nch cubes.
To make butterscotch, melt butter in a small
nd spice. Mix well.
Trifle Assembly:
Clean and prepare
Prepare Sugar Biscuits (recipe#59864): Brush tops of frozen
n the bottom of a trifle bowl.
Layer 1/2
cream, French vanilla pudding mix, butterscotch pudding mix, cinnamon, and nutmeg
ake slices in 12-cup trifle dish to cover bottom. Spoon
portion into bottom of trifle bowl or 3-quart serving
Combine flour, soda, and powder.
Place in a 1 pint jar.
Layer remaining ingredients pressing firmly after each layer.
Recipe to attach to jar:
Preheat oven to 375\u00b0F.
Beat 12 tablespoons softened unsalted butter, 1 egg and 1 teaspoon vanilla in a large bowl until well blended. Place cookie mix in an other bowl and mix to combine ingredients. Add butter mixture and blend in to smooth any clumps. Drop tablespoon full onto ungreased pan and bake 9-11 minutes.
Cool on pan then remove to rack to completely cool.
Prepare cake mix as directed, or make your own chocolate cake recipe and bake in a 9 x 13 inch pan.
When done, remove from the oven, poke holes in the cake and pour the kahlua over the cake.
Let cool.
Meanwhile prepare the pudding or mousse.
Tear or crumble the cake into pieces.
In a glass trifle bowl layer in this order: 1/3 of cake, 1/3 of pudding, 1/3 of whipped topping and 1/3 of candy bars.
Repeat layers ending with chopped candy bars on top.
Chill well.
Set aside 1/4 cup cake crumbs for top.
Divide remaining crumbs into 4 portions.
Sprinkle one portion in the bottom of a trifle bowl or 3-quart serving bowl.
In a large mixing bowl, combine pumpkin, spices, milk and pudding.
Mix until smooth.
Spoon half into a serving bowl.
Sprinkle with second portion of crumbs.
nch slices.
To assemble trifle, line bottom and sides of
ugar and vanilla.
Garnish trifle with sliced strawberries.
Top
Break up ladyfingers and line bottom of trifle bowl.
Pour sherry over ladyfingers.
Cover ladyfingers with raspberry preserves.
Cover preserves with raspberries.
Distribute peaches over entire layer of raspberries.
Spread cooked and cooled custard over peaches.
Distribute sliced bananas over custard. Spread whipped cream over bananas and garnish with cherries and almonds.
Refrigerate until ready to serve.
nto the bottom of a trifle bowl or 3-quart serving
Brush cake slices generously with pineapple juice.
Arrange half of the slices in single layer in trifle or other deep clear glass bowl.
Layer with half of strawberries, bananas, orange sections (or blueberries) and kiwi.
Spoon half of custard over fruit.
Repeat layering with remaining ingredients.
Whip cream in bowl until soft peaks form.
Add powdered sugar and continue beating until stiff.
Spoon cream over top of trifle and garnish with strawberries.\tChill until ready to serve.
Mix cake, water and egg.
Bake in 8 inch pan at 350\u00b0 for 35 - 40 minutes.
When cool, crumble.
Reserve 1/4 cup for garnish.
In bowl, whisk pudding and milk for 2 minutes.
Let stand until becomes soft set.
Stir in pumpkin and spices.
In trifle bowl, layer with cake and pudding mix.
Repeat, ending with pudding. Garnish with reserved cake and nuts.
Chill until ready to serve.
Set aside 1/4 cup of cake crumbs for top.
Divide remaining crumbs into four portions.
Sprinkle one portion into the bottom of trifle bowl.
In a blender mix milk, pudding and cream cheese.
Divide pound cake into 3.
Place 1/3 cake in bottom of trifle and sprinkle with a third of the buttershots, place one third of the canned cherries, 1/3 blueberries, 1/3 pudding and 1/3 cool whip repeat 2 more times.
Chill till ready to serve.
ell blended.
In a trifle bowl or 3-1/2
nto the bottom of a trifle bowl or 3-quart serving