Recipes for "trifle"

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Beat cake mix, water, oil, and eggs in a bowl with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium and beat until combined, scraping the sides of the bowl as needed, about 2 minutes. Pour batter into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 31 to 36 minutes. Remove from the oven; keep the oven on.

Cool cake in the pan for 10 minutes, then transfer to a wire rack to cool completely, about 20 minutes more.

While cake is cooling, spread almonds and coconut on a baking sheet.

Bake in the preheated oven until toasted and fragrant, 5 to 10 minutes; set aside until cake is cooled.

While cake, almonds, and coconut are cooling, beat milk and pudding mix together in a bowl with an electric mixer until combined and starting to thicken. Beat in cream cheese until smooth, then fold in whipped topping.

Cut cooled cake into bite-sized cubes. Combine cooled almonds and coconut with toffee bits in a bowl.

Layer 1/2 the cake cubes in the bottom of a trifle dish or glass bowl. Cover with 1/2 the pudding mixture, then 1/2 the almond mixture. Repeat layers once more.

Arrange half of the pound cake cubes into the bottom of a glass trifle bowl; top with 1 can cherry pie filling, half of the hot fudge, and 2 cups whipped topping. Repeat layers.

Drizzle remaining hot fudge over the top. Spoon a few dollops of cherry pie filling decoratively over whipped topping.

Cover trifle and refrigerate until chilled before serving, at least 2 hours.

Place pudding mix into a bowl. Add cold milk and whisk together for 2 minutes. Let rest for 5 minutes.

Layer ½ of the cake cubes in a trifle bowl or other glass serving dish. Layer ½ of the pudding, ½ of the bananas, ½ of the strawberries, and ½ of the whipped topping over top. Repeat all layers once more.

Cover trifle and chill in the refrigerator for at least 4 hours before serving.

Preheat the oven to 350 degrees F (175 degrees C) or 325 degrees F (165 degrees C) according to package directions and baking pan material.

Combine cake mix, water, and egg in a bowl; pour into pan size, shape, and material of your choice. Bake according to package directions and pan size, shape, and material, 24 to 37 minutes. Cool completely, about 1 hour.

Meanwhile, place pudding mix in a large bowl; whisk in eggnog for about 2 minutes. Refrigerate pudding until gingerbread cake is cool and ready to assemble trifle.

Whip cream in a separate large bowl until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form.

Crumble ½ gingerbread cake into a trifle or large glass bowl. Spread ½ eggnog pudding over cake, then spread ½ whipped cream on top of pudding. Repeat layers with remaining ½ each gingerbread cake, eggnog pudding, and whipped cream. Refrigerate 6 hours to overnight. Sprinkle top with cranberries and cookie crumbs before serving.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-baking dish.

Combine cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pie spice in a large mixing bowl; pour into the prepared dish.

Bake in the preheated oven for 45 to 50 minutes. Allow to cool to room temperature on a wire rack. Cut the cake into 1-inch cubes.

Whisk milk and cheesecake pudding mix together in a bowl. Allow to set, about 2 minutes. Fold whipped topping into pudding mixture.

Layer 1/3 of the cake cubes into the bottom of a large bowl; top with 1/3 of the cream mixture and sprinkle with 1/3 of the pecans and toffee bits. Repeat layering until all ingredients are uses. cover and refrigerate for at least 1 hour before serving.

In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping.

Cut the cake into thirds, horizontally.

Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices. Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used.

Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint. Refrigerate until serving.

Combine sweetened condensed milk, whipped topping, and cream cheese together in a bowl until smooth.

Place a layer of cake cubes in a large glass bowl. Top with a layer of strawberries; spread a layer of cream cheese mixture on top. Repeat layers until no ingredients remain, about 2 more times. Chill in refrigerator for 30 minutes to 1 hour before serving.

Place peach slices into a large bowl and gently toss with lemon juice. Transfer 1 cup peaches to a blender and purée until smooth; set remaining peach slices aside.

Stir peach purée, yogurt, and lemon zest together in a medium bowl until well blended.

Layer 1/2 of the cake cubes in the bottom of a glass dish. Top with 1/2 of the peach slices, 1/2 of the yogurt mixture, then all of the remaining cake cubes. Arrange remaining peaches on top, reserving 5 or 6 slices for garnish. Cover with remaining yogurt mixture. Arrange reserved peach slices on top. Refrigerate until ready to serve.

Stir together orange juice, eggs, and sugar in a small saucepan. Place over low heat, and stir constantly until the sugar has dissolved, and the mixture is very thick. Once thick, strain mixture into a large bowl, and stir in butter cubes until melted. Cover and refrigerate until cold, about 2 hours.

Fold whipped cream into cold egg mixture until smooth. Recover and refrigerate for 3 hours.

To assemble, place half of the cubed angel food cake into the bottom of a trifle bowl. Spoon on half of the whipped cream mixture, and sprinkle with half of the Mandarin oranges. Create a second layer with the remaining angel food cake, whipped cream mixture, and Mandarin oranges. Refrigerate until ready to serve.

Combine mango, ½ cup sugar, lemon juice, and salt in the bowl of a food processor; pulse until smooth. Add egg yolks; process for 15 seconds. Pour mixture through a sieve set over a large metal bowl, pressing on solids with the back of a spatula to release as much purée as possible. Discard solids in sieve.

Fill a large saucepan with 2 inches water; bring to a simmer. Set the metal bowl on top; whisk mango purée until thickened and an instant-read thermometer inserted into center, without touching the bowl, registers 170 degrees F (77 degrees C), about 10 minutes.

Place the metal bowl on a towel on a flat work surface; whisk in butter, one piece at a time, until blended. Cover the bowl with plastic wrap; refrigerate, 8 hours to overnight.

Combine milk and pudding mix in a medium saucepan; bring to boil, stirring constantly until thickened. Off heat, fold in coconut and vanilla. Cover the bowl with plastic wrap; refrigerate until set, about 1 hour.

Beat heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Gradually beat in ¼ cup sugar until stiff peaks form.

Place ½ pound cake cubes in bottom of a large trifle bowl; layer ½ each bananas, pineapple, and strawberries on top. Spoon ½ each mango purée and coconut pudding on top. Repeat layers with remaining ½ each pound cake, bananas, pineapple, strawberries, mango purée, and coconut pudding.

Spoon whipped cream on top in big, fluffy swirls. Chill in the refrigerator until ready to serve.

Pour each package of pudding mix into a separate bowl. Add 2 cups cold milk to each bowl and whisk for 2 minutes. Set one bowl of chocolate pudding aside. Stir peanut butter and 1 cup whipped topping into the second bowl.

Place a layer of graham crackers in the bottom of a trifle dish. Spread 1/3 of the chocolate pudding on top, top with 1/3 of the chocolate-peanut butter pudding, and layer with more graham crackers. Repeat layers 2 more times. Spread remaining frozen whipped topping on top and decorate with extra graham crackers and peanut butter cups.

Chill until pudding is firm and graham crackers have fluffed up, 6 hours to overnight.

Stir sugar and water for simple syrup together in a saucepan over medium heat until sugar is dissolved. Let cool, about 20 minutes, then stir in lemon juice and lemon zest.

Toss raspberries in a bowl with 2 tablespoons simple syrup. Set aside about 3 ounces berries for top of trifle.

Gently fold together whipped topping and lemon curd. Add to the vanilla pudding and fold until incorporated.

In a large trifle bowl, layer 1/3 of the pound cake cubes. Spoon a couple teaspoons simple syrup over the cake layer, then add 1/3 of the berries and 1/3 of the pudding mixture. Repeat layers twice more, then scatter reserved berries on top.

Beat cream cheese and pudding mix in a large bowl with an electric mixer on high speed until smooth and creamy. Add 16 ounce container whipped topping; beat on high speed until thoroughly combined. Beat in ½ cup sugar until incorporated. Set aside.

Combine water and cornstarch in a medium saucepan over medium heat. Add remaining 1 cup sugar, gelatin mix, and lemon juice; bring to a boil, stirring constantly until thickened. Cool for 5 minutes. Fold in strawberries.

Spread ¾ inch cream cheese mixture in bottom of a trifle bowl; top with ½ cake pieces, then add ½ strawberry gelatin mixture. Repeat layers.

Fold 8 ounce container whipped topping into remaining cream cheese mixture; spread over top. Store trifle in the refrigerator until ready to serve.

Whisk milk and pudding mix together in a bowl until smooth; stir in chopped bananas. Set aside.

Beat cream in a large chilled glass or metal bowl until stiff peaks are just about to form. Beat in sugar and vanilla until stiff peaks form, making sure not to overbeat, or whipped cream will become lumpy and butter-like.

Layer 1/2 each pound cake cubes, pudding, whipped cream, and crushed vanilla wafers in a trifle bowl. Repeat layering with remaining 1/2 each cake, pudding, and whipped cream; top with remaining 1/2 crushed vanilla wafers. Refrigerate until chilled and ready to serve.

Gather all ingredients.

Sprinkle strawberries with sugar in a bowl; stir to distribute sugar, and set aside.

Chill a large metal mixing bowl and beaters from an electric mixer.

Pour cream into the chilled mixing bowl, and add lemon yogurt, pudding mix, and about 1 tablespoon of coconut rum; beat until fluffy with an electric mixer set on medium speed.

Spread a layer of pound cake cubes into the bottom of a glass trifle dish, and sprinkle cubes with remaining tablespoon coconut rum. Cover pound cake with a layer of strawberries; sprinkle blueberries over strawberries. Spread a thick layer of whipped cream over the berries.

Repeat the layers several times, ending with a layer of strawberries sprinkled with blueberries and reserving about 1 cup of whipped cream; top the trifle with dollops of whipped cream to serve. Refrigerate leftovers.