Slice the baked cake into med-large size cubes, then place half of the cubes in the bottom of a large glass serving bowl/trifle bowl.
Spread half the prepared chocolate pudding on top, then top the pudding with half of the Cool Whip, then half of the crushed candy.
Repeat the layers ending with crushed candy on the top.
Refrigerate the trifle.
Delicious!
Mix Vanilla Wafers, butter, pecans, brown sugar, and cinnamon.
Spread on greased cookie sheet and bake in 350 degree oven for 5 minutes. Stir and bake 3-5 more minutes.
Mix pudding, milk, and cool whip (note that you are using less milk than you would usually use for 2 pudding boxes).
Blend sugar, cream cheese, and cool whip.
Layer crumbly mixture, pudding, bananas, crumbly mixture, pudding, bananas. Top with creamy topping. May be layered in a trifle bowl or in individual cups for easy service at a party or brunch.
Enjoy!
Prepare a large glass bowl or a trifle bowl.
In a large bowl beat the vanilla pudding and milk for 2 minutes; add in the condensed milk until smooth.
Stir in vanilla, then fold in the Cool Whip topping.
Layer wafers, sliced bananas and pudding mixture in the large glass bowl.
Chill until serving.
ake Scottish Typsy Laird Sherry Trifle.
Put the sponge into
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.
Combine well.
In each dessert glass, arrange 2 or 3
ool before assembling for the trifle.
To make the Pudding
Prepare strawberry gelatin dessert according to package instructions. Pour into a large glass serving dish. Chill for 2 hours, or until set.
Arrange cookies over gelatin, top with a layer of pudding then raspberries, blueberries, whipped cream and strawberries. Chill for 1 hour or until required. Sprinkle with toasted almonds and serve.
ool for 30 minutes.
Trifle:
Spread jam over ladyfingers
Bake cake mix in 2 layer pans, according to directions.
When cool, take 1 layer with serrated knife and cut in half.
Take other layer and freeze for a later time.
Place half layer in bottom of deep bowl, bottom side up (trifle or glass bowl).
Mix pudding according to directions and place 1/2 mixture on top of cake.
Top with 1 package of strawberries.
Place the other 1/2 layer on top of strawberries and repeat with pudding and strawberries.
Top with Cool Whip and garnish with strawberries, if desired.
Keep refrigerated.
Let cool.
For the Trifle: In a small bowl combine
ix (step#5) in a trifle bowl.
Now, cut the
Mix cake and bake in 13 x 9 x 2-inch pan.
Cool.
Cut half of cake in cubes; reserve other half for another dessert.
Dissolve Danish dessert in 3 1/2 cups cold water.
Bring to boil 1 minute, stirring constantly until thick and clear.
Cool.
Add strawberries.
Spread over cake cubes in pan.
Mix pudding, milk and sour cream until smooth.
Spread over strawberries.
Top with Cool Whip.
Garnish with almonds.
Bake cake according to directions on box.
Cool.
Make pudding.
Whip the cream.
In trifle bowl crumble 1/3 cake; spread with 1/3 pudding, 1/3 whipped cream and 1/3 crushed Heath or Skor bars.
Repeat 2 more times.
Top with maraschino cherries.
In bowl, combine cracker crumbs, brown sugar, 1/2 cup peanut butter and butter and spoon 1/2 of mixture into 3 qt bowl.
In a mixing bowl, beat cream cheese and sugar until smoothed and fold in the whipped topping.
Spread 1/2 of this mixture into the trifle bowl or deep dish bowl.
Top w/one can apple pie filling.
Then combine powdered sugar, cinnamon and the remaining peanut butter until crumbly and sprinkle half over pie filling.
Repeat the layers and refrigerate until serving.
Mix a box of brownie mix with walnuts and bake according to directions on box.
Cool.
Break into small pieces.
Mix pudding according to directions on the box.
Use a glass trifle bowl and layer chocolate pudding, brownies and Cool Whip.
Repeat one time. sprinkle brownie crumbs on top.
May garnish each layer with maraschino cherries, if desired.
Cube angel food cake.
Mix jello and water until dissolved. Drop frozen strawberries in hot jello (will gel quickly).
Prepare instant pudding.
Alternate all ingredients in layers in trifle bowl: jello, strawberries, cake, pudding; repeat layers.
Decorate top layer with Cool Whip, kiwi, bananas and mandarin oranges.
Break up pound cake and place in large glass bowl.
Prepare Jell-O as package directs, using reserved juice and sherry in place of cold water.
Pour Jell-O over pound cake.
Add strawberries.
Refrigerate and allow to set, preferably overnight. Prepare dessert mix as package directs and pour over Jell-O-pound cake mix.
Refrigerate and allow to set.
Whip cream and top dessert.
Bake a box of brownie mix with walnuts according to directions. Cool. Break into small pieces. Make a small package of chocolate instant pudding. Use a glass trifle bowl. Layer chocolate pudding, brownies and a 12 ounce lite Cool Whip| two times. Sprinkle brownie crumbs on top.
In separate bowls, stir 2 c boiling water into each flavor of jello until completely dissolved.
Stir 1 c cold water into each bowl.
Pour into separate 9\" square pans and refrigerate 3 hours or until firm.
Cut into 3/4\" cubes.
Place lemon cubes in trifle bowl, then layer with cake cubes, strawberries and whipped topping.
Cover with strawberry jello cubes.
Refrigerate for at least 1 hour or until serving.
Garnish with additional topping and strawberries for decoration.