Recipes for "berry trifle"

Place cake cubes in bottom of a large glass serving bowl. Layer blueberries, raspberries, and blackberries on top. Sprinkle with praline liqueur.

Combine condensed milk, 1 cup whipped topping, pudding mix, and milk in a medium bowl; stir well, then pour over frozen berries. Top custard with remaining whipped topping. Let sit at room temperature until berries thaw, 1 hour, or in refrigerator for 2 to 3 hours.

Whisk together 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate pudding until set, about 1 hour.

Beat remaining 2 cups whipping cream in another bowl until foamy. Gradually add confectioners' sugar and vanilla, beating until stiff peaks form. Lift the beater or whisk straight up: whipped cream should form sharp peaks.

Layer 1/2 of the angel food cake in a trifle bowl. Top with 1/2 of the pudding, 1/2 of the strawberries, and 1/2 of the blueberries. Spread 1/2 of the whipped cream over berries. Repeat layers. Cover and refrigerate until ready to serve.

Place cake cubes in the bottom of a trifle bowl. Combine 1 cup boiling water and raspberry gelatin mix in a large measuring cup until gelatin is dissolved; stir in 1 cup cold water. Pour raspberry gelatin mixture over cake cubes; press down. Spread raspberries evenly over top; chill trifle in the refrigerator until gelatin sets, about 45 minutes.

Whisk 2 cups cold milk and 1 package pudding mix together in a bowl for 2 minutes. Spread pudding mixture over raspberries in the trifle bowl; chill trifle in the refrigerator until pudding sets, about 45 minutes more.

Combine 1 cup boiling water and cherry gelatin mix in a large measuring cup until dissolved; stir in 1 cup cold water. Pour cherry gelatin mixture over pudding in the trifle bowl; spread cherries over top. Chill trifle in the refrigerator until gelatin sets, about 45 minutes more.

Whisk remaining 2 cups cold milk and remaining 1 package pudding mix together in a bowl for 2 minutes. Spread pudding mixture over cherries in the trifle bowl; chill in the refrigerator until pudding sets, about 45 minutes more.

Combine remaining 1 cup boiling water and strawberry gelatin mix together in a large measuring cup; stir in remaining 1 cup cold water. Pour strawberry gelatin mixture over pudding in the trifle bowl; spread strawberries over top. Chill trifle in the refrigerator until trifle completely set, about 1 hour more.

Spread whipped topping over trifle; garnish top with reserved berries.

Combine frozen berries, sherry, lemon juice, and lemon zest in a medium bowl; toss to blend. Set aside.

Beat heavy cream in a large bowl with an electric mixer until soft peaks form. Gradually beat in sugar until stiff peaks form. Refrigerate whipped cream until needed.

Cut pound cake into ⅓-inch-thick slices, discarding cake ends.

Place 1 layer cake slices in the bottom of a glass serving bowl; spoon ½ berry mixture with juice over cake slices. Cover with ½ whipped cream; sprinkle with ¼ cup coconut. Repeat layering with remaining cake slices, berries with juice, whipped cream, and coconut.

Refrigerate trifle before serving, at least 1 hour.

Prepare the instant pudding first according to package direction by whipping the pudding with the cold milk until soft set. Refrigerate until firmed up, about 1 hour.

Sprinkle half of the diced angel food cake onto the bottom of a trifle bowl. Set aside a few of the blueberries, strawberries, and raspberries to decorate the top of the cake. Add half of the remaining berries evenly over the cake pieces, then spoon the set pudding on top of the berries.

Add the last layer of cake and any remaining berries (except those reserved for decoration). Top berries with frozen whipped topping, spreading gently to create a smooth and even surface. Use the reserved berries to decorate the top of your trifle however you'd like!

Serve immediately, or refrigerate until ready to serve (don't make too far in advance, as the cake will start to break down the longer it sits).

Combine sugar and water in a saucepan over medium heat and bring to a boil. Stir to dissolve sugar and remove from heat. Allow syrup to cool completely. Stir in juice of 1 lemon.

Meanwhile, combine sugar, lemon juice, and lemon zest in the top of a double boiler over simmering water. Stir together until well combined. Add eggs and egg yolks. Cook and stir over simmering water until lemon curd thickens, 15 to 20 minutes. Remove from heat and beat in butter, 1 cube at a time. Allow to cool for 10 to 20 minutes.

Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form.

Spread 1 layer of lemon curd on the bottom of a glass dish. Dip ladyfingers in the syrup and arrange snugly in a single layer on top. Spread another layer of lemon curd on top. Spread 1 layer of whipped cream on top of the lemon curd.

Continue layering soaked ladyfingers, whipped cream, and lemon curd until all ingredients are used up. Finish with a layer of lemon curd. Garnish with remaining whipped cream. Refrigerate at least 3 hours.

Gather all ingredients.

Slice strawberries and sprinkle them with sugar (if needed). Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes.

Use half of the cake cubes to line the bottom of a large glass bowl. Layer half of the strawberries followed by half of the blueberries, and then half of the bananas.

Spread half of the pudding over the fruit. Repeat layers in the same order.

Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; spread over top of trifle.

Garnish with almonds and berries if using. Chill trifle for 30 minutes or until ready to serve.