Pour milk into large bowl & add pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup whipped topping.
Place half the brownie cubes into a 2 quart serving bowl or trifle dish. Top with half EACH of the pudding mixture, raspberries and remaining whipped topping. Repeat layers.
Refrigerate 1 hour or until ready to serve.
OPTIONAL: Garnish with raspberries or fresh mint sprigs.
In a blender blend first 3 ingredients till smooth.
Place in a microwave safe dish and micro for 10 minutes whisking a couple of times.
Cover with plastic wrap and chill.
When cooled place 1/2 in a trifle bowl.
Top with 3 crushed cookies, 1 cup berries, 1/4 cup almonds, following with the rest of the pudding, 3 crushed cookies, 1 cup berries, 1/4 cup almonds.
Chill and serve.
he cake cubes in a trifle dish or decorative bowl.
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
treaks remain.
In a trifle bowl, place half of the
adyfinger then top with grated chocolate. Arrange 1/2 the strawberries
Prepare Jello according to package instructions. Chill for at least an hour until set. Roughly chop. Chill again until required.
Divide half the cookies evenly among 6 individual glass cups or dishes, or layer in a 6 1/2 cup glass serving bowl. Drizzle with half the sherry.
Combine strawberries and raspberries in a bowl. Spoon half the berries over the cookie layers, then top with half the Jello and half the pudding. Repeat with the remaining cookies, berries, Jello and pudding. Top with grated chocolate to serve.
Whip cream and powdered sugar to soft peaks. Fold into mascarpone. Set aside.
Line bases of 4-6 serving dishes with 1/2 the sponge cake. Drizzle with 1/2 the Irish cream. Spread 1/2 the mascarpone mixture over top and sprinkle with grated chocolate. Arrange 3/4 of berries over top then add remaining sponge cake, liqueur and mascarpone. Cover and chill for 3 hours, or overnight.
Sprinkle with remaining berries and chocolate curls. Serve.
Note: This recipe needs to be assembled 8
Break up the trifle sponges and place them in
n, around a 4-quart trifle bowl or a deep glass
he combined white and milk chocolate and half the mixed berries
nd spice. Mix well.
Trifle Assembly:
Clean and prepare
around the edges of a trifle bowl. (You should have 6
Slice the chocolate pound cake and make jam
hipped cream and the white chocolate. Reserve 11/2 cups mousse
Break up the trifle sponges and place in a
ool for 30 minutes.
Trifle:
Spread jam over ladyfingers
Pour cold milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Gently stir in 2 cups whipped topping. Place half of the brownie cubes in 2-quart serving bowl. Top with half of the pudding mixture, half of the raspberries and 2 cups whipped topping. Repeat layers. Top with remaining whipped topping. Refrigerate 1 hour or until ready to serve. Makes 12 servings.
Pour milk into large mixing bowl.
Add pudding mix, beat with wire whisk until well blended, 1 to 2 minutes.
Gently stir in 1 cup whipped topping.
Spread strawberry spread evenly over half the cake slices.
Top
with remaining cake slices; cut into 1/2-inch cubes.
Place half of the cake cubes in a large serving bowl; cover with half of combined fruit.
Top with 1 cup whipped topping and half of topping/pudding mixture.
Layer with remaining cake cubes, fruit, whipped topping and pudding/topping mixture. Garnish, if desired ...