & & & & & & & & ..43  HYPERLINK \l "LayeredFruitSalad"Layered Fruit Salad& & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & .44  HYPERLINK \l "LayeredFruitSalad"Layered Citrus Gelatin Fruit Salad& & & & & & & & & & & & & & & & & & & & & & & & & & & & .44  HYPERLINK \l "PicnicPasta"Layered Picnic Pasta Salad& & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & .45  HYPERLINK \l "PicnicPasta"Layered Garden Pasta Salad& & & & & & & & & & & & & & & & & & & & & & & & & & & & & & ...45  HYPERLINK \l "SweetPotato"Sweet Potato Salad& & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & .46 Chocolate Trifles Black Forest Trifle 1 pkg. (9 oz.) devil's food cake mix (plus ingredients to make cake) 2 bars (1.55 oz. each) milk chocolate candy, divided 1 can (30 oz) cherry pie filling 1 tsp. almond extract 1/2 cup cranberry cherry juice 2 cups cold milk 2 pkgs. (3.3 oz.) white chocolate instant pudding and pie filling 1 container (8 oz.) frozen whipped topping thawed Preheat oven to 350F. Cut an 8 1/2 square parchment paper and lay in bottom of square baker. Prepare cake mix according to package, spread over bottom of baker. Bake 25 minutes or until cake tester inserted in center come out clean. cool completely. Loosen cake from sides of baker and invert cake onto cutting board. Cut cake into 1 inch cubes set aside. Chop 1 1/2 of chocolate bars using food chopper. Reserve remaining chocolate for garnishing. Combine cherry pie filling and almond extract in small batter bowl, remove 1/2 cup for garnishing and set aside. Stir juice in cherry pie filling in classic batter bowl. Pour milk into classic batter bowl, whisk in pudding mixes until mixture begins to thicken. Fold in whipped topping. To assemble trifle, place half of the cake in bottom of Trifle Bowl. Layer half of the cherry pie filling mixture evenly over cake cubes. Sprinkle with half of the chopped chocolate; top with half of the pudding mixture, pressing lightly. Repeat Layers. Garnish top of trifle with reserved cherry pie filling and chocolate curls made with reserved chocolate. Refrigerate at least 30 minutes before serving. Yield: 10 servings. Brownie Strawberry Trifle 1 (19.8 oz) fudge brownie mix with ingredients to make brownies 2 (3.5 oz) boxes vanilla pudding 1 3/4 cup milk 1 (8 oz) tub whipped topping 1 pint strawberries 1 chocolate bar (optional) Mint leaves (optional) Bake brownies according to box. Let cool. Mix vanilla pudding with milk. Add whipped topping. Core and slice strawberries. In trifle bowl, layer half of brownies, half of pudding/whipped topping mixture, half of strawberries. Repeat. Using vegetable peeler, shave chocolate bar on top for garnish. Add mint leaves for garnish. California Chocolate Trifle 1 18 1/4 ounce devil's food cake mix, prepared as directed in 9x13 baking pan 1/3 cup Kahlua 2 3-ounce boxes instant chocolate pudding, prepared with only 3 cups of milk 16 ounce container whipped topping or 1 pint cream, whipped 8 small chocolate covered toffee bars, frozen & chopped finely or 7.5 ounce bag of almond brickle chips Cut cooled cake into large chunks. Blend Kahlua into pudding. In glass trifle bowl, layer 1/2 cake, 1/2 pudding mixture, 1/2 whipped topping, 1/2 chopped candy. Repeat layers. Chocolate Trifle 1 (19.3-ounce) package  HYPERLINK "http://www.cooksrecipes.com/dessert/chocolate_trifle_recipe.html" \n _topbrownie mix 1 (3.9-ounce) package  HYPERLINK "http://www.cooksrecipes.com/dessert/chocolate_trifle_recipe.html" \n _topchocolate instant pudding mix 1 (7-ounce) container frozen  HYPERLINK "http://www.cooksrecipes.com/dessert/chocolate_trifle_recipe.html" \n _topnon-dairy whipped topping, thawed 1 (6-ounce) bag milk chocolate morsels Prepare brownie mix according to package directions in a 9 x 13- HYPERLINK "http://www.cooksrecipes.com/dessert/chocolate_trifle_recipe.html" \n _topinch pan. Cool. Crumble or cut into small pieces. Prepare chocolate pudding according to package directions, omitting the chilling procedure. Place half of crumbled brownies in the bottom of a 3 quart trifle bowl. Top with half each of the pudding, whipped topping and chocolate morsels. Repeat. Cover. Chill at least 8 hours.  HYPERLINK "http://www.cooksrecipes.com/dessert/chocolate_trifle_recipe.html" \n _topGarnish with more chocolate morsels on top. Yield: 12 servings. Chocolate Cherry Trifle 2 (approximately 12 ounces each) chocolate pound cakes 1/2 cup black cherry jam 2 cups drained bottled sour cherries, reserve juice (recommended: Morello) 1/2 cup reserved cherry juice (she used cherry brandy, but said you could use the cherry juice instead and that would work just as well) 1 large size package chocolate pudding & ingredients to make pudding 1 container Cool Whip Grated chocolate Prepare pudding as directed on the package. Set aside. Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl. Pour over the cherry juice so that the cake soaks it up, and then top with the drained cherries. Spread the chocolate pudding over the cherries. Top with a layer of the Cool Whip and then garnish with grated chocolate.~ Chocolate-Peanut Butter Trifle 1 pouch Betty Crocker chocolate peanut butter chip cookie mix 1/3 cup vegetable oil 2 tablespoons water 1 egg 1/2 cup butter or margarine 1/2 cup packed brown sugar 1/2 cup creamy peanut butter 1 1/2 cups whipping (heavy) cream 2 tablespoons chopped chocolate-covered peanuts Heat oven to 350 degrees F. Make cookies as directed on pouch, using oil, water and egg. Bake and cool as directed. Cut each cookie into fourths. Melt butter and brown sugar in 1 quart saucepan over medium heat, stirring frequently, until mixture is smooth. Stir in peanut butter until well blended. Refrigerate 30 minutes. Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft. Fold whipped cream into peanut butter mixture. Place half of the cookie pieces in bottom of 2 quart glass bowl. Spoon half of peanut butter mixture over cookies. Top with remaining cookies and peanut butter mixture. Cover and refrigerate at least 2 hours but no longer than 12 hours. Sprinkle with peanuts. Prep time: 10 minutes Start to finish: 2 hr 50 min. Yield: 12 servings Nutrition Information: 1 serving: Calories 505 (calories from fat 315); Total Fat 35 mg (saturated fat 12 g); Cholesterol 45 mg; Sodium 315 mg; Total Carbohydrate 43 g (Dietary fiber 1 g); Protein 6g.  HYPERLINK "http://www.cooksrecipes.com/dessert/chocolate_raspberry_trifle_recipe.html" \n _topChocolate Raspberry Trifle 3 tablespoons cornstarch 1 tablespoon granulated sugar 1/8 teaspoon salt 2 cups milk 3 large  HYPERLINK "http://www.cooksrecipes.com/dessert/chocolate_raspberry_trifle_recipe.html" \n _topegg yolks 1 (11.5-ounce) package NESTL TOLL HOUSE Milk Chocolate Morsels, divided use 1 cup heavy  HYPERLINK "http://www.cooksrecipes.com/dessert/chocolate_raspberry_trifle_recipe.html" \n _topwhipping cream 1 tablespoon granulated sugar 1 (10.75-ounce) frozen pound cake, thawed 2 tablespoons crme de cacao, divided 1/4 cup seedless  HYPERLINK "http://www.cooksrecipes.com/dessert/chocolate_raspberry_trifle_recipe.html" \n _topraspberry jam 1/2 to 1 cup fresh raspberries, for garnish 1/4 cup NESTL TOLL HOUSE Baking Cocoa, (optional) For  HYPERLINK "http://www.cooksrecipes.com/dessert/chocolate_raspberry_trifle_recipe.html" \n _topChocolate Custard: Combine cornstarch, sugar and salt in medium, heavy-duty  HYPERLINK "http://www.cooksrecipes.com/dessert/chocolate_raspberry_trifle_recipe.html" \n _topsaucepan. Gradually add milk. Whisk in egg yolks until smooth. Cook, stirring constantly, over medium heat until mixture comes to a boil. Boil, stirring constantly, for 1 minute. Remove from heat. Add 1 1/2 cups morsels; stir until melted. Press  HYPERLINK "http://www.cooksrecipes.com/dessert/chocolate_raspberry_trifle_recipe.html" \n _topplastic wrap on surface; refrigerate. For Trifle: Beat cream and sugar until stiff peaks form. Cut cake into 1/2-inch thick slices. Cut one slice into thin strips; reserve for top. In 2-quart straight-sided bowl, layer half cake slices, half crme de cacao, half jam, half chocolate custard and half  HYPERLINK "http://www.cooksrecipes.com/dessert/chocolate_raspberry_trifle_recipe.html" \n _topwhipped cream. Repeat cake, crme de cacao, jam and chocolate custard layers. Top with reserved  HYPERLINK "http://www.cooksrecipes.com/dessert/chocolate_raspberry_trifle_recipe.html" \n _topcake strips, remaining whipped cream, and remaining morsels. Cover; refrigerate for 1 hour.  HYPERLINK "http://www.cooksrecipes.com/dessert/chocolate_raspberry_trifle_recipe.html" \n _topGarnish with raspberries; sprinkle with  HYPERLINK "http://www.cooksrecipes.com/dessert/chocolate_raspberry_trifle_recipe.html" \n _topcocoa. Yield: 10 servings. Chocolate Toffee Trifle Source: Paula's Home Cooking, Episode: Sexy Southern Chocolate 1 box chocolate cake mix 1/2 cup coffee liqueur 2 cups fudge sauce, recipe follows, or 1 (16 ounce) jar fudge sauce 3 chocolate covered toffee candy bars, broken into pieces 1 1/2 cups heavy cream whipped and sweetened with 1/3 cup sugar Prepare the cake according to the package directions for a 9 by 13-inch cake. Cool thoroughly. Prick the entire top of the cake with a fork. Pour coffee liqueur over the cake and allow it to soak in. Wrap the cake with plastic and refrigerate for at least 3 hours. Slice the cake into 1-inch thick pieces. Line the bottom of a large glass bowl with a single layer of cake. Pour 1/4 of the fudge sauce over the cake, top with 1/4 of the candy bar-bits then 1/3 of the whipped cream. Repeat layering 2 more times ending with fudge sauce and candy bits. Refrigerate until ready to serve. Hot Fudge Sauce 1 4 oz. bar German Chocolate 1/2 oz. unsweetened chocolate 8 tbls. butter 3 cups powdered sugar (icing sugar) 1 2/3 cups evaporated milk 1 1/3 tsp. vanilla Melt the chocolate with the butter. Stir in the powdered sugar; add the evaporated milk and blend well. Bring to a simmer. Cook about 8 minutes. Add vanilla. Cook's Note: Assemble the trifle shortly before serving or it will get soggy. Chocolate Toffee Trifle 2 1 box Devil's Food Cake Mix 1 (3.9-ounce) package instant chocolate pudding mix 1 1/2 cups milk 1/2 cup Kahlua 6 (1 1/8-ounce) Heath bars, frozen wrapped 2 cups heavy whipping cream, whipped Bake the cake in a 13 by 9-inch baking pan according to the package's directions. Pour pudding into a bowl and add milk and Kahlua; mix well. Leave Heath bars in wrappers and pound with a hammer to crush. In a very large pretty Trifle dish or glass bowl, layer in this order: 1/2 the cake cubes 1/2 the pudding mixture 1/2 the whipped cream 1/2 the Heath bars Repeat layers. Cover with plastic wrap and refrigerate overnight. Coffee  HYPERLINK "http://www.cooksrecipes.com/dessert/coffee_brownie_trifle_recipe.html" \n _topBrownie Trifle 1 (22-ounce) package prepared brownies, cut into 1/2-inch squares 1 cup  HYPERLINK "http://www.cooksrecipes.com/dessert/coffee_brownie_trifle_recipe.html" \n _topinstant coffee powder, cooled - divided use 1 (8-ounce) package  HYPERLINK "http://www.cooksrecipes.com/dessert/coffee_brownie_trifle_recipe.html" \n _topcream cheese, softened 1 cup cold milk 1 (3.5-ounce) package  HYPERLINK "http://www.cooksrecipes.com/dessert/coffee_brownie_trifle_recipe.html" \n _topchocolate instant pudding and pie filling 1 (8-ounce)  HYPERLINK "http://www.cooksrecipes.com/dessert/coffee_brownie_trifle_recipe.html" \n _topcontainer frozen whipped topping, thawed - divided use 1/2 pint raspberries Sprinkle cut-up brownies with 1/4 cup of the coffee. Beat cream cheese and remaining 3/4  HYPERLINK "http://www.cooksrecipes.com/dessert/coffee_brownie_trifle_recipe.html" \n _topcup coffee with an electric mixer on medium speed until smooth. Gradually beat in milk until smooth. Add pudding mix. Beat on low speed until blended. Gently stir in 2 cups of the whipped topping. Layer brownies, raspberries and pudding mixture in 8 individual glass  HYPERLINK "http://www.cooksrecipes.com/dessert/coffee_brownie_trifle_recipe.html" \n _topdessert dishes; repeat layers. Refrigerate until ready to serve. Top with remaining whipped topping and additional raspberries. Yield: 8 servings. Death by Chocolate 1 (19.8 ounce) package brownie mix, plus ingredients to make brownies 2 (3.9 ounce) packages instant chocolate pudding mix 1 (16 ounce) package frozen whipped topping, thawed 3 (1.4 ounce) bars chocolate covered English toffee Prepare brownies according to package directions. Let cool. Mix pudding according to package directions. In a glass punch bowl, layer in the following order: 1/2 of the brownie, crumbled; 1/2 of the pudding; 1 toffee bar, crushed; 1/2 of the whipped topping. Repeat layers in the same order. Save the last toffee bar to crumble and sprinkle on top before serving. Refrigerate. Best if made the day before you serve it. Double Chocolate Mocha Trifle Source: Season's Best 1997 1 package (18.25 oz.) brownie mix (plus ingredients to make brownies) 1 3/4 cup cold milk 2 packages (3.4 oz. each) white chocolate instant pudding and pie filling 1/4 cup warm water 4 teaspoons instant coffee granules 2 cups thawed frozen whipped topping 3 toffee bars (1.5 ounces each) Lightly spray 9 x13 Baker with vegetable oil using Kitchen Spritzer. Prepare and bake brownie mix according to the 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. Chop toffee bars using Food Chopper. Layer 1/3 of brownie cubes onto bottom of Trifle Bowl. Top with 1/3 of pudding mixture, pressing lightly, and 1/3 of chopped toffee. Repeat layers two more times. Chill 30 minutes before serving. Yield: 12 servings NOTE: Vanilla instant pudding and pie filling may be substituted for white chocolate pudding, if desired. Easy Chocolate Trifle 1 pkg. (2-layer size) chocolate cake mix 1 qt. (4 cups) cold milk 2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed 4 pkg. (1.4 oz. each) chocolate-covered English toffee bars, crushed PREPARE cake batter and bake in 13x9-inch baking pan as directed on package. Cool completely on wire rack. Cut into 1/2-inch cubes. ADD milk to dry pudding mix in medium bowl. Beat with wire whisk 2 minutes or until well blended. LAYER half each of the cake cubes, pudding, whipped topping and crushed chocolate bars in large glass trifle bowl. Repeat all layers. Serve immediately or cover and refrigerate until ready to serve. Yield: 18 servings, 2/3 cup each Size It Up: Looking for a dessert to feed a crowd? This simple, yet elegant, trifle makes enough for 18 people. Variation: Prepare as directed, using fat free milk, JELL-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling and COOL WHIP LITE Whipped Topping. Fudgy Brownie Trifle 1 package (1 pound 3.8 ounces) Betty Crocker fudge brownie mix 1/4 cup water 1/2 cup vegetable oil 2 eggs 1 tablespoon instant coffee (dry) 1 package ( 4 serving size) chocolate fudge instant pudding and pie filling mix 2 cups cold milk 1 package (10 ounces) English Toffee bits 1 container (8 ounces) frozen whipped topping, thawed Heat oven to 350 degrees F. Grease bottom of rectangular pan, 13 X 9X2 inches. Stir brownie mix, water, oil an eggs in medium bowl until well blended. Stir in coffee. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely for 1 hour. Cut brownies into 1 inch squares. Place half of the squares in bottom of 3 qt trifle bowl. Make pudding mix as directed on package for pudding, using milk. Pour half of the pudding over brownies in bowl. Top with half each of the toffee bits and whipped topping. Repeat with remaining brownies, pudding, toffee bits and whipped topping. Cover and refrigerate at least 4 hours before serving. Store covered in refrigerator. This chocolate pleaser can be made up to 24 hours ahead of time. You can also bake the brownies and freeze them tightly covered up to 2 months. Yield: 20 servings Godiva Chocolate Coffee Almond Mousse Trifle Sponge Layer 1 cup  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle61.html" \n _topcake flour 1/2 cup granulated sugar, divided Pinch of salt 4 large eggs 1  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle61.html" \n _topteaspoon vanilla extract 2 tablespoons vegetable oil Coffee Almond Syrup 2 tablespoons almond flavored  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle61.html" \n _topliqueur 1 teaspoon instant coffee granules 1 teaspoon vanilla extract 1/2 cup water 1/4 cup granulated sugar Chocolate Mousse 2  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle61.html" \n _toptablespoons water 1 tablespoon vanilla extract 1 1/2 teaspoons unflavored powdered gelatin 3 large egg yolks 1 1/4 cups  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle61.html" \n _topheavy cream, divided 3/4 cup milk 3 tablespoons granulated sugar Pinch of salt 4 (1.5 ounce) bars Godiva  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle61.html" \n _topDark Chocolate, coarsely chopped Coffee-Almond Whipped Cream 2 tablespoons almond flavored liqueur 1  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle61.html" \n _topteaspoon instant coffee granules 1 teaspoon vanilla extract 2 cups heavy cream 2 tablespoons granulated sugar Garnish 12  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle61.html" \n _topamaretto cookies, crumbled Chocolate-covered espresso beans Slivered almonds Make the sponge layer: Preheat to 350 degrees F. Lightly butter the bottom and sides of 9-inch round  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle61.html" \n _topcake pan. Line with parchment paper or wax paper. Sift together flour, 1 tablespoon sugar and salt. Whip eggs and remaining sugar in a large bowl, using an electric  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle61.html" \n _topmixer at medium speed, for 4 to 5 minutes. The batter should be airy, pale and tripled in volume. Add  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle61.html" \n _topvanilla extract during the last minute of whipping. Gently fold the flour mixture  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle61.html" \n _topinto the batter, one-third at a time, using a large rubber spatula. Then fold in oil. Sprea      !"#$%&'()*+,-./0123456789:;<=>?@ABCDEFGHIJKLMNOPQRSTUVWXYZ[\]^_`abcdefghijklmnopqrstuvwxyz{|}~      !"#$%&'()*+,-./0123456789:;<=>?@ABCDEFGHIJKLMNOPQRSTUVWXYZ[\]^_`abcdefghijklmnopqrstuvwxyz{|}~      !"#$%&'()*+,-./0123456789:;<=>?@ABCDEFGHIJKLMNOPQRSTUVWXYZ[\]^_`abcdefghijklmnopqrstuvwxyz{|}~     d batter into prepared pan.  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle61.html" \n _topBake for 20 to 25 minutes or until the center springs back when gently pressed. Cool in pan on rack 10 minutes. Remove  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle61.html" \n _topcake from pan and cool completely on wire rack, top side up. Make the coffee  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle61.html" \n _topalmond syrup: Mix almond flavored liqueur, coffee and vanilla extract in small cup until the coffee is dissolved. Combine water and sugar in a  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle61.html" \n _topsmall saucepan. Cook over medium heat until sugar dissolves. Continue cooking until syrup comes to a boil. Remove from heat. Stir in coffee mixture. Make the chocolate mousse: Mix water and vanilla extract. Sprinkle in gelatine and let stand until gelatine softens. Whisk the  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle61.html" \n _topegg yolks in a medium bowl until blended. Combine 3/4 cup of the cream, milk, sugar and salt in a heavy, medium  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle61.html" \n _topsaucepan. Cook over medium heat, stirring occasionally, until small bubbles form around the side of the pan. Remove pan from heat. Gradually  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle61.html" \n _topwhisk about 3/4 cup of the hot cream mixture into the yolks until blended. Then pour egg mixture back into the saucepan. Continue cooking over medium-low heat, stirring constantly with a wooden spoon, for 2 to 4 minutes or until the custard has thickened slightly. It is done when you can run your finger down the back of a coated  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle61.html" \n _topspoon and a path remains in the custard for several seconds. (Do not let the custard come to a boil.) Remove pan from heat and immediately strain the  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle61.html" \n _topcustard into a metal bowl. Add softened gelatin mixture and stir until completely dissolved. Add the  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle61.html" \n _topchocolate and stir until melted and smooth. Set the bowl over a large bowl containing ice water. Let stand for 5 to 10 minutes, stirring once or twice, until cool. Remove bowl from ice water. Whip the remaining cream until stiff peaks form, using a hand-held electric mixer. Fold one-third of the whipped cream into the chocolate mixture, using a  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle61.html" \n _toprubber spatula. Fold in the remaining whipped cream. Cover with  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle61.html" \n _topplastic wrap and refrigerate for 20 to 30 minutes or until mixture starts to thicken. Do not let the mousse set. Make the coffee almond whipped cream: Mix almond flavored liqueur, coffee and  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle61.html" \n _topvanilla in small cup. Stir until coffee dissolves. Whip the cream with the coffee mixture and sugar in a chilled large bowl, using a hand-held electric mixer at high speed, until soft peaks form. Assemble the trifle: Split the cake into two equal layers, using a long serrated knife. Brush one sponge layer with about one-fourth of the coffee syrup, using a  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle61.html" \n _toppastry brush. Place the cake layer, syrup soaked side down, into 3-quart glass straight-sided bowl. Trim cake to fit, if necessary. Generously brush the top of the cake layer with syrup. Top with crumbled  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle61.html" \n _topamaretti cookies. Spread with half of the chocolate mousse. Reserve 1 cup of the coffee  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle61.html" \n _topwhipped cream for piping on the top of the trifle. Spread the remaining whipped cream over mousse. Brush half of the remaining syrup over the remaining cake layer and place it syrup side down in bowl. Brush the top of the cake with the remaining syrup. Spread with remaining mousse. Fill a  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle61.html" \n _toppastry bag with a large star tip with reserved coffee whipped cream. Pipe a decoration on top of the trifle. Garnish with chocolate-covered espresso beans and slivered almonds. Refrigerate the trifle for at least 4 hours before serving. M&M'S Brownie Trifle 1 large container Cool Whip, thawed 1 box fudge  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle36.html" \n _topbrownie mix 2 cups "M&M's" Chocolate Mini Baking Bits 3 (regular size) Snickers  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle36.html" \n _topbars, chopped into 10 or 15 pieces  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle36.html" \n _topChocolate syrup 1 small box chocolate flavor instant pudding Bake brownies according to package instructions. Let cool and cut into squares. Make instant pudding according to package instructions. Assembly: Layer trifle accordingly in a deep glass bowl or trifle bowl. Drizzle brownies with chocolate syrup. Layer pudding. Layer  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle36.html" \n _topwhipped cream. Sprinkle with chopped Snickers bars and M&M's Chocolate Mini Baking Bits. Repeat, making at least three layers. Finish with a final sprinkling of M&M's  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle36.html" \n _topChocolate Mini Baking Bits and Snickers. NOTE: For extra rich brownies, stir 1 cup (240 mL) of "M&M's" Chocolate Mini  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle36.html" \n _topBaking Bits into batter. Mississippi Mud Trifle Package of regular oreo cookies large container of cool whip mini marshmallows large box instant chocolate pudding, prepared according to package directions large box instant vanilla pudding, prepared according to package directions Chop up 2 cups oreo cookies w/ chopper and put in bowl. Top with 1/2 of the chocolate pudding, then about 1/2 of the cool whip (I use a little less than 1/2). Top with 2 cups mini marshmallows, then 1/2 of the vanilla pudding. Repeat layers. Sprinkle top with a few more chopped oreos. Monster Mash 2 angel food cakes, cut in cubes 2 small packages sugar free chocolate pudding mix, made with skim milk package sugar free lemon flavored cookies, crushed unsweetened coconut semisweet chocolate chips 2 small packages sugar free pistachio pudding mix, made with skim milk package sugar free chocolate flavored cookies, crushed low fat whipped topping In trifle bowl, layer 1/2 of cake cubes, 3/4 chocolate pudding, lemon cookie crumbs, coconut, chocolate chips, rest of cake cubes, 3/4 pistachio pudding, chocolate cookie crumbs, coconut, chocolate chips, rest of chocolate and pistachio puddings and top with whipped topping. Peanut Butter Brownie Trifle a.k.a. Jessica's Trifle 21 ounce package brownie mix 10 ounce bag of peanut butter chips 5 ounce package vanilla instant pudding mix 3 cups milk 1/2 cup peanut butter, creamy 2 teaspoons vanilla extract 1 cup whipping cream, whipped and divided 24 regular sized (about 2 inches in diameter) peanut butter cups, divided Line a 13 by 9 inch pan with aluminum foil, extend foil by 2 inches over side. Prepare brownie mix according to package directions. Add peanut butter chips. Bake in foil lined pan for length of time required by package. Cool completely. Lift foil out of pan. Invert on cutting board. Remove foil. Cut into 3/4 inch pieces, using sharp knife. Coarsely chop 20 peanut butter cups; saving 4 for garnish. Combine pudding mix and milk in large bowl. Beat at low speed for 2 minutes or until thickened. Add peanut butter and vanilla; beat until smooth. Gently fold in half of whipped cream. Place half of brownies in bottom of trifle bowl; top with 1/2 of chopped candy and half of pudding. Repeat layers. Top with remaining whipped cream, spooned or piped on. Slice leftover candy in four long pieces. Arrange them vertically on top of cream. Raspberry Chocolate Trifle 1 package (3.9 oz) instant chocolate pudding mix 2 cups cold milk 1 frozen pound cake (10-3/4 ounce loaf), thawed 2 C. fresh OR frozen raspberries, thawed 1 C. raspberry preserves whipped cream or topping raspberries for garnish Mix pudding and milk according to package directions. Chill. Cut pound cake into 1 inch cubes. Place half in small trifle bowl. Gently stir together raspberries and preserves. Spoon half of this mixture over cake. Pour half of the pudding over raspberries. Repeat layers. Chill until ready to serve. Garnish with whipped topping and more raspberries. Raspberry Chocolate Mousse Trifle 1 (18.25 ounce) box  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle11.html" \n _topchocolate fudge cake mix 12 ounces semisweet  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle11.html" \n _topchocolate chips or squares 6 eggs, separated 3/4 cup softened butter Seedless raspberry jam 1/4 cup Chambord (raspberry liqueur) 1 cup  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle11.html" \n _topconfectioners sugar 1 large container Cool Whip Prepare cake according to directions on package and bake in a greased 13 x 9-inch pan. Cool. Cut cake in half and save half for the next time. It will freeze well. Melt chocolate in the top of a  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle11.html" \n _topdouble boiler over hot, not boiling, water. Cool. In a large bowl beat egg whites until soft peaks form. Set aside. Beat butter with confectioners sugar until light. Add the  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle11.html" \n _topegg yolks and beat until well blended and creamy. Add the cooled chocolate and  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle11.html" \n _topliqueur. Gently fold in beaten egg whites. Chill. Use a clear trifle dish or a beautiful deep  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle11.html" \n _topserving dish. Crumble half of the  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle11.html" \n _topcake and put it in the bottom of the serving dish. Spread a very, very thin layer of  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle11.html" \n _topraspberry jam over the top. Pour half of the chocolate mousse on top followed by the Cool Whip. Repeat the layers. Yield: 12 to 15 servings Swiss Chocolate Trifle 1 small box pudding/pie filling mix 2 egg yolks 1 (18.25 ounce) box Swiss chocolate  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle30.html" \n _topcake mix 1/2 cup rum 1 cup whipping cream 2 tablespoons granulated sugar Maraschino cherries 1 can  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle30.html" \n _topcherry pie filling Cook pudding as directed on box. When thick, stir in egg yolks.  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle30.html" \n _topBake a Swiss chocolate  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle30.html" \n _topcake in 2 layers. When cool, split layers and place pie filling between layers. Cut these into 2-inch squares. Place in trifle bowl and pour rum over. Cover with pudding. Decorate with  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle30.html" \n _topwhipped cream, sugar and cherries. Turtle Trifle 8 ounces mascarpone cheese, softened (you can substitute an 8 ounce package of cream cheese here if you want) 1 1/2 cups whipping cream 1 1/2 teaspoons vanilla extract 2 lbs frozen pecan pie, thawed and cut into 1-inch cubes 1/3 cup chocolate fudge topping 1/3 cup caramel topping 1/2 cup chopped pecans, toasted (optional) Beat mascarpone cheese, whipping cream, and vanilla extract in a large bowl at medium speed with a heavy-duty electric stand mixer, using the whisk attachment, 2 to 3 minutes or until smooth and firm. Place half of pie cubes in bottom of a 4-quart trifle dish or tall, clear 4-quart glass bowl. Spread half of whipped cream mixture over pie cubes. Drizzle with half each of chocolate fudge topping and caramel topping. Sprinkle with half of chopped pecans. Repeat layers. Cover and chill at least 1 hour and up to 8 hours. Fruit Trifles Apple Spice Cake Trifle 1 box (18.25 ounce size) spice cake mix 1 1/4 cup cinnamon applesauce 3 eggs 1/3 cup vegetable oil 1 can (21 ounce size) apple pie filling 1 tablespoon butter 7 teaspoons ground cinnamon, divided 3 cups cold milk 1 large box instant vanilla pudding mix 1 envelope whipped topping mix 1 carton (12 ounce size) frozen whipped topping, thawed 1/2 cup chopped walnuts 1/4 cup English toffee bits or almond brickle chips In a  HYPERLINK "http://www.cdkitchen.com/recipes/recs/180/AppleSpiceCakeTrifle69659.shtml" \l "%23" \n _blankmixing bowl, combine dry cake mix, applesauce, eggs and oil; beat on medium speed of electric mixer for 2 minutes. Pour into a greased 13 x 9-inch baking pan. Bake at 350 degrees F for 35 to 40 minutes or until a wooden pick inserted near the center comes out clean. Cool on a  HYPERLINK "http://www.cdkitchen.com/recipes/recs/180/AppleSpiceCakeTrifle69659.shtml" \l "%23" \n _blankwire rack. In a saucepan, cook  HYPERLINK "http://www.cdkitchen.com/recipes/recs/180/AppleSpiceCakeTrifle69659.shtml" \l "%23" \n _blankpie filling, butter and 1 teaspoon cinnamon until butter is melted; stir until well blended. Cool. In a mixing bowl, combine milk, pudding mix, topping mix and remaining cinnamon. Beat on high until thickened, about 5 minutes. Let stand 5 minutes. Spread a third of the topping in a 6-quart clear glass bowl. Cut cake into cubes; place half over topping. Top with half of the fruit mixture, walnuts and pudding mixture. Repeat layers, ending with remaining topping mixture. Sprinkle with toffee bits. Cover and chill for at least 2 hours. Apple Spice Trifle 1 (18.25-ounce) package spice  HYPERLINK "http://www.cooksrecipes.com/dessert/apple_spice_trifle_recipe.html" \n _topcake mix 1 large eggs 1 1/3 cups water 1/3 cup  HYPERLINK "http://www.cooksrecipes.com/dessert/apple_spice_trifle_recipe.html" \n _topvegetable oil 2 (12-ounce) packages STOUFFER'S  HYPERLINK "http://www.cooksrecipes.com/dessert/apple_spice_trifle_recipe.html" \n _topHarvest Apples 2 (8-ounce) packages cream cheese, softened 1  HYPERLINK "http://www.cooksrecipes.com/dessert/apple_spice_trifle_recipe.html" \n _topteaspoon ground cinnamon 1/4 cup apple juice 1 (8-ounce) container frozen whipped topping Beat spice cake mix and next 3 ingredients at medium speed with an  HYPERLINK "http://www.cooksrecipes.com/dessert/apple_spice_trifle_recipe.html" \n _topelectric mixer according to package directions.  HYPERLINK "http://www.cooksrecipes.com/dessert/apple_spice_trifle_recipe.html" \n _topSpoon batter into a lightly greased 13 x 9-inch pan.  HYPERLINK "http://www.cooksrecipes.com/dessert/apple_spice_trifle_recipe.html" \n _topBake at 350F (175C) for 25 to 35 minutes. Cool in pan on a wire rack. Thaw escalloped apples in  HYPERLINK "http://www.cooksrecipes.com/dessert/apple_spice_trifle_recipe.html" \n _topmicrowave oven at MEDIUM (50% power) 6 to 7 minutes. Beat  HYPERLINK "http://www.cooksrecipes.com/dessert/apple_spice_trifle_recipe.html" \n _topcream cheese, cinnamon, and apple juice in a large bowl at medium speed with an electric mixer until creamy. Stir in escalloped apples until blended. Fold in whipped topping. Cut  HYPERLINK "http://www.cooksrecipes.com/dessert/apple_spice_trifle_recipe.html" \n _topcake into 4 1/2 x 1/2-inch slices. Place one-fourth of cake in a 4 quart trifle dish or bowl; top with 1 3/4 cups apple mixture. Repeat layers, ending with apple mixture. Chill, if desired. Yield: 12 servings. Apple Trifle 3 (12-ounce) packages STOUFFER'S  HYPERLINK "http://www.cooksrecipes.com/dessert/apple_trifle_recipe.html" \n _topHarvest Apples, defrosted according to package directions 1/2 cup  HYPERLINK "http://www.cooksrecipes.com/dessert/apple_trifle_recipe.html" \n _topcaramel topping for  HYPERLINK "http://www.cooksrecipes.com/dessert/apple_trifle_recipe.html" \n _topice cream 1 (15.75-ounce) can  HYPERLINK "http://www.cooksrecipes.com/dessert/apple_trifle_recipe.html" \n _topvanilla pudding 1/4 cup  HYPERLINK "http://www.cooksrecipes.com/dessert/apple_trifle_recipe.html" \n _toprum, (optional) 1 (10.75-ounce) package  HYPERLINK "http://www.cooksrecipes.com/dessert/apple_trifle_recipe.html" \n _toppound cake, cut into 1/4-inch slices 1 cup  HYPERLINK "http://www.cooksrecipes.com/dessert/apple_trifle_recipe.html" \n _topnon-dairy whipped topping 1/4 cup chopped walnuts 2  HYPERLINK "http://www.cooksrecipes.com/dessert/apple_trifle_recipe.html" \n _toptablespoons maraschino cherries, (optional) Combine escalloped apples and caramel topping in a large bowl; stir gently. Combine pudding and rum in a small bowl. Place half of pound cake slices in a  HYPERLINK "http://www.cooksrecipes.com/dessert/apple_trifle_recipe.html" \n _toplarge glass serving bowl. Top with half of apple mixture, then half of pudding mixture; repeat layers.  HYPERLINK "http://www.cooksrecipes.com/dessert/apple_trifle_recipe.html" \n _topSpoon whipped topping over pudding; sprinkle with nuts.  HYPERLINK "http://www.cooksrecipes.com/dessert/apple_trifle_recipe.html" \n _topGarnish with cherries, if desired. Refrigerate until ready to serve. Yield: 10 servings. Berry Cheesecake Trifle 2 (8-ounce) packages low fat cream cheese 1 cup powdered sugar 1 cup low fat sour cream 1/4  HYPERLINK "http://www.cooksrecipes.com/dessert/berry_cheesecake_trifle_recipe.html" \n _topteaspoon vanilla extract 1/2 teaspoon almond extract 1 (12-ounce) container frozen low-fat whipped topping, thawed 1 angel  HYPERLINK "http://www.cooksrecipes.com/dessert/berry_cheesecake_trifle_recipe.html" \n _topfood cake, torn into bite sized pieces 1 1/2 quarts  HYPERLINK "http://www.cooksrecipes.com/dessert/berry_cheesecake_trifle_recipe.html" \n _topfresh strawberries, sliced 1 1/2 quarts fresh  HYPERLINK "http://www.cooksrecipes.com/dessert/berry_cheesecake_trifle_recipe.html" \n _topblueberries 3 tablespoons granulated sugar In large bowl, cream together cream cheese and  HYPERLINK "http://www.cooksrecipes.com/dessert/berry_cheesecake_trifle_recipe.html" \n _toppowdered sugar; add sour cream, vanilla, and  HYPERLINK "http://www.cooksrecipes.com/dessert/berry_cheesecake_trifle_recipe.html" \n _topalmond extract. Set aside. Fold whipped topping into cream cheese mixture. Add cake pieces and fold lightly, set aside. Combine strawberries and sugar. Layer in  HYPERLINK "http://www.cooksrecipes.com/dessert/berry_cheesecake_trifle_recipe.html" \n _toplarge glass bowl starting with strawberries, then cake pieces, then blueberries. Continue layering until finished, 3 or 4 layers is good (depends on your bowl). Finish with berries on top and  HYPERLINK "http://www.cooksrecipes.com/dessert/berry_cheesecake_trifle_recipe.html" \n _topgarnish with additional whipped topping if you want. Cover and chill well. Garnish with additional strawberries and blueberries just before serving, if desired. Yield: 24 servings. Berry Trifle 2 cups granulated sugar 1 cup unsalted butter 1/4 cup almond paste 4 large eggs 1 large  HYPERLINK "http://www.cooksrecipes.com/dessert/berry_trifles_recipe.html" \n _topegg yolk 4 cups all-purpose flour 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 1 medium lemon, zested 1/3 cup orange  HYPERLINK "http://www.cooksrecipes.com/dessert/berry_trifles_recipe.html" \n _topliqueur 3 cups sliced strawberries 3 cups raspberries 3 cups blackberries 2 cups mascarpone cheese 1/3 cup  HYPERLINK "http://www.cooksrecipes.com/dessert/berry_trifles_recipe.html" \n _topwhipping cream 1 tablespoon granulated sugar 6 sprigs of mint Preheat oven to 350F (175C). Grease a Bundt or ring pan. Place the sugar, butter and almond paste in the bowl of an  HYPERLINK "http://www.cooksrecipes.com/dessert/berry_trifles_recipe.html" \n _topelectric mixer. Using the paddle attachment, beat on medium speed until smooth. Add the eggs and egg yolk one at a time, blending well after each addition. Mix up to 4 cups flour just until the batter forms together. Add the  HYPERLINK "http://www.cooksrecipes.com/dessert/berry_trifles_recipe.html" \n _topvanilla extract, almond extract and  HYPERLINK "http://www.cooksrecipes.com/dessert/berry_trifles_recipe.html" \n _toppeel; mix just until blended. Pour the batter into the prepared pan. Bake 40 minutes to 1 hour, or until a tester inserted in the center comes out clean. Cool 10 minutes; invert onto a wire rack to cool. Line a baking sheet with  HYPERLINK "http://www.cooksrecipes.com/dessert/berry_trifles_recipe.html" \n _topplastic wrap. Slice the pound cake and place on top of the plastic. Sprinkle the  HYPERLINK "http://www.cooksrecipes.com/dessert/berry_trifles_recipe.html" \n _topcake with orange liqueur. Set aside for 5 minutes. Place the strawberries in a medium bowl. Add the raspberries and  HYPERLINK "http://www.cooksrecipes.com/dessert/berry_trifles_recipe.html" \n _topblackberries and toss to  HYPERLINK "http://www.cooksrecipes.com/dessert/berry_trifles_recipe.html" \n _topcoat. Into the bottom of 6 large wine glasses, crumble the soaked pound cake to a depth of about 1/2-inch. Top each portion with 3 or 4  HYPERLINK "http://www.cooksrecipes.com/dessert/berry_trifles_recipe.html" \n _toptablespoons of the mixed berries, then 2 tablespoons of the mascarpone. Distribute half the remaining  HYPERLINK "http://www.cooksrecipes.com/dessert/berry_trifles_recipe.html" \n _toppound cake among the glasses, then all but 3 tablespoons or so of the remaining  HYPERLINK "http://www.cooksrecipes.com/dessert/berry_trifles_recipe.html" \n _topberries. Spoon on the remaining mascarpone, then a final layer of pound cake. In a bowl, whip the cream until it begins to thicken. Add 1 tablespoon sugar and whip until soft peaks form. Top each glass with the whipped cream and a few berries. Refrigerate. Just before serving, garnish with sprigs of mint. Yield: 14 servings. Blueberry Lemon Trifle 1 (18.25-ounce) package yellow  HYPERLINK "http://www.cooksrecipes.com/dessert/blueberry-lemon-trifle-recipe.html" \n _topcake mix 1 (3-ounce) package instant lemon pudding mix 4 cups fresh  HYPERLINK "http://www.cooksrecipes.com/dessert/blueberry-lemon-trifle-recipe.html" \n _topblueberries, rinsed and drained well 1 (12-ounce) container  HYPERLINK "http://www.cooksrecipes.com/dessert/blueberry-lemon-trifle-recipe.html" \n _topnon-dairy whipped topping Prepared cake according to package directions in a 13 x 9 x 2-inch  HYPERLINK "http://www.cooksrecipes.com/dessert/blueberry-lemon-trifle-recipe.html" \n _topbaking pan. Cool. Meanwhile, prepare lemon pudding according to package directions and refrigerate for 1 hour. Fold the entire container of whipped topping into the pudding. Cut cake into 1-inch cubes. Place a layer of cake cubes on the bottom of a trifle bowl or similar glass container with straight sides. Spoon a layer of pudding over the  HYPERLINK "http://www.cooksrecipes.com/dessert/blueberry-lemon-trifle-recipe.html" \n _topcake cubes, then a layer of blueberries. Repeat process until all ingredients are used, ending with the pudding. Refrigerate for several hours before serving. Yield: 12 to 15 servings. Blueberry Trifle yellow cake, sliced in 5 layers your favorite liqueur (optional) blueberry jam 3 pints blueberries 1 pint cream, sweetened and whipped In a trifle bowl, layer yellow cake, sprinkle liqueur, smear with thin layer of jam, cover with blueberries, top with whipped cream. Repeat until almost top. Finish with whipped cream on top. Garnish with few blueberries. Cherry-Pineapple Punch Bowl Cake 1 18-1/4 ounce box butter cake mix, prepared and cooled 20 ounce crushed pineapple 2- 5.9 ounce packages instant French or regular vanilla pudding, prepared as directed 16 ounce container whipped topping or 1 pint whipped cream 20 ounce can cherry pie filling Crumble 1/2 of cake in trifle bowl. Spread 1/2 of pineapple over crumbled cake, spread 1/2 of pudding mixture over pineapple, add 1/2 whipped topping over pudding, top with 1/2 cherry pie filling. Repeat layers. Chill at least 1 hour before serving. Easy Raspberry Trifle 1 box Betty Crocker white angel food cake mix 11/4 cups cold water 3 cups boiling water 1 box ( 8 serving size) sugar free raspberry flavored gelatin 2 packages (10 oz. each) frozen sweetened raspberries, thawed 3 containers (6 oz. each) Yoplait Original red raspberry yogurt Move oven rack to lowest position (remove other racks). Heat oven to 350 degrees F. In extra large glass or metal bowl, beat cake mix and cold water on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10 inch angel food (tube) cake pan. Do not use fluted tube cake pan or 9 inch angel food (tube) cake pan, or batter will overflow. Bake 37 to 47 minutes or until top is dark, golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan. Tear cake into 3/4 inch pieces. Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Add raspberries. (If desired remove several raspberries and reserve for garnish.) Refrigerate gelatin mixture about 15 minutes or until thickened but not set. Layer half each of the cake pieces, gelatin mixture and yogurt in 3 qt glass trifle bowl; repeat. Garnish with reserved raspberries. Refrigerate at least 2 hours until firm. Cover and refrigerate any remaining dessert. Easy Strawberry Trifle 1 (7-ounce) package jelly rolls, sliced 1 (3 1/2-ounce) package  HYPERLINK "http://www.cooksrecipes.com/dessert/easy-strawberry-trifle-recipe.html" \n _topvanilla instant pudding mix 1 1/2 cups milk 3 cups frozen whipped topping, thawed - divided use 2 cups sliced  HYPERLINK "http://www.cooksrecipes.com/dessert/easy-strawberry-trifle-recipe.html" \n _topfresh strawberries Addition strawberries for garnish (optional) Cut each jelly roll into 3 slices; arrange cut sides of slices around sides and bottom of a 2 1/2-quart glass souffle or trifle dish. Fill in with remaining  HYPERLINK "http://www.cooksrecipes.com/dessert/easy-strawberry-trifle-recipe.html" \n _topjelly roll slices. Prepare pudding mix according to package directions, using 1 1/2 cups milk; let stand 5 minutes. Fold in 1 cup whipped topping. Arrange half of sliced strawberries over jelly roll slices; stop with pudding mixture. Arrange remaining sliced strawberries over pudding mixture; dollop or  HYPERLINK "http://www.cooksrecipes.com/dessert/easy-strawberry-trifle-recipe.html" \n _toppipe remaining whipped topping on top.  HYPERLINK "http://www.cooksrecipes.com/dessert/easy-strawberry-trifle-recipe.html" \n _topGarnish with additional strawberries, if desired. Yield: about 8 servings. Lemon Trifle 1 (14 ounce) can sweetened  HYPERLINK "http://www.recipegoldmine.com/desstrifle/lemon-trifle.html" \n _topcondensed milk 1 (8 ounce) container lemon  HYPERLINK "http://www.recipegoldmine.com/desstrifle/lemon-trifle.html" \n _topyogurt 1/3 cup lemon juice 2  HYPERLINK "http://www.recipegoldmine.com/desstrifle/lemon-trifle.html" \n _topteaspoons grated lemon peel 2 cups whipped topping 1 (10-inch) angel food cake, cut into 1-inch pieces 2 cups fresh raspberries 1/2 cup flaked  HYPERLINK "http://www.recipegoldmine.com/desstrifle/lemon-trifle.html" \n _topcoconut, toasted Fresh mint, garnish In bowl, combine the first four ingredients. Fold in whipped topping. Place half of the  HYPERLINK "http://www.recipegoldmine.com/desstrifle/lemon-trifle.html" \n _topcake cubes in a trifle bowl or 2 quart  HYPERLINK "http://www.recipegoldmine.com/desstrifle/lemon-trifle.html" \n _topserving bowl. Top with half of the lemon mixture. Repeat layers. Top with raspberries.  HYPERLINK "http://www.recipegoldmine.com/desstrifle/lemon-trifle.html" \n _topGarnish with coconut and mint. Yield: about 12 servings Lime-Berry Mousse Trifle 4-5 limes 6 ounces cream cheese, softened 2/3 cup sweetened condensed milk 1 container (12 ounces) frozen whipped topping, thawed, divided 3 cups assorted fresh berries, such as strawberries, raspberries & blackberries 1 frozen prepared pound cake (16 ounces), thawed 1 pint lime sherbet, softened 1/4 cup sliced almonds, toasted Additional berries for garnish (optional) Slice two limes using Ultimate Mandoline fitted with v-shaped blade; set aside. Using Microplane Adjustable Grater, zest remaining limes to measure about 1 tablespoon zest; juice limes into Easy Read Measuring Cup using Citrus Press to measure 1/2 cup juice. In Classic Batter Bowl, whisk cream cheese, condensed milk, lime juice and zest with Stainless Whisk. Attach open star tip to Easy Accent Decorator, fill with about 1/2 cup of the whipped topping and set aside. Gently fold in remaining whipped topping until smooth with Small Mix  N Scraper. Slice strawberries with Egg Slicer Plus. Place berries in Small Batter Bowl. Cut pound cake into 1-inch cubes with Bread Knife. To assemble trifle, place half of the pound cake cubes into bottom of Trifle Bowl. Top with half of the sherbet using Small Scoop; spread evenly. Top sherbet with half of the berries and half of the cream cheese mixture. Arrange lime slices in a circular pattern against inside of bowl to garnish. Repeat layers one time with remaining pound cake cubes, sherbet, berries and cream cheese mixture. Pipe whipped topping rosettes around rim of trifle using decorator. Coarsely chop almonds using Food Chopper; sprinkle over top of trifle before serving. Garnish with additional berries, if desired. Yield: 16 servings Nutrients per serving: Calories 310, Total Fat 17 g, Saturated Fat 10 g, Cholesterol 60 mg, Carbohydrate 35 g, Protein 4 g, Sodium 120 mg, Fiber 1 g Cook's Tip: To toast almonds in (8-in.) Saut Pan, cook and stir 7-10 minutes over medium heat, stirring frequently with Small Slotted Turner until toasted. Remove from heat; cool. Any flavor of sherbet can be used in this recipe, if desired. Coat additional lime slices with sugar for a pretty garnish. Lynn's Peach Trifle 12-ounce (330 g) pound cake 4 T. (60 ml) peach preserves 1 C. (250 ml) blanched almonds, separated into halves 1 C. (250 ml) medium-dry sherry 1/4 C. (60 ml) brandy 2 C. (500 ml) heavy cream, whipped Custard sauce (recipe below), chilled until firm 2 C. (500 ml) fresh peaches, cut into slices OR 2-10 ounce (280 g) packages frozen peaches, defrosted and thoroughly drained Custard Sauce 3 C. (750 ml) milk 4 t. (20 ml) cornstarch (cornflour) 2 T. (30 ml) sugar 2 egg yolks 1 t. (5 ml) vanilla extract Cut 2 or 3 slices off of pound cake, coat with preserves. Place slices, jam side up, in trifle bowl. Cut the remaining cake into 1 inch (2.5cm) cubes, scatter over slices. Sprinkle with 1/2 cup (125 ml) of almonds. Pour in sherry and brandy. Let mixture steep at room temperature for at least 30 minutes. Set aside the 5 best peach slices. Scatter the rest over the cake. Spread custard on peaches. Gently smooth half of the whipped cream over the surface of the custard. Using a pastry bag fitted with a large rose tip, pipe the remaining whipped cream decoratively around the edge. Garnish the cream with the 5 reserved peach slices and the remaining 1/2 cup of almonds. The trifle will be at its best served at once, but it may be refrigerated for an hour or two. Custard Sauce In a heavy saucepan, combine 1/2 cup (125 ml) of the milk and the cornstarch, and whisk until the cornstarch is dissolved. Add the remaining milk and the sugar, and cook over moderate heat, stirring, until the sauce thickens and comes to a boil. In a small bowl break up the egg yolks with a fork and stir in 4 to 6 tablespoons (60 to 90 ml) of the sauce. Then whisk the mixture back into the remaining sauce. Bring to a boil again and boil for 1 minute, stirring constantly. Yield: 6 to 8 servings Peach Melba Trifle 1 (14 ounce) can sweetened  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle15.html" \n _topcondensed milk 1 1/2 cup water 1 small box instant  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle15.html" \n _topvanilla pudding 1/4 cup plus 1  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle15.html" \n _toptablespoon sherry or orange juice 2 cups Cool Whip 1 angel food cake, torn into small pieces (about 8 cup) 1 1/2 pounds fresh peaches or 1 (29 ounce) can sliced peaches, drained 1/4 cup raspberry preserves In large bowl combine condensed milk and water; mix well. Add pudding. Beat until blended. Chill 5 minutes. Fold in Cool Whip and 1 tablespoon sherry or orange juice. Place 4 cups  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle15.html" \n _topcake pieces in 2 quart  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle15.html" \n _topglass serving bowl. Sprinkle with 2 tablespoons sherry or  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle15.html" \n _toporange juice. Top with half the peach slices, 1/4 cup preserves and 1/2 pudding mix. Repeat layering with remaining cake,  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle15.html" \n _topsherry, peaches and pudding. Chill.  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle15.html" \n _topGarnish with almonds and additional raspberry preserves if desired. Pina Colada Trifle Cake 1 (18.25 ounce) box butter yellow cake mix 1 cup  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle34.html" \n _topsour cream 1/2 cup vegetable oil 1/2 cup light  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle34.html" \n _toprum 1/4 cup granulated sugar 1/4 cup water or coconut milk 4 eggs  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle34.html" \n _topCustard 3 cups sour cream 2 (6 ounce) packages frozen fresh coconut or 2 cups fresh grated  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle34.html" \n _topcoconut 1 (7 ounce) can flaked coconut (reserving 1/4 cup for  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle34.html" \n _topgarnish, may be toasted) 2 1/2 cups granulated sugar Fruit 1 (14 ounce) can crushed pineapple 1  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle34.html" \n _toptablespoon cornstarch Yellow food coloring For serving 1 cup  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle34.html" \n _topwhipping cream 1 (7 ounce) can pineapple slices, well drained 1/4 cup  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle34.html" \n _topconfectioners sugar Maraschino cherries 1/4 cup reserved coconut Place all cake ingredients except rum in  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle34.html" \n _topmixing bowl and beat for 4 minutes. Pour into 3 (8-inch)  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle34.html" \n _topcake pans which have been greased and floured.  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle34.html" \n _topBake at 375 degrees F for 25 to 30 minutes. Cool. Split to make 6 layers. Sprinkle split side with 1/2 cup light rum. Mix custard ingredients together. Drain pineapple syrup from crushed pineapple. Add cornstarch in a  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle34.html" \n _topsaucepan. Add food color and cook on low heat until thickened. Remove from heat and add drained pineapple and cool. To layer, place cut side up of one cake layer in bottom of 8-inch trifle bowl. Spread with about a cup of custard. Over custard, spread a light layer of crushed pineapple mixture. Continue layering of  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle34.html" \n _topcake and mixture until all is used up, ending with cut side down of top layer and only a layer of custard. Cover and store in refrigerator up to 5 days.  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle34.html" \n _topWhip cream until stiff. Add confectioners sugar. Mound on top of trifle and garnish with pineapple slices, maraschino cherries and toasted coconut. Or substitute the above with Cool Whip and 1  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle34.html" \n _topteaspoon rum flavoring. NOTE: This will keep up to 5 days in the refrigerator. Pineapple Angel Trifle 1 (15 ounce) can pineapple tidbits, undrained 2 small boxes vanilla instant  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle13.html" \n _toppudding mix 3 cups milk 8 ounces  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle13.html" \n _topsour cream 1 (10-inch) angel food cake, cut into 1-inch cubes 1 (8 ounce) container frozen whipped topping, thawed Drain pineapple tidbits, reserving 1 cup  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle13.html" \n _topjuice; set aside. Combine instant pudding mix, 1/2 cup reserved juice and milk in a large  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle13.html" \n _topmixing bowl; beat at low speed with an electric  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle13.html" \n _topmixer 2 minutes or until thickened. Fold in sour cream and pineapple tidbits. Place one-third of  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle13.html" \n _topcake cubes in bottom of a pretty 4-quart  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle13.html" \n _topglass bowl; drizzle with 2 to 3  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle13.html" \n _toptablespoons remaining reserved pineapple juice. Spoon one-third of pudding mixture over cake. Repeat procedure twice, ending with pudding mixture. Cover and chill at least 3 hours. Just before serving, spread top with whipped topping.  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle13.html" \n _topGarnish with mint leaves and/or pineapple slices. Yield: 12 servings Raspberry Almond Trifle 2 cups whipping cream 1/4 cup plus 1 tablespoon raspberry liqueur or  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle24.html" \n _toporange juice, divided 1 (14 ounce) can Eagle Brand Sweetened Condensed Milk 3 packages ladyfingers, separated 1 cup seedless  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle24.html" \n _topraspberry jam 1/2 cup sliced almonds, toasted In large bowl, beat whipped cream and 1  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle24.html" \n _toptablespoon liqueur until soft peaks form. Fold in Eagle Brand; set aside. Layer bottom of 12 (4-ounce)  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle24.html" \n _topcustard cups or ramekins with ladyfingers. Brush with some remaining liqueur. Spread half of  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle24.html" \n _topjam over ladyfingers. Spread evenly with half of cream mixture; sprinkle with half of almonds. Repeat layers with remaining ladyfingers, liqueur, jam, cream mixture and  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle24.html" \n _topalmonds. Cover and chill 2 hours. Store covered in refrigerator. Yield: 12 servings Raspberry Kiwi Fruit Trifle 1 small box  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle10.html" \n _topvanilla instant pudding 2 cups cold milk 1 loaf pound cake, sliced 1/2 cup raspberry-flavor Hiram Walker  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle10.html" \n _topbrandy 1/2 cup raspberry preserves 8 kiwi fruit, peeled and sliced 1 3/4 cups Cool Whip, thawed Toasted sliced  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle10.html" \n _topalmonds Prepare instant pudding mix with milk as directed on package. For pudding, arrange 1/3 of the pound cake in bottom of 3-quart  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle10.html" \n _topserving bowl. Sprinkle with 1/3 of the brandy. Top with half of the raspberry preserves, half the kiwi fruit and half of the pudding. Repeat layers. Top with remaining cake and brandy. Spread with whipped topping and  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle10.html" \n _topgarnish with almonds. Raspberry Trifle 1 purchased angel food cake 2 C. boiling water 1 lg. pkg. raspberry flavored gelatin 2 pkgs. (10 oz. each) frozen sweetened raspberries, thawed 4- 6oz. containers raspberry yogurt (Yoplait is great!) Tear cake into 3/4" pieces Pour boiling water on gelatin in large batter bowl; stir until gelatin is dissolved. Add raspberries. Refrigerate approx. 15 min. until thickened but not set. Layer half each of the cake pieces, gelatin mixture and yogurt into trifle bowl. Repeat. Refrigerate at least 2 hours until firm. Easily switch this to other flavors. Strawberry is great! Raspberry Trifle 2 1 (10 3/4-ounce) loaf frozen pound cake 11/2 cups heavy cream 3/4 cups granulated sugar 2 (8-ounce) packages cream cheese, softened 2  HYPERLINK "http://www.cooksrecipes.com/dessert/raspberry-trifle-recipe.html" \n _topteaspoons lemon juice 2 teaspoons vanilla extract 2 (10-ounce) packages frozen sweetened raspberries, thawed 2 tablespoons baking  HYPERLINK "http://www.cooksrecipes.com/dessert/raspberry-trifle-recipe.html" \n _topcocoa powder Fresh raspberries, optional (for  HYPERLINK "http://www.cooksrecipes.com/dessert/raspberry-trifle-recipe.html" \n _topgarnish) Slice cake into 18 to 20 slices about 1/2-inch thick; set aside. In a  HYPERLINK "http://www.cooksrecipes.com/dessert/raspberry-trifle-recipe.html" \n _topmixing bowl, beat cream with 1/4 cup sugar until stiff peaks form. Set aside. In another bowl, beat cream cheese,  HYPERLINK "http://www.cooksrecipes.com/dessert/raspberry-trifle-recipe.html" \n _toplemon juice, vanilla and the remaining sugar. Fold in 2 cups of the whipped cream; set remaining whipped cream aside for topping. Drain raspberries, reserving  HYPERLINK "http://www.cooksrecipes.com/dessert/raspberry-trifle-recipe.html" \n _topjuice; set berries aside. Line the bottom of a 3-quart glass bowl with a third of the  HYPERLINK "http://www.cooksrecipes.com/dessert/raspberry-trifle-recipe.html" \n _topcake slices. Drizzle with some of the raspberry juice. Spread with 1/4 of the cream cheese mixture. Sift 1/4 of the cocoa over the top. Sprinkle with 1/3 of the  HYPERLINK "http://www.cooksrecipes.com/dessert/raspberry-trifle-recipe.html" \n _topberries. Repeat layers twice. Top with the remaining cream cheese mixture, whipped cream and sifted  HYPERLINK "http://www.cooksrecipes.com/dessert/raspberry-trifle-recipe.html" \n _topcocoa. Cover and refrigerate for 4 hours or overnight. Garnish with fresh raspberries just before serving, if desired. Yield: 12 to 15 servings. Sour Cream Trifle with Fruits 1 cup  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle73.html" \n _topsour cream 1 3/4 cups milk 1 (3.4 oz) box  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle73.html" \n _topvanilla instant pudding mix 1  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle73.html" \n _topteaspoon grated lemon peel 1 angel food cake, torn into bite size pieces 2 pints assorted fresh berries (strawberries,  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle73.html" \n _topblueberries, raspberries) Place sour cream in large bowl. Gradually  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle73.html" \n _topwhisk in milk until smooth. Gradually add pudding and lemon peel while stirring until well mixed and thickened, 1 to 2 minutes. In large clear  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle73.html" \n _topserving bowl, layer with 1/2 of the angel food cake pieces, 1 1/2 cups  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle73.html" \n _topberries and 1/2 of the pudding mixture. Repeat layers. Top with remaining berries. Cover, refrigerate for 2 hours. Garnish with fresh  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle73.html" \n _topmint leaves, if desired. Yield: 10 servings Strawberry and Banana Trifle 1 (14-ounce) can sweetened  HYPERLINK "http://www.cooksrecipes.com/dessert/strawberry_trifle_recipe.html" \n _topcondensed milk 1 1/2 cups cold water 1 (3.5-ounce) package instant vanilla pudding mix 2 cups whipping or heavy cream, whipped 2 bananas, chopped 1 (12-ounce) ready-made pound cake, diced 4 cups unsweetened sliced strawberries 1/2 cup strawberry jam 2 tablespoons slivered almonds Combine sweetened condensed milk and cold water in a bowl. Add instant  HYPERLINK "http://www.cooksrecipes.com/dessert/strawberry_trifle_recipe.html" \n _topvanilla pudding mix and beat well. Chill for 5 minutes. Cut pound cake into bite-size pieces. Chop bananas. Slice strawberries. Meanwhile, beat cream until stiff. Fold into the pudding mixture along with  HYPERLINK "http://www.cooksrecipes.com/dessert/strawberry_trifle_recipe.html" \n _topbananas. In 6 individual serving dishes, layer pudding, pound cake, strawberries, and strawberry jam. Repeat the layers;  HYPERLINK "http://www.cooksrecipes.com/dessert/strawberry_trifle_recipe.html" \n _topgarnish with reserved strawberries and slivered almonds. Yield: 6 servings. Strawberry and Peach Trifle 2 packages (4 serving size each) vanilla pudding and pie filling mix (not instant) 3 cups milk 11/2 qts. (6 cups) strawberries, sliced 1 large fresh peach, peeled and cubed 1/4 cup sugar 1 package (16 oz) frozen pound cake loaf 1/4 cup peach or strawberry preserves 1/4 cup amaretto or orange juice 1 cup whipping (heavy) cream 1/4 cup slivered almonds, toasted 2 large fresh peaches, peeled and sliced Make pudding mix as directed on package for pudding, using 3 cups milk. Place plastic wrap directly on top of pudding. Refrigerate at least 2 hours until chilled. Mix strawberriey, cubed peach and sugar. Let stand at room temperature 15 minutes. Cut pound cake horizontally in half. Spread preserves over bottom half. Top with top half. Cut into 18 slices. Drizzle with amaretto. Place 9 slices in 3 to 4 qt straight sided trifle bowl. Spoon half of strawberry mixture over cake. Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold whipped cream into pudding. Spoon half of pudding mixture over strawberries. Repeat layers with remaining cake, strawberry mixture and pudding mixture. Refrigerate at least 2 hours. Just before serving, sprinkle with almonds. Top with sliced peaches. Yield: 24 servings Strawberry Angel Trifle 1 baked angel food cake 1/2 cup strawberry jam 1 (21-ounce) can lemon pie filling 1 (8-ounce)  HYPERLINK "http://www.cooksrecipes.com/dessert/strawberry_angel_trifle_recipe.html" \n _topcontainer frozen non-dairy whipped topping, thawed (or 3 cups sweetened whipped cream) 1 (20-ounce) can pineapple chunks, drained 4 kiwifruit, peeled and sliced 2 pints strawberries, cleaned, hulled and sliced Cut cake into bite-size pieces and place half in a  HYPERLINK "http://www.cooksrecipes.com/dessert/strawberry_angel_trifle_recipe.html" \n _topglass serving bowl, preferably one with straight sides. Set remaining cake pieces aside. In a small saucepan, melt  HYPERLINK "http://www.cooksrecipes.com/dessert/strawberry_angel_trifle_recipe.html" \n _topjam and drizzle half over cake in bowl; set aside. In a large bowl, combine lemon pie filling and  HYPERLINK "http://www.cooksrecipes.com/dessert/strawberry_angel_trifle_recipe.html" \n _topnon-dairy whipped topping, mixing until smooth; spread half over cake and jam. Layer half of the pineapple chunks, half the kiwifruit and half the strawberries on top. Arrange remaining  HYPERLINK "http://www.cooksrecipes.com/dessert/strawberry_angel_trifle_recipe.html" \n _topcake over fruit; pour on remaining lemon mixture. Layer with remaining fruit. Cover with plastic wrap and refrigerate for at least 4 hours. Yield: 16 servings. Strawberry/Cherry/Blueberry Delight Trifle 1 angel food cake 1 pint strawberries, sliced, mixed with 1/2 C. sugar -or- 1 large can cherry or blueberry pie filling 1 large box instant vanilla or cheesecake pudding and ingredients to prepare pudding 16 oz. Cool Whip Mix pudding according to directions on box. Tear angel food cake into bite-sized pieces and layer in bottom of Trifle Bowl. Pour half of pudding over cake pieces, then add half of fruit over the ingredients already in the trifle bowl, add 1/2 of Cool Whip over the top. Layer again starting with angel food cubes. Strawberry Crown Trifle 1 store-bought or homemade  HYPERLINK "http://www.cooksrecipes.com/dessert/strawberry_crown_trifle_recipe.html" \n _toppound cake 6 ounces raspberry jelly 3 (3.5-ounce) packages instant  HYPERLINK "http://www.cooksrecipes.com/dessert/strawberry_crown_trifle_recipe.html" \n _topvanilla pudding mix 5 cups milk 2 cups strawberries, sliced 1 (8-ounce) container frozen  HYPERLINK "http://www.cooksrecipes.com/dessert/strawberry_crown_trifle_recipe.html" \n _topnon-dairy whipped topping, thawed (or 3 cups sweetened whipped cream) 3/4 cup sliced  HYPERLINK "http://www.cooksrecipes.com/dessert/strawberry_crown_trifle_recipe.html" \n _topalmonds, toasted Slice pound  HYPERLINK "http://www.cooksrecipes.com/dessert/strawberry_crown_trifle_recipe.html" \n _topcake into 1/2-inch pieces. Line the bottom of a  HYPERLINK "http://www.cooksrecipes.com/dessert/strawberry_crown_trifle_recipe.html" \n _topserving dish with cake, covering completely. Heat raspberry jelly in a  HYPERLINK "http://www.cooksrecipes.com/dessert/strawberry_crown_trifle_recipe.html" \n _topsaucepan and spread over the cake layer. Combine instant vanilla pudding mixes with milk. Mix for 2 minutes. Alternately layer the sliced cake, the jam, sliced strawberries, and the pudding on top. Top with non-dairy whipped topping and garnish with sliced almonds. Refrigerate for 3 hours before serving. Yield: 8 servings. Strawberry-Rhubarb Trifle 1/2 pound rhubarb, cut into 1/2 inch pieces (2 cups) 1 cup sugar 1/4 cup orange juice 2 cups sliced strawberries 2 packages (4-serving size each) tapioca or vanilla pudding and pie filling (not instant) 2 1/2 cups milk 2 cups frozen (thawed) whipped topping 1 package (16 ounces) frozen pound cake loaf 1/2 cup orange marmalade 1 cup medium-size whole strawberries, if desired Shredded orange peel, if desired Mix rhubarb, sugar and orange juice in 2 qt saucepan. Heat to boiling over medium heat; reduce heat to low. Cook about 15 minutes, stirring occasionally, until rhubarb is tender and mixture starts to thicken slightly. Cook 30 minutes. Refrigerate about 2 hours or until chilled. Stir in sliced strawberries. While rhubarb mixture is cooling, mix pudding mix and milk in 2 qt saucepan. Cook over medium heat 6 to 7 minutes, stirring constantly, until mixture boils. Cool 15 minutes. Refrigerate at least 2 hours until chilled. Fold in whipped topping. Cut pound cake horizontally in half. Spread marmalade over bottom half. Top with top half. Cut into 18 slices. Place 9 slices in bottom of 2 1/2 to 3 qt trifle bowl. Spoon half of the rhubarb mixture over cake; top with half of the pudding. Repeat layers with remaining cake, rhubarb mixture and pudding. Cover and refrigerate at least 2 hours until chilled. Arrange whole strawberries on top of trifle. Garnish with orange peel. Store covered in refrigerator. Prep Time: 20 minutes Start to finish: 5 hr 15 minutes Yield: 12 servings Strawberry Trifle I 2 pint baskets strawberries, washed and hulled 1/2 cup granulated sugar 2 cups water - divided use 1 1/2 tablespoons cornstarch 1  HYPERLINK "http://www.cooksrecipes.com/dessert/strawberry_trifle_recipe_2.html" \n _toptablespoon lemon juice 1 (14-ounce) can sweetened condensed milk 1 (3.5-ounce) package instant  HYPERLINK "http://www.cooksrecipes.com/dessert/strawberry_trifle_recipe_2.html" \n _topvanilla pudding mix 2 cups whipping or  HYPERLINK "http://www.cooksrecipes.com/dessert/strawberry_trifle_recipe_2.html" \n _topheavy cream, whipped 1 (12-ounce) ready-made pound cake, cubed  HYPERLINK "http://www.cooksrecipes.com/dessert/strawberry_trifle_recipe_2.html" \n _topMint leaves (optional) Slice berries, reserving 6 for garnish. Place 1 cup of the sliced berries in saucepan with sugar and 1/4 cup water. Bring to boil. Cook 3 minutes; remove from heat. Mix cornstarch and 1/4 cup cold water. Stir into strawberry mixture. Cook and stir until thick (about 2 minutes). Add  HYPERLINK "http://www.cooksrecipes.com/dessert/strawberry_trifle_recipe_2.html" \n _toplemon juice. Cool to room temperature. Combine sweetened condensed milk and remaining 1 1/2 cups cold water in a bowl. Add instant vanilla pudding mix and beat well. Chill for 5 minutes. Cut  HYPERLINK "http://www.cooksrecipes.com/dessert/strawberry_trifle_recipe_2.html" \n _toppound cake into bite-size cubes. Meanwhile, beat cream until stiff. Fold into the pudding mixture. Layer pudding, pound cake, sliced strawberries, and strawberry mixture. Repeat the layers;  HYPERLINK "http://www.cooksrecipes.com/dessert/strawberry_trifle_recipe_2.html" \n _topgarnish with reserved strawberries and mint leaves. Yield: 12 servings. Cooking Tip: Can also be prepared using stemmed glasses or individual glass serving dishes. Strawberry Trifle II 1 1/2 cups heavy cream, whipped or 1 (8-ounce)  HYPERLINK "http://www.cooksrecipes.com/dessert/strawberry_trifle_recipe_3.html" \n _topcontainer frozen non-dairy whipped topping, thawed 2 pints strawberries, washed, stemmed and sliced 1 (14-ounce) can sweetened  HYPERLINK "http://www.cooksrecipes.com/dessert/strawberry_trifle_recipe_3.html" \n _topcondensed milk 1 ready-made angel food cake Fold non-dairy whipped topping, strawberries and sweetened condensed milk together in a large  HYPERLINK "http://www.cooksrecipes.com/dessert/strawberry_trifle_recipe_3.html" \n _topmixing bowl. Tear the cake into bite-sized pieces; fold half of these pieces into the strawberry mixture. Place remaining half of torn cake pieces into an attractive bowl or  HYPERLINK "http://www.cooksrecipes.com/dessert/strawberry_trifle_recipe_3.html" \n _topserving dish. Pour over the remaining cake and refrigerate for 30 minutes. Yield: 16 servings. Cooking Tip: Fill a crystal bowl, clear bowl or even a  HYPERLINK "http://www.cooksrecipes.com/dessert/strawberry_trifle_recipe_3.html" \n _topgoldfish bowl with this pretty confection. Three-Berry Trifle 1 box Betty Crocker SuperMoist white cake mix Water, vegetable oil and egg whites called for on cake mix box 1 pint (2 cups) blueberries 1 pint (2 cups) raspberries 1 pint (2 cups) strawberries, halved 1/3 cup granulated sugar 1/4 cup raspberry-flavored liqueur or cranberry-raspberry juice 1 cup whipping cream 2 tablespoons powdered sugar Heat oven to 350F (325F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour. While cake is cooling, in medium bowl, gently mix berries, granulated sugar and raspberry liqueur. In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Cut or tear cake into 1-inch pieces. In 3-quart glass trifle bowl, arrange half the pieces. Spoon half of the berry mixture over cake; top with half of the whipped cream. Repeat layers. Cover; refrigerate at least 1 hour before serving. Garnish with additional berries if desired. Trifle with Strawberries and Caramel-Coated Bananas Source: Bon Apptit, December 1997 Cake Nonstick  HYPERLINK "http://www.recipegoldmine.com/desstrifle/trifle-straw-banana.html" \n _topvegetable oil spray 10 large eggs, room temperature 1 cup plus 4  HYPERLINK "http://www.recipegoldmine.com/desstrifle/trifle-straw-banana.html" \n _toptablespoons granulated sugar 3 1/2 teaspoons vanilla extract 1 teaspoon salt 1 cup plus 4 tablespoons all-purpose flour 5 tablespoons unsalted butter, melted, lukewarm Custard 1 1/2 cups milk (do not use low-fat or nonfat) 1  HYPERLINK "http://www.recipegoldmine.com/desstrifle/trifle-straw-banana.html" \n _topvanilla bean, split lengthwise 6 large egg yolks 1/3 cup granulated sugar 2 1/2 tablespoons all-purpose flour 1/2 cup chilled whipping cream  HYPERLINK "http://www.recipegoldmine.com/desstrifle/trifle-straw-banana.html" \n _topCaramel Syrup 1 cup granulated sugar 1/3 cup plus 5 tablespoons water Assembly confectioners sugar 2/3 cup  HYPERLINK "http://www.recipegoldmine.com/desstrifle/trifle-straw-banana.html" \n _topraspberry jam 8 tablespoons dark rum 2 (1 pound) baskets fresh strawberries, hulled, sliced, or three 10 ounce package sliced frozen strawberries in syrup, thawed, drained well 8 medium  HYPERLINK "http://www.recipegoldmine.com/desstrifle/trifle-straw-banana.html" \n _topbananas, peeled, cut into 1/3-inch-thick slices Additional fresh strawberries Additional bananas  HYPERLINK "http://www.recipegoldmine.com/desstrifle/trifle-straw-banana.html" \n _topWhipped cream Fresh mint sprigs (optional)  HYPERLINK "http://www.recipegoldmine.com/desstrifle/trifle-straw-banana.html" \n _topPreheat oven to 350 degrees F. Lightly spray 15 1/2 x 10 1/2 x 1-inch jellyroll pan with vegetable oil spray. Line bottom of pan with  HYPERLINK "http://www.recipegoldmine.com/desstrifle/trifle-straw-banana.html" \n _topwax paper, extending paper slightly at short ends; spray paper. Using electric  HYPERLINK "http://www.recipegoldmine.com/desstrifle/trifle-straw-banana.html" \n _topmixer, beat 5 eggs, 1/2 cup plus 2 tablespoons sugar, 1 3/4 teaspoons vanilla extract and 1/2  HYPERLINK "http://www.recipegoldmine.com/desstrifle/trifle-straw-banana.html" \n _topteaspoon salt in large bowl until mixture triples in volume and is thick enough to fall in heavy ribbon when beaters are lifted, about 12 minutes. Sift 1/2 cup plus 2 tablespoons flour over batter in 2 additions, gently folding just to combine after each addition. Drizzle 2 1/2 tablespoons butter over and fold in gently (do not overmix or batter will deflate). Pour batter evenly into prepared pan. Bake  HYPERLINK "http://www.recipegoldmine.com/desstrifle/trifle-straw-banana.html" \n _topcake until golden and tester inserted into center comes out clean, about 12 minutes. Transfer pan to rack; cool cake. Repeat with remaining ingredients and another pan to make second cake. (Can be prepared 1 day ahead. Cover cakes with foil and store at room temperature.) Place milk in medium  HYPERLINK "http://www.recipegoldmine.com/desstrifle/trifle-straw-banana.html" \n _topsaucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Whisk yolks, sugar and flour in medium bowl until smooth. Gradually whisk in hot milk mixture. Return mixture to pan;  HYPERLINK "http://www.recipegoldmine.com/desstrifle/trifle-straw-banana.html" \n _topwhisk over medium heat until custard thickens and boils, about 4 minutes. Strain into medium bowl. Press  HYPERLINK "http://www.recipegoldmine.com/desstrifle/trifle-straw-banana.html" \n _topplastic wrap onto surface. Chill until cold, about 3 hours. Using electric mixture, beat cream in medium bowl to stiff peaks. Fold cream into cold  HYPERLINK "http://www.recipegoldmine.com/desstrifle/trifle-straw-banana.html" \n _topcustard. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir sugar and 1/3 cup water in heavy  HYPERLINK "http://www.recipegoldmine.com/desstrifle/trifle-straw-banana.html" \n _topsmall saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, brushing down sides of pan with wet  HYPERLINK "http://www.recipegoldmine.com/desstrifle/trifle-straw-banana.html" \n _toppastry brush and swirling pan occasionally. Remove from heat. Add 3 tablespoons water (mixture will bubble vigorously). Stir until caramel is smooth. Pour caramel into medium bowl; mix in remaining 2 tablespoons water. Cool. (Can be made 1 day ahead. Cover; let stand at room temperature.) Sift generous amounts of confectioners sugar over 2  HYPERLINK "http://www.recipegoldmine.com/desstrifle/trifle-straw-banana.html" \n _topkitchen towels. Cut around pan sides to loosen cakes. Turn cakes out onto prepared towels. Peel off paper. Stir jam and 2 tablespoons rum in small bowl to blend. Cut each cake crosswise in half. Spread half of jam mixture over 1 piece of each cake. Gently press second piece of each cake onto  HYPERLINK "http://www.recipegoldmine.com/desstrifle/trifle-straw-banana.html" \n _topjam. Cut cake sandwiches crosswise into 3/4-inch-wide strips. Arrange enough cake strips in 3 1/2- to 4-quart glass trifle dish or bowl to cover bottom, trimming strips to fit and allowing jam layer to show at sides. Brush cake layer with 2 tablespoons rum. Top with half of sliced  HYPERLINK "http://www.recipegoldmine.com/desstrifle/trifle-straw-banana.html" \n _topberries, arranging some to show at sides of dish. Add banana slices to caramel syrup; gently stir to coat. Using slotted soon, remove banana slices, a few at a time, draining all excess caramel back into bowl. Layer half of banana slices atop berries, arranging some to show at sides of dish.  HYPERLINK "http://www.recipegoldmine.com/desstrifle/trifle-straw-banana.html" \n _topSpoon half of custard over bananas, spreading to side of dish. Repeat layering with cake, rum, berries, banana slices and custard. Arrange remaining cake strips atop custard; press gently to compact. Brush with 2 tablespoons rum. Cover trifle. Chill at least 4 hours and up to 10 hours. Cover remaining caramel syrup; store at room temperature. Halve additional berries. Slice additional bananas. Arrange fruit atop trifle, leaving 1-inch plain border at edge. Brush fruit with enough caramel syrup to glaze. Spoon cream into  HYPERLINK "http://www.recipegoldmine.com/desstrifle/trifle-straw-banana.html" \n _toppastry bag fitted with medium star tip. Pipe cream around fruit. Garnish with mint, if desired. Yield: 16 servings Triple Berry Trifle 1 cup LAND O LAKES  HYPERLINK "http://www.cooksrecipes.com/dessert/triple_berry_trifle_recipe.html" \n _topSour Cream 1 3/4 cups milk 1 (0.9-ounce) package  HYPERLINK "http://www.cooksrecipes.com/dessert/triple_berry_trifle_recipe.html" \n _topvanilla sugar-free instant pudding and pie filling* 1  HYPERLINK "http://www.cooksrecipes.com/dessert/triple_berry_trifle_recipe.html" \n _topteaspoon grated lemon peel 1/2 (10-inch) angel  HYPERLINK "http://www.cooksrecipes.com/dessert/triple_berry_trifle_recipe.html" \n _topfood cake, torn into bite-size pieces 2 pints (4 cups) assorted fresh berries (strawberries, hulled and sliced,  HYPERLINK "http://www.cooksrecipes.com/dessert/triple_berry_trifle_recipe.html" \n _topblueberries and raspberries) Place sour cream in large bowl; gradually stir in milk with wire  HYPERLINK "http://www.cooksrecipes.com/dessert/triple_berry_trifle_recipe.html" \n _topwhisk until smooth. Continue stirring, gradually adding pudding and lemon peel, until well mixed and thickened (1 to 2 minutes). Layer half of cake pieces, 1 1/2 cups  HYPERLINK "http://www.cooksrecipes.com/dessert/triple_berry_trifle_recipe.html" \n _topberries and half of pudding mixture in 2-quart  HYPERLINK "http://www.cooksrecipes.com/dessert/triple_berry_trifle_recipe.html" \n _topserving bowl . Repeat layers. Arrange remaining berries on top. Cover; refrigerate at least 2 hours. Yield: 10 servings. *Substitute 1 (3 1/2-ounce) package vanilla instant pudding and pie filling. Tropical Trifle 3 eggs 1 1/4 cups milk 1/4 cup granulated sugar 1  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle1.html" \n _topteaspoon vanilla extract 1 (3 ounce) package ladyfingers or 12 ladyfingers, split 3 tablespoons light rum or  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle1.html" \n _toppineapple juice 2 ripe mangoes, peeled, seeded, and cubed 2 cups cubed fresh pineapple 1 cup whipping cream 2 tablespoons granulated sugar 1/2 teaspoon vanilla extract 2  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle1.html" \n _toptablespoons coconut, toasted For custard, in a heavy medium  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle1.html" \n _topsaucepan lightly beat eggs just until mixed. Stir in milk and the 1/4 cup sugar. Cook and stir over medium heat until mixture just coats a metal  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle1.html" \n _topspoon, about 7 minutes. Remove from heat; stir in the 1 teaspoon vanilla extract. Pour custard into a bowl. Cover surface with plastic wrap. Let stand 30 minutes or until cool. Tear ladyfingers into 1-inch pieces. In a 2-quart clear  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle1.html" \n _topglass serving bowl arrange half of the ladyfingers. Sprinkle with half of the rum or pineapple juice. Top with half of the  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle1.html" \n _topmangoes and half of the pineapple. Pour half of the  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle1.html" \n _topcustard over the fruit. Repeat layers. Cover and chill in the refrigerator for 4 to 6 hours. Just before serving, in a chilled small mixing bowl combine  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle1.html" \n _topwhipping cream, the 2 tablespoons sugar, and the 1/2 teaspoon vanilla extract. Beat with an electric  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle1.html" \n _topmixer on medium speed until soft peaks form. Pipe or spread  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle1.html" \n _topwhipped cream over trifle. Sprinkle with  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle1.html" \n _topcoconut. Yield: 8 servings. Vanilla Raspberry Trifle 2 (3 to 3 5/8 ounce) boxes  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle4.html" \n _topvanilla pudding and pie filling mix 4 1/2  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle4.html" \n _topteaspoons vanilla extract, divided 4 slices pound cake, cut 1/2-inch thick 1/3 cup red raspberry preserves or jam 1/3 cup crushed almond or coconut macaroons 1 (10 ounce) package frozen raspberries, thawed 1 cup heavy cream Prepare both packages of  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle4.html" \n _toppudding mix as label directs; cool slightly. Stir in 2  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle4.html" \n _topteaspoons of the vanilla extract. Place clear  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle4.html" \n _topplastic wrap or waxed paper on the surface of the pudding. Cool. Meanwhile, spread one side of the pound cake with preserves. Arrange preserves side up in a 2-quart glass  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle4.html" \n _topserving dish. Sprinkle with crushed  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle4.html" \n _topmacaroons. Reserve a few whole raspberries for  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle4.html" \n _topgarnish; gently stir 1 teaspoon of the  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle4.html" \n _topvanilla extract into the remaining raspberries. Spoon over crumbs. Pour cooled custard over berries and refrigerate until thoroughly chilled. Combine cream with remaining 1 1/2 teaspoons vanilla extract. Whip until stiff; spread half over the  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle4.html" \n _topcustard. Garnish with remaining  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle4.html" \n _topwhipped cream and reserved raspberries. Chill thoroughly. Yield: 10 to 12 servings. Note: Strawberry preserves and frozen strawberries may be substituted for the raspberries. Unique Trifles Banana Cream Trifle 1 package (4 serving size) vanilla instant pudding and pie filling mix 2 cups cold milk 1 package (16 oz) frozen banana breakfast quick bread loaf, thawed and cut into 1 inch cubes (6 cups) 3 medium bananas, sliced 1 container (8 oz) frozen whipped topping, thawed Make pudding mix in large bowl as directed on package for pudding using 2 cups milk. Layer half of the breaded cubes, pudding, banana slices and whipped topping in 2 qt bowl; repeat. Cover and refrigerate until serving but no longer than 24 hours. Store covered in refrigerator. Substitution: Blueberry muffins can be cut into cubes and used in place of the quick bread loaf. Replace one of the bananas with 1 cup fresh blueberries. Banana Pudding Trifle 1/3 cup  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle69.html" \n _topall-purpose flour 2/3 cup packed  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle69.html" \n _topbrown sugar 2 cups milk 2  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle69.html" \n _topegg yolks, beaten 2 tablespoon butter or margarine 1 teaspoon  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle69.html" \n _topvanilla extract 1 cup  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle69.html" \n _topheavy cream, whipped 5 firm bananas, sliced Chopped walnuts (optional) In a medium saucepan, combine flour and brown sugar; stir in milk. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute more. Remove from heat. Gradually stir about 1 cup hot mixture into egg yolks. return all to saucepan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and vanilla extract. Cool to room temperature, stirring occasionally. Fold in the  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle69.html" \n _topwhipped cream. Layer a third of the pudding in a 2-quart glass bowl; top with half of the bananas. Repeat layers. Top with remaining pudding. Sprinkle with  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle69.html" \n _topnuts if desired. Cover and chill at least 1 hour before serving. Yield: 8 servings Banana Split Trifle 30 to 40  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle56.html" \n _topvanilla wafers 1 small box instant vanilla pudding 3 bananas, sliced Chocolate syrup 1 large box instant chocolate pudding 1 regular size can crushed or tidbit pineapple 1 container whipped topping 1 jar maraschino cherries, drained Chopped  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle56.html" \n _topnuts (optional) Set out a glass or see-through bowl, as straight-sided as you can get it. Put a layer of  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle56.html" \n _topvanilla wafers along the bottom and half-way up the sides. Mix the vanilla pudding according to directions on the box and let sit for 30 seconds to help it set. Pour the pudding over the wafers. Slice 2  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle56.html" \n _topbananas and layer the slices over the vanilla pudding. Drizzle the  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle56.html" \n _topchocolate syrup over the bananas. Drain the can of pineapple, and pour over the chocolate syrup. Mix the chocolate pudding according to the directions and let sit for 30 seconds. Pour over the pineapple. Top with whipped topping. Cover the bowl with  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle56.html" \n _topplastic wrap so that the topping doesn't get a "skin" over it and refrigerate for about 1 to 2 hours. Take out and remove the plastic wrap when ready to serve. Add the cherries and the chopped nuts to the top of the whipped topping. Serve immediately. Cappuccino Mousse Trifle 1 (16 oz) frozen prepared pound cake (or 2 frozen prepared pound cakes, 298 g each) 2 1/2 cups cold milk 1/3 cup instant coffee granules 2 packages (3.4 oz. each) vanilla instant pudding and pie filling 2 containers (8 oz. each) frozen whipped topping, thawed, divided (6 cups) 1 square (1 oz/30g) semi-sweet chocolate for baking 1/4 tsp ground cinnamon Cut pound cake into 1 inch cubes; set aside. Whisk together milk and instant coffee granules; let stand 5 minutes or until dissolved. Set aside 1 cup of the milk mixture. Add pudding mixes to remaining milk mixture; whisk until pudding mixture begins to thicken. Gently fold in half of the whipped topping. To assemble trifle, place half of the cake cubes into the bottom of Trifle Bowl, pressing down gently. Pour half of the reserved milk mixture over cake cubes. Top with half of the pudding mixture. Grate one third of the chocolate over pudding mixture. Repeat layers one time. (Reserve remaining chocolate for garnish) Reserve 1 cup of the remaining whipped topping for garnish. Spread remaining whipped topping over entire top of the trifle, creating a smooth surface. Pipe rosettes around edge of dessert with reserved whipped topping. Grate remaining chocolate in center; sprinkle lightly with cinnamon. Yield: 10 servings. Nutrients per serving: Calories 440, Total Fat 20g, Saturated Fat 15 g, Cholesterol 105 mg, Carbohydrate 57 g, Protein 5 g, Sodium, 490 mg, Fiber less than 1 g. Chocolate Chip Cookie Trifle Skim Milk (Because all you are doing is dipping the cookies in (ala Lady Fingers in espresso for a Tiramisu), not much. I would just put some in bowl and dip away) 1 pkg. chocolate chip cookies (like Chips Ahoy) 16 oz. container non-dairy whipped topping, thawed Put layer of whipped topping in bottom of bowl. Dip cookies in milk; put 2 layers of cookies Repeat two more times and then end with a layer of cool whip. Reserve a few cookies to crumble on top OR you could always grate chocolate on top after you use the EAD to embellish it. Refrigerate for at least 30 minutes Also can be frozen and tastes just like cookie dough ice cream! Chocolate Chip Trifle 1 (18-ounce) package NESTL TOLL HOUSE  HYPERLINK "http://www.cooksrecipes.com/dessert/chocolate_chip_trifle_recipe.html" \n _topChocolate Chip Cookie Dough 2 cups milk 2 (3.4-ounce) package  HYPERLINK "http://www.cooksrecipes.com/dessert/chocolate_chip_trifle_recipe.html" \n _topvanilla or chocolate instant pudding and pie filling mix 2 (12-ounce)  HYPERLINK "http://www.cooksrecipes.com/dessert/chocolate_chip_trifle_recipe.html" \n _topcontainers frozen non-dairy whipped topping, thawed 1 1/2 quarts sliced  HYPERLINK "http://www.cooksrecipes.com/dessert/chocolate_chip_trifle_recipe.html" \n _topfresh strawberries or raspberries Preheat oven to 375F. Cut  HYPERLINK "http://www.cooksrecipes.com/dessert/chocolate_chip_trifle_recipe.html" \n _topcookie dough in half lengthwise and then in half again lengthwise, for a total of 4 pieces. Cut cookie dough into 2 1/2-inch logs, ending with 16. Place on ungreased baking sheets.  HYPERLINK "http://www.cooksrecipes.com/dessert/chocolate_chip_trifle_recipe.html" \n _topBake for 11 to 13 minutes or until light golden brown. Cool on  HYPERLINK "http://www.cooksrecipes.com/dessert/chocolate_chip_trifle_recipe.html" \n _topbaking sheets for 1 minute; remove to wire racks to cool completely. Beat milk and  HYPERLINK "http://www.cooksrecipes.com/dessert/chocolate_chip_trifle_recipe.html" \n _toppudding mix in large bowl until blended. Fold whipped topping into mixture. Crumble 6 cookies. Sprinkle 3/4 of crumbled cookies on bottom of a deep 10-inch glass  HYPERLINK "http://www.cooksrecipes.com/dessert/chocolate_chip_trifle_recipe.html" \n _topserving dish. Top with 1/3 of pudding mixture. Place strawberries over pudding. Stand remaining 10 cookies, face  HYPERLINK "http://www.cooksrecipes.com/dessert/chocolate_chip_trifle_recipe.html" \n _topside out, along the inside of dish. Place remaining pudding mixture over strawberries. Top with remaining crushed cookies. Cover; refrigerate for 4 hours or overnight. Garnish with fresh  HYPERLINK "http://www.cooksrecipes.com/dessert/chocolate_chip_trifle_recipe.html" \n _topmint leaves and additional fruit, if desired. Yield: 12 servings. Easy Southern Banana Pudding 3 cups cold milk 2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling 30 NILLA Wafers 3 medium bananas, sliced 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. ARRANGE half of the wafers on bottom and up side of 2-qt. serving bowl; top with layers of half each of the banana slices and pudding. Repeat all layers. Cover with whipped topping. REFRIGERATE 3 hours. Store leftover dessert in refrigerator. English Trifle 1 angel food cake 2 5.9 ounce boxes instant vanilla pudding mix, prepared 1 package frozen crushed strawberries 2 small packages strawberry flavored gelatin, prepared 1/2 pint vanilla ice cream, softened 16 ounce container whipped topping 4 bananas Break cake in bite size pieces in bottom of large punch bowl. Fold ice cream into prepared pudding. Pour half of mixture over cake. Fold strawberries into prepared gelatin. Pour half over pudding mix. Slice 2 bananas over this. Repeat layering process with pudding, gelatin and bananas. Spread whipped topping on top. Garnish with whole strawberries. Make-Ahead Cappuccino-Oreo Trifles 1/2 cup granulated sugar 1/4 cup cornstarch 1 tablespoon  HYPERLINK "http://www.cooksrecipes.com/dessert/make-ahead-cappuccino-oreo-trifles.html" \n _topinstant coffee granules 1 large egg 2 1/2 cups milk 1  HYPERLINK "http://www.cooksrecipes.com/dessert/make-ahead-cappuccino-oreo-trifles.html" \n _toptablespoon Kahlua (coffee-flavored liqueur) 16 Oreo cookies - divided use 1 1/2 cups frozen whipped topping, thawed Combine first 4 ingredients in a bowl; stir well with  HYPERLINK "http://www.cooksrecipes.com/dessert/make-ahead-cappuccino-oreo-trifles.html" \n _topwhisk. Cook milk in heavy saucepan over medium-high heat to 180F (90C) or until tiny bubbles form around edge (Do Not Boil). Gradually add hot milk to egg mixture, stirring constantly with whisk. Return milk mixture to pan; cook over medium heat until thick (3 minutes), stirring constantly. Reduce heat to low, and cook 2 minutes. Remove from heat; stir in  HYPERLINK "http://www.cooksrecipes.com/dessert/make-ahead-cappuccino-oreo-trifles.html" \n _topKahlua. Pour into medium bowl; place bowl in larger bowl of ice water, stirring occasionally until mixture is cool. Coarsely chop 8 cookies; fold chopped cookies and whipped topping into pudding.  HYPERLINK "http://www.cooksrecipes.com/dessert/make-ahead-cappuccino-oreo-trifles.html" \n _topSpoon about 1/2 cup cookie mixture into each of 8 small  HYPERLINK "http://www.cooksrecipes.com/dessert/make-ahead-cappuccino-oreo-trifles.html" \n _topparfait glasses or 8 (6-ounce) custard cups. Cover and chill at least 2 hours or until cold. Top each serving with a cookie. Yield: 8 servings. Napoleon Trifle 1 (17 1/4 ounce) package frozen puff pastry, thawed 1 small box instant  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle58.html" \n _topvanilla pudding and pie filling 1 1/2 cups milk 1 (12 ounce) frozen whipped topping, thawed * 1/2 cup  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle58.html" \n _topchocolate flavor syrup Unfold the  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle58.html" \n _toppuff pastry and place each sheet on a  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle58.html" \n _topbaking sheet. Bake according to the package directions until golden. Allow the pastry to cool. In a large bowl, whisk the  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle58.html" \n _toppudding mix and milk until thickened. Stir in half of the whipped topping until thoroughly mixed. Break the cooled  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle58.html" \n _toppastry into large pieces and place one third of them in the bottom of a  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle58.html" \n _toplarge glass bowl or trifle dish.  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle58.html" \n _topSpoon half of the pudding mixture over that and drizzle with one third of the chocolate syrup. Repeat the layers then top with the remaining broken-up pastry, the whipped topping, and the remaining  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle58.html" \n _topchocolate syrup. Cover and chill for at least 2 hours before serving. * For extra-rich flavor and texture, whip a pint of  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle58.html" \n _topheavy cream and use instead of whipped topping Yield: 10 to 12 servings New England Trifle Made With Cointreau 1/4 cup chilled unsalted butter, cut into 1/2 inch pieces 3 large egg yolks 3 large whole eggs 1 cup plus 1 tablespoon Cointreau, divided 2-1/2 cups sugar, divided 3 tablespoons freshly squeezed lemon juice, divided 2 tablespoons freshly squeezed orange juice zest of 1 lemon and 1 orange 1 pint each: strawberries, blueberries, raspberries, blackberries, rinsed and trimmed 1 cup water 14 ounces sponge cake, cut into 1 inch cubes 7 ounces crme fraiche 1 vanilla bean fresh mint sprigs for garnish Make the citrus curd - Over double boiler, whisk together butter, egg yolks and whole eggs, 1/2 cup Cointreau, 1 cup sugar, 2 tablespoons each lemon and orange juices. When mixture has thickened to texture of loose pudding, remove from heat and strain. Stir in zests of lemon and orange. Set aside in refrigerator to cool. Prepare the berries - Macerate berries in mixture of 1/2 cup sugar, 1 tablespoon lemon juice and 1 tablespoon Cointreau. Make the simple-syrup - Combine 1 cup sugar, 1 cup water and 1/2 cup Cointreau. Stir over medium heat until sugar is dissolved. Cool to room temperature. Drizzle sponge cake with syrup. Prepare the crme fraiche - Whip crme fraiche with scraped vanilla bean until thickened and forming soft peaks. Assemble the trifle - In a clear glass trifle dish, layer each component. Garnish with fresh mint. Patti's All American Trifle Patti's All American Trifle uses strawberries and blueberries for the red and blue. White is the whipped cream. 2 (12oz.) containers whipped topping, thawed 1 5.9 ounce package vanilla instant pudding 1 whole angel food cake, cut into 1 inch cubes Sliced fresh strawberries and blueberries Slivered almonds Prepare instant pudding according to package directions. Layer ingredients as follows from bottom of trifle bowl to top; 1/3 Cool Whip, 1/2 of cake cubes, 1/2 of pudding, strawberries, 1/3 Cool Whip, cake cubes, pudding, blueberries, remaining Cool Whip, and top with slivered almonds. Peach and Rice Trifle 3 (8-ounce) cartons  HYPERLINK "http://www.cooksrecipes.com/dessert/peach_and_rice_trifle_recipe.html" \n _topvanilla nonfat yogurt 3/4 cup low-sugar apricot or peach spread, melted 3 tablespoons sherry 4 cups cooked rice 6 large peaches 1  HYPERLINK "http://www.cooksrecipes.com/dessert/peach_and_rice_trifle_recipe.html" \n _topteaspoon  HYPERLINK "http://www.cooksrecipes.com/dessert/peach_and_rice_trifle_recipe.html" \n _toplemon juice 4 cups frozen whipped topping, thawed and divided use Ground cinnamon Line wire mesh sieve or colander with several layers of paper towels. Add yogurt. Cover with paper  HYPERLINK "http://www.cooksrecipes.com/dessert/peach_and_rice_trifle_recipe.html" \n _toptowels. Let stand 5 minutes to absorb liquid. Using rubber scraper, scrape yogurt from paper towels into bowl; set aside. Combine peach spread and  HYPERLINK "http://www.cooksrecipes.com/dessert/peach_and_rice_trifle_recipe.html" \n _topsherry in bowl; stir in rice. Set aside. Peel and slice peaches; toss with lemon juice and set aside.  HYPERLINK "http://www.cooksrecipes.com/dessert/peach_and_rice_trifle_recipe.html" \n _topSpoon half of rice mixture into bottom of 2-quart glass serving bowl. Arrange half of peaches over rice; spread half of  HYPERLINK "http://www.cooksrecipes.com/dessert/peach_and_rice_trifle_recipe.html" \n _topyogurt over peaches. Spread half of whipped topping over yogurt; sprinkle with  HYPERLINK "http://www.cooksrecipes.com/dessert/peach_and_rice_trifle_recipe.html" \n _topcinnamon. Repeat layers. Cover and refrigerate 4 hours or overnight. Serve chilled. Yield: 10 servings. Plum Pudding Trifle 1 (14-ounce) package CROSSE & BLACKWELL Plum Pudding* 1 cup milk 1 cup sour cream 1 (3.5-ounce) package  HYPERLINK "http://www.cooksrecipes.com/dessert/plum_pudding_trifle_recipe.html" \n _topvanilla instant pudding and pie filling mix 1 (16-ounce) can peach slices (or 11-ounce can mandarin oranges), drained 1 cup whipping cream 2  HYPERLINK "http://www.cooksrecipes.com/dessert/plum_pudding_trifle_recipe.html" \n _toptablespoons powdered sugar Crumble plum pudding; reserve 1/2 cup. Spread crumbs on bottom of 2-quart glass dish. Combine milk,  HYPERLINK "http://www.cooksrecipes.com/dessert/plum_pudding_trifle_recipe.html" \n _topsour cream and pudding mix in medium bowl. Beat with wire  HYPERLINK "http://www.cooksrecipes.com/dessert/plum_pudding_trifle_recipe.html" \n _topwhisk until mixture is smooth and thick. Spoon over plum pudding crumbs. Sprinkle reserved crumbs in center of pudding layer. Arrange peaches or oranges around crumbs. Beat cream and sugar in small  HYPERLINK "http://www.cooksrecipes.com/dessert/plum_pudding_trifle_recipe.html" \n _topmixer bowl until stiff peaks form. Top fruit with dollops of whipped cream. Refrigerate 2 to 4 hours before serving. Yield: 10 servings. *If unavailable, substitute a  HYPERLINK "http://www.cooksrecipes.com/dessert/plum_pudding_trifle_recipe.html" \n _toppound cake. Pumpkin Trifle 2 pkg instant vanilla pudding 4 c milk 1 c canned pumpkin 2 tsp pumpkin pie spice, divided 1 frozen pound cake 1 c whipping cream 2 T confectioners. sugar 3/4 tsp vanilla In large bowl with wire whisk, mix pudding mix, pumpkin, milk and 1 3/4 tsp. of pie spice. Set aside when thickened. Cut thawed cake into 16 slices. Line bottom of large glass bowl with 1/2 of cake, cut to fit. Spoon 1/2 of pumpkin mixture over cake. Add rest of slices on top and cover with rest of pumpkin mixture. Crumble any remaining slices of cake and put on top. Cover and chill for 4 hours. Whip cream with confectioner's sugar and rest of pie spice. Spoon over trifle and serve. Yield: 10 Servings Pumpkin Trifle 2 2 cups prepared crumbled unfrosted spice  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle59.html" \n _topcake, muffins or gingerbread 1 (16 ounce) can pumpkin 1  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle59.html" \n _topteaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/4 teaspoon ground allspice 2 1/2 cups cold non-fat milk 4 small boxes instant  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle59.html" \n _topbutterscotch pudding mix 2 cups  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle59.html" \n _topwhipping cream Maraschino cherries (optional) Set aside 1/4 cup of cake crumbs for top. Divide remaining crumbs into four portions; sprinkle one portion into the bottom of a trifle bowl or 3-quart  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle59.html" \n _topserving bowl. In a large mixing bowl, combine  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle59.html" \n _toppumpkin, spices, milk and  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle59.html" \n _toppudding mixes; mix until smooth. Spoon half into the serving bowl. Sprinkle with a second portion of crumbs.  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle59.html" \n _topWhip cream until stiff;  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle59.html" \n _topspoon half into bowl. Sprinkle with a third portion of crumbs. Top with the remaining pumpkin mixture, then last portion of crumbs and remaining  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle59.html" \n _topwhipped cream. Sprinkle the reserved crumbs on top, around the edge of the bowl. Place cherries in the center, if desired. Cover and chill at least 2 hours before serving. Yield: 12 to 15 servings Punch Bowl Cake Number 2 Punch Bowl Cake Number 2 combines pineapple, cherry pie filling and nuts. 1 box yellow cake mix, prepared according to box 1 box instant vanilla pudding, prepared according to box 1 large can crushed pineapple, drained 2 cans cherry pie filling 6 bananas 1 large (12 ounce) container whipped topping 1 cup pecans In punch or trifle bowl, crumble one layer of cake, spoon 1/2 pudding over cake, add 1/2 can pineapple, then 1 can cherry pie filling, slice 3 bananas on top. Repeat layers. Spoon whipped topping over top and decorate with pecans. Chill overnight. Strawberry Cheesecake Trifle 2 quarts strawberries, sliced 2 tablespoons sugar 2 teaspoons almond extract 2 8 ounce blocks cream cheese, softened 1 C. sour cream 2 C. powdered sugar 1 t. vanilla extract 1/4 t. almond extract 16 ounce tub whipped topping or 1 pint cream, whipped 1 large angel food or pound cake, torn into pieces Set aside some berries for garnish. Mix rest with sugar and almond extract. Set aside. Mix cream cheese, sour cream, powdered sugar, vanilla and almond extract. Fold in whipped cream. In a trifle bowl: 1/2 cake, 1/2 berries, 1/2 cream cheese mixture, repeat layers. Garnish with remaining berries. Refrigerate. Summertime Minted Trifle  HYPERLINK "http://www.cooksrecipes.com/dessert/summertime_minted_trifle_recipe.html" \n _topCake Ingredients: 4 large eggs, separated 3/4 cup granulated sugar 1 teaspoon grated orange peel 1/2  HYPERLINK "http://www.cooksrecipes.com/dessert/summertime_minted_trifle_recipe.html" \n _topteaspoon vanilla extract 3/4 cup all-purpose flour 1/4 cup LAND O LAKES Butter, melted, cooled  HYPERLINK "http://www.cooksrecipes.com/dessert/summertime_minted_trifle_recipe.html" \n _topCustard Ingredients: 1 (2.9-ounce) package custard mix 2 tablespoons white crme de menthe* 1 teaspoon grated orange peel 1/2 teaspoon vanilla extract Strawberry Puree Ingredients: 1 pint (2 cups) strawberries, hulled 1/3 cup powdered sugar Fruit Ingredients: 1 pint (2 cups) strawberries, hulled, halved 1 nectarine or peach, thinly sliced  HYPERLINK "http://www.cooksrecipes.com/dessert/summertime_minted_trifle_recipe.html" \n _topMint Leaves Heat oven to 350F. Beat 4 egg whites in small  HYPERLINK "http://www.cooksrecipes.com/dessert/summertime_minted_trifle_recipe.html" \n _topmixer bowl at high speed, scraping bowl often, until stiff peaks form (1 to 2 minutes). Set aside. Beat 4  HYPERLINK "http://www.cooksrecipes.com/dessert/summertime_minted_trifle_recipe.html" \n _topegg yolks, 3/4 cup sugar, 1 teaspoon orange peel and 1/2 teaspoon vanilla with wire whisk until thick and lemon-colored. Gradually add butter alternately with flour, mixing well after each addition. Gently stir in egg whites. Pour batter into greased and floured 9-inch round cake pan.  HYPERLINK "http://www.cooksrecipes.com/dessert/summertime_minted_trifle_recipe.html" \n _topBake for 25 to 30 minutes or until cake begins to pull away from sides of pan. Let stand 15 minutes; remove from pan. Cool completely. Meanwhile, prepare custard mix according to package directions. Remove from heat. Stir in crme de menthe, 1 teaspoon orange peel and 1/2 teaspoon vanilla. Cover; refrigerate until thickened (about 1 1/2 hours). Meanwhile, place 1 pint strawberries in 5 cup blender container. Cover; blend on  HYPERLINK "http://www.cooksrecipes.com/dessert/summertime_minted_trifle_recipe.html" \n _tophigh speed until pureed (1 to 2 minutes). Continue blending, gradually adding powdered sugar, until dissolved (1 to 2 minutes). Refrigerate about 1 hour. Tear cake into bite-sized pieces. Place 1/2 of pieces in  HYPERLINK "http://www.cooksrecipes.com/dessert/summertime_minted_trifle_recipe.html" \n _topglass serving bowl. Pour about 1/2 strawberry puree over cake; top with 1/2 custard and 1/2 halved strawberries. Repeat with remaining cake pieces, strawberry puree and custard. Garnish with remaining strawberries, sliced nectarine and mint leaves. Yield: 10 servings. *Substitute 1/2 teaspoon mint extract. Tip: Cake, custard and strawberry puree can be prepared the day before. Assemble trifle just before serving. Tiramisu Trifle 1 (6.5 ounce) package anisette toast cookies 1/2 cup  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle5.html" \n _topcoffee-flavored  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle5.html" \n _topliqueur or strong black coffee 4 cups milk 1/2 cup sour cream 1 tablespoon instant espresso coffee powder 2 small boxes instant  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle5.html" \n _topvanilla pudding and pie filling 1 cup  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle5.html" \n _topheavy cream, whipped Coarsely chop cookies; drizzle evenly with liqueur or coffee, tossing to coat well. Set aside. Blend milk,  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle5.html" \n _topsour cream and coffee powder in bowl with electric  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle5.html" \n _topmixer. Add pudding mix; beat for 2 minutes. Let stand 1 minute. Place 1/3 of the cookies in large clear  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle5.html" \n _topglass serving bowl; top with 1/3 of the pudding mixture. Repeat layers twice. Refrigerate at least 4 hours or overnight. Serve topped with  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle5.html" \n _topwhipped cream. Traditional Sherry Trifle Base 8 trifle sponges 4 tablespoons  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle57.html" \n _topraspberry jam 6 tablespoons sweet sherry 12 ounces (350 grams) frozen raspberries, partially thawed 2 ounces (50 grams) ratafia biscuits Custard 1 pint (550ml) milk 1  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle57.html" \n _topvanilla pod 4 egg yolks 1 tablespoon caster sugar, plus a little for sprinkling 1 1/2  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle57.html" \n _toptablespoons cornflour Topping 3/4 pint (425ml) whipping cream 2 ounce (50g) flaked  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle57.html" \n _topalmonds, toasted Glace cherries to decorate Split the sponges in half then spread each half thinly with raspberry jam. Sandwich each half back together and cut into quarters. Place in the base of three and a half pint (2 litre) glass trifle bowl. Sprinkle the  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle57.html" \n _topsherry over the sponges and spoon over the partially thawed raspberries and their juice. Roughly crush the ratafia  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle57.html" \n _topbiscuits and sprinkle over the raspberries. Chill for 3 to 4 hours. Place the milk and vanilla pod in a small pan and slowly bring to just below boiling point. Transfer to a heatproof jug and leave to infuse for 10 minutes. Remove the vanilla pod from the milk. Place the  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle57.html" \n _topegg yolks, cornflour and sugar in a bowl and whisk together. Whisk in the milk, then strain the liquid back into the rinsed pan through a fine sieve. Cook over a gentle heat , stirring constantly until the custard starts to thicken, being careful not to allow to boil. Cook gently for two minutes unit the custard is a thick pouring consistency. Quickly pour the custard into a cold bowl to prevent further cooking. Sprinkle the surface with a thin coating of  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle57.html" \n _topcaster sugar to prevent a skin forming. Set aside and let cool.  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle57.html" \n _topSpoon the cold custard onto the raspberries in the trifle bowl, spreading to the edges with a palette  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle57.html" \n _topknife. Gently whip the cream until it nearly holds its shape, then spoon three quarters of it on top of the  HYPERLINK "http://www.recipegoldmine.com/desstrifle/desstrifle57.html" \n _topcustard and carefully spread to the sides of the bowl. Whip the remaining cream until it holds it shape. Pipe swirls of cream around the top of the bowl and decorate with flaked almonds and cherries. Yield: 8-10 servings Triple Layer Cherry Cheesecake Trifle 3 cups  HYPERLINK "http://www.recipegoldmine.com/desstrifle/triple-layer-cherry-trifle.html" \n _topRitz crackers, coarsely crushed 1 (8 ounce) package fat-free  HYPERLINK "http://www.recipegoldmine.com/desstrifle/triple-layer-cherry-trifle.html" \n _topcream cheese, softened 1/4 cup granulated sugar 1 cup fat-free  HYPERLINK "http://www.recipegoldmine.com/desstrifle/triple-layer-cherry-trifle.html" \n _topvanilla yogurt 1 cup milk 1 (3 ounce) package instant vanilla or  HYPERLINK "http://www.recipegoldmine.com/desstrifle/triple-layer-cherry-trifle.html" \n _topcheesecake pudding mix 2 (21 ounce) cans  HYPERLINK "http://www.recipegoldmine.com/desstrifle/triple-layer-cherry-trifle.html" \n _topcherry pie filling Fresh mint sprig Coarsely crush crackers. Set aside. Beat softened cream cheese until smooth. Add sugar and beat until smooth. Add  HYPERLINK "http://www.recipegoldmine.com/desstrifle/triple-layer-cherry-trifle.html" \n _topyogurt, milk and pudding mix and beat until fluffy.  HYPERLINK "http://www.recipegoldmine.com/desstrifle/triple-layer-cherry-trifle.html" \n _topSpoon 1/3 the pudding mix into bottom of trifle bowl, sprinkle with 1/3 the crackers, and top with 1/3 the pie filling. Repeat layers until all ingredients are used. Chill until ready to serve (note  the longer the trifle sets the less crisp the crackers will be).  HYPERLINK "http://www.recipegoldmine.com/desstrifle/triple-layer-cherry-trifle.html" \n _topGarnish with a sprig of  HYPERLINK "http://www.recipegoldmine.com/desstrifle/triple-layer-cherry-trifle.html" \n _topfresh mint. Yield: 12 servings Yam Trifle 12 ounce reduced fat  HYPERLINK "http://www.cooksrecipes.com/dessert/yam_trifle_recipe.html" \n _topcream cheese 3/4 cup granulated sugar, divided use 1 (5-ounce) can evaporated skimmed milk 1  HYPERLINK "http://www.cooksrecipes.com/dessert/yam_trifle_recipe.html" \n _topteaspoon coconut extract 1 (16-ounce) commercial angel  HYPERLINK "http://www.cooksrecipes.com/dessert/yam_trifle_recipe.html" \n _topfood cake, cubed 2 (15-ounce) cans yams, drained and mashed or 2 cups fresh  HYPERLINK "http://www.cooksrecipes.com/dessert/yam_trifle_recipe.html" \n _topsweet potatoes, cooked and mashed 1/2 teaspoon vanilla extract 2  HYPERLINK "http://www.cooksrecipes.com/dessert/yam_trifle_recipe.html" \n _toptablespoons flaked coconut, divided use 1 (8-ounce)  HYPERLINK "http://www.cooksrecipes.com/dessert/yam_trifle_recipe.html" \n _topcontainer frozen fat free whipped topping, thawed 1 tablespoon flaked coconut, browned 1 tablespoon  HYPERLINK "http://www.cooksrecipes.com/dessert/yam_trifle_recipe.html" \n _topchopped pecans, toasted In a large bowl, beat together the cream cheese and 1/2 cup sugar. Gradually add milk and  HYPERLINK "http://www.cooksrecipes.com/dessert/yam_trifle_recipe.html" \n _topcoconut extract, mixing until creamy. Fold in the cubed angel  HYPERLINK "http://www.cooksrecipes.com/dessert/yam_trifle_recipe.html" \n _topcake into the cream cheese mixture, set aside. In another bowl, beat together yams, 1/4 cup sugar and  HYPERLINK "http://www.cooksrecipes.com/dessert/yam_trifle_recipe.html" \n _topvanilla until creamy. In a trifle bowl or  HYPERLINK "http://www.cooksrecipes.com/dessert/yam_trifle_recipe.html" \n _toplarge glass bowl, layer half the angel cake mixture, half the yam mixture, 1 tablespoon coconut and half the whipped topping. Repeat. Sprinkle the top with the browned coconut and toasted  HYPERLINK "http://www.cooksrecipes.com/dessert/yam_trifle_recipe.html" \n _toppecans. Refrigerate and serve. Yield: 12 to 16 servings. SALADS Layered Trifle Salad Ingredients 2 cups spring greens or herb salad mix 2 cups arugula 2 cups baby spinach 1 1/2 cups shredded Cheddar cheese 8 ounces sliced water chestnuts 1 small red onion thinly sliced 2 cups grape tomatoes (may cut in half if desired) 8 ounces fresh mushrooms, sliced 10 ounces frozen green peas, blanched and drained 3 to 4 hard boiled eggs, sliced paprika - sprinkle on eggs for garnish (optional) 1 3/4 cups mayonnaise (add additional mayonnaise if desired) 1 tablespoon sugar 1/2 cup grated Parmesan cheese 4 to 6 slices bacon, cooked and crumbled Directions Layer ingredients in Trifle Bowl. Begin by layering the greens first, either combining the greens or layering each type of green individually. Then layer theremaining ingredients: shredded cheese, water chestnuts, red onion, grape tomatoes, mushrooms, green peas, and hard boiled eggs in order listed or as you desire. Sprinkle hard boiled eggs with paprika. In a small bowl, mix mayonnaise with sugar. Spread mixture evenly over the last layer of salad. Sprinkle freshly grated Parmesan cheese on top and cover with plastic wrap. Refrigerate overnight or for as long as 24 hours. Immediately before serving, sprinkle with crumbled bacon. Serves 6 as a main entre; serves approximately 12 as a side dish. Makes a nice presentation and can be made the day prior to serving. Mississippi Cornbread Salad presented by Lake Guntersville Bed & Breakfast 1 (8 1/2-ounce) package cornbread muffin mix 1 (1-ounce) envelope Ranch-style salad dressing mix 1 (8-ounce) container sour cream 1 cup mayonnaise 3 large tomatoes, chopped 1/2 cup chopped red bell pepper 1/2 cup chopped green bell pepper 1/2 cup chopped green onions 2 (16-ounce) cans pinto beans, drained 2 cups (8-ounce) shredded Cheddar cheese 10 bacon slices, cooked and crumbled 2 (15 1/4-ounce) cans whole kernel corn, drained Prepare cornbread muffin mix according to package directions; cool. Stir together salad dressing mix, sour cream and mayonnaise until blended; set aside. Combine tomatoes and next 3 ingredients, gently toss. Crumble half the cornbread into Trifle Bowl. Top with half each of beans, tomato mixture, cheese, bacon, corn and dressing mixture; repeat layers. Cover and chill 3 hours. Yields; 8 to 10 servings. Your recipe for one (8 ) square pan of cornbread may be substituted. Seven Layer Salad Whether you can see the 7 layers or not, it tastes just as good. This easy make ahead layered salad is great to serve at a buffet or pot luck and makes a delicious summer salad entree. 2 cups mayonnaise or Miracle Whip 1 tablespoon sugar 1 head of lettuce, shredded 1 cup celery, diced 1/2 cup sweet red pepper, diced 4 hard-cooked eggs, chopped 10 ounces frozen green peas, uncooked 1 small sweet onion, diced 8 slices cooked bacon, crumbled 1/2 pound cheddar cheese, grated Combine the mayonnaise and sugar. Mix and refrigerate it until you finish making the salad. Layer the rest of the ingredients in the following order: a layer of lettuce on the bottom of Trifle Bowl, then a layer of celery, a layer of sweet pepper, a layer of chopped eggs, a layer of peas, a layer of onions, a layer of crumbled bacon Spread the mayonnaise/sugar mixture over the top of the salad like cake icing. Sprinkle grated cheese evenly over it all. Seal the bowl with plastic wrap and refrigerate overnight (or for 8 to 12 hours before serving). Serves 8 Green salsa 9 tomatillos,* husked, coarsely chopped 1 1/2 cups chopped green bell peppers 3/4 cup chopped green onions (dark green parts only) 1/2 cup chopped fresh basil 2 tablespoons olive oil Beans 2 15-ounce cans black beans, drained, rinsed 2 teaspoons ground coriander 1 teaspoon onion salt Layered Southwest Salad Yield: Makes 6 servings Ingredients: Creamy Ranch-Style Dressing 1 jicama (3/4 pound), peeled and cut into 8 wedges 1can (15 ounces) black beans, rinsed and drained 2/3cup salsa 1/2cup diced red onion 10ounces spinach, washed, stemmed and chopped 1package (10 ounces) frozen corn, cooked, drained and cooled 4large hard-cooked eggs, peeled and sliced 1-1/2cups (6 ounces) shredded Cheddar cheese Fresh oregano for garnish Preparation: Prepare Creamy Ranch-Style Dressing. Cut jicama wedges crosswise into 1/8-inch-thick slices. Combine beans, salsa and onion in medium bowl. Layer half of spinach, jicama, bean mixture, corn, eggs and Creamy Ranch-Style Dressing in Trifle Bowl. Repeat first 5 layers beginning with spinach and ending with eggs; sprinkle with cheese. Drizzle with remaining dressing. Cover and refrigerate 1 to 2 hours before serving. Garnish, if desired Layered Spinach Salad Ingredients Salad: 6 ounces fresh baby spinach 2 teaspoons sugar, divided 6 hard boiled eggs, sliced 1/2 pound deli-style roast turkey, sliced in strips 2 cups chopped romaine lettuce Salt and pepper, to taste 10 ounces frozen peas, thawed 1 red bell pepper, sliced thin 1 small onion, sliced thin 2 cups cubed Swiss cheese Dressing: 1 ounce dry ranch-style dressing mix 1/2 cup sour cream 1 cup mayonnaise or nonfat yogurt Instructions: Rinse and dry spinach leaves. Place in the bottom of Trifle Bowl. Sprinkle with 1 teaspoon sugar. Add a layer of eggs, turkey and lettuce. Sprinkle with remaining teaspoon of sugar, salt and pepper. Add a layer of peas, bell pepper, onion and Swiss cheese. In a small bowl, mix together dressing mix, sour cream and mayonnaise. Spread dressing over salad. Garnish with cheese cubes and sliced red onion if desired. Cover and refrigerate overnight. Toss just before serving. Serves 6. Layered Cobb Salad For dressing 3 tablespoons red-wine vinegar 1 tablespoon fresh lemon juice 2 teaspoons Dijon mustard 1 small garlic clove, minced 1/2 teaspoon salt 1/2 teaspoon sugar 1/4 teaspoon black pepper 1/2 cup extra-virgin olive oil For salad 3 skinless boneless chicken breast halves (1 1/4 lb) 2 California avocados 1 head romaine, cut crosswise into 1/2-inch-wide slices (8 cups) 6 bacon slices, cooked until crisp, drained, and finely chopped 3 medium tomatoes (3/4 lb), seeded and cut into 1/2-inch pieces 2 to 3 oz Roquefort, crumbled (1/2 to 3/4 cup) 2 bunches watercress, coarse stems discarded 2 hard-boiled large eggs, halved and forced through a coarse sieve 1/4 cup finely chopped fresh chives Make dressing: Whisk together all dressing ingredients except oil in a bowl, then add oil in a slow stream, whisking until emulsified. Make salad: Bring 5 cups water to a simmer in a 2-quart saucepan, then simmer chicken, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a cutting board and cool completely. Cut into 1/2-inch cubes. Halve, pit, and peel avocados, then cut into 1/2-inch cubes. Spread romaine over bottom of Trifle Bowl and top with an even layer of chicken. Sprinkle bacon over chicken, then continue layering with tomatoes, cheese (to taste), avocados, watercress, eggs, and chives. Just before serving, pour dressing over salad and toss. Layered Party Slaw Ingredients 4 cups finely chopped cabbage 1 cups cauliflower or broccoli, cut into bite-size pieces 1 cups frozen peas, thawed 1 cups sliced fresh mushrooms cup sliced green onions teaspoon salt teaspoon salt-free herb and spice blend seasoning 4 tablespoons bacon bits, real or imitation Tomato wedges and sprigs of parsley for garnish, optional Dressing: 2/3 cup mayonnaise 1/3 cup honey mustard dressing 1 teaspoon vinegar 1 teaspoon Dijon mustard 1 teaspoons sugar In large Trifle Bowl, layer cabbage, cauliflower, peas, mushrooms and onions. Sprinkle salt and herb seasoning evenly between layers. In separate bowl, combine mayonnaise, salad dressing, vinegar, mustard and sugar. Spread dressing evenly over top of the vegetables. Cover and refrigerate overnight. Before serving, sprinkle with bacon bits and garnish with tomatoes and parsley. Bayou Border Layered Salad Ingredients 1 - 10oz. Bag Romaine or Iceberg lettuce 1 Cup Celery, sliced 1 Cup Yellow Bell Pepper, chopped -or any color Cup Sweet Onion, chopped or sliced green onion 1 Cups Halved Cherry tomatoes or chopped tomatoes 1 Cup Ham, diced or cooked, smoked Andouille Sausage, sliced Mayonnaise Dressing: 1 Cups Shredded Monterey or Colby Jack Cheese 8-12 Slices Bacon, Cooked and Crumbled 1 Cups of mayonnaise, Cup Sour Cream 2 tablespoons of granulated sugar Layer all ingredients in Trifle Bowl starting in order from the top, ending with the mayonnaise dressing. Cover and refrigerate until serving time. Again, garnish with extra cheese and your favorite chopped herb. Bring to the table and toss before serving. Again, you can leave out the ham or Andouille or substitute chicken or shrimp. Do leave in the Cajun "Trinity" of celery, bell pepper, and onion for an authentic Bayou combination. Layered Fruit Salad Recipe Ingredients cup orange juice cup lemon juice cup packed brown sugar teaspoon orange zest teaspoon grated lemons, rind of 1 cinnamon stick 2 cups pineapple chunks 1 cup red seedless grapes 2 medium bananas, sliced 2 medium oranges, peeled and sectioned 1 medium grapefruit, peeled and sectioned 1 pint strawberries, sliced 2 kiwi fruits, peeled and sliced In a medium saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; cool completely. Layer fruit in a Trifle Bowl. Remove cinnamon stick from the sauce; pour sauce over fruit. Cover and chill for several hours. Layered Citrus Gelatin Fruit Salad recipe Ingredients 3 ounces cream cheese, at room temperature 1 small box lime gelatin 1 (8 ounce) can crushed pineapple, drained and juice reserved 6 canned pear halves 1 small box orange gelatin 1 small can mandarin orange slices, drained and juice reserved Soften cream cheese. Dissolve lime gelatin in 1 cup boiling water. Mix reserved pineapple juice with enough water to make 1 cup liquid; stir into lime gelatin. Arrange pear halves in large mold. Pour 1/3 of the lime gelatin over pears; refrigerate until set. Mix remaining lime gelatin with cream cheese; beat with rotary beater until smooth. Add pineapple; pour over firm gelatin. Dissolve orange gelatin in 1 cup boiling water. Mix reserved orange juice with enough water to make 1 cup liquid; stir into orange gelatin. Chill until partially set; stir in orange slices. Pour over cream cheese layer; refrigerate until set. Yields 12 servings. Layered Picnic Pasta Salad Ingredients 12 oz. bow ties or other medium pasta shape cup vinaigrette salad dressing 1 cup frozen green peas, thawed 3 plum tomatoes, sliced 1 cup fresh mushrooms, sliced 2 oz. prosciutto, thinly sliced 2 tbsp. fresh basil, chopped 3 tbsp. Parmesan cheese, freshly grated Cook pasta according to package directions, drain. Return to cooking pan and toss with 2 tablespoons vinaigrette dressing. Transfer half of pasta to Trifle Bowl. Layer peas, tomatoes, mushrooms, and prosciutto on pasta. Top with remaining pasta. Sprinkle with basil and pour remaining dressing evenly over salad. Sprinkle with Parmesan cheese. Serve at once or cover and chill until ready to serve. Toss right before serving to evenly coat dressing. Layered Garden Pasta Salad Ingredients 1 pkg. (7-8oz) macaroni shells 1/2 cup sliced green onions 1/4 cup Bacon Bits 1 cup Mayo cup lemon juice 3 T. Parmesan Cheese 1 tsp. sugar ts. garlic powder 4 cups shredded lettuce 1 medium cucumber (sliced) 1 cup cauliflowerets 1 cup broccoli pieces 2 medium tomatoes (cut into wedges) Cook macaroni as pkg. directs, drain and rinse with cold water. Stir together macaroni, onions, 2 Tbls. Bacon bits. Mix the mayo, lemon juice, cheese, sugar, garlic powder in a large bowl. Layer the lettuce, macaroni mixture, cucumber, cauliflower, broccoli, and tomato in Trifle Bowl. Pour the dressing evenly over the top. Cover. Refrigerate at least 2 hours. Sprinkle with 2 T. Bacon bits just before serving! Sweet Potato Salad Ingredient 6 sweet potatoes 3 cup sweet corn, fresh 12 oz light yogurt, plain 3-4 large tomatoes 2 clove garlic, minced 4 tsp dried dill weed In a small dish, mix the yogurt, dill and garlic. Set aside. (Note: this is better if let to sit overnight in the refrigerator.) Bake sweet potato and allow to cool. Remove skin and cut into chunks. Grill sweet corn (or cook on the stove) and remove from the ear once cooled with a paring knife. Chunk tomato into inch pieces. Layer sweet potato, corn and tomato in Trifle Bowl and top with yogurt sauce for a cool, refreshing and sweet salad that can be enjoyed for lunch or dinner.  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