nd pestle).
Place each mini trifle on a serving plate.
mini shortcake in the bottom of each individual dessert or parfait
ake Scottish Typsy Laird Sherry Trifle.
Put the sponge into
First of all cut the trifle sponges in half lengthways or
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.
Prepare instant pudding according to package directions, using milk.
Break the graham crackers into 1/4's and spread each piece with a layer of marshmallow fluff.
Arrange pieces in the bottom of a large bowl or trifle dish.
Sprinkle a layer of mini marshmallows on top of graham crackers.
Spoon half the pudding over marshmallows and spread out.
Top pudding layer with half of Cool Whip.
Repeat layers.
Garnish top layer of Cool Whip with crushed graham crackers, mini marshmallows, and pieces of Hershey bar.
Serve chilled.
Combine well.
In each dessert glass, arrange 2 or 3
Empty the cans of crushed pineapple and the pistachio instant pudding together and mix.
Add in 1 1/2 cups crushed walnuts.
Add in 1 1/2 cups marshmallows, then fold in 2 tubs of Cool Whip. Empty all of the contents in bowl into a trifle dish; garnish with pineapple chunks, some crushed walnuts or any fruit like mandarin oranges or strawberries.
This may be served to very grumpy people; it always makes them smile!!!
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.
he pints of Coconutmilk frozen dessert on the counter to soften
ould use a package of mini chocolate chips to make one
Place filled key lime pie mini desserts in the refrigerator to
Whisk thawed whipped topping and peanut butter in a large bowl until thouroughly blended. Stir in mini chips.
In a trifle bowl, arrange half of the cubed angelfood cake, then top evenly with half of the peanut butter mixture and 1/4 cup of the nuts (if using). Repeat layers one more time.
Chill for at least 30 minutes, or overnight, before serving.
Refrigerate leftovers.
ool for 30 minutes.
Trifle:
Spread jam over ladyfingers
rownies in a 3 quart trifle bowl; top with one-third
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!
ix (step#5) in a trifle bowl.
Now, cut the
Heat oven to 350 degrees F.
Spray mini muffin tins with cooking spray.
In very large bowl, mix all ingredients together.
You may also divide ingredients EVENLY and mix in two seperate large bowls.
Using a pastry bag, fill mini muffin tins (recipes makes approx. 96 mini quiches; recipe halves very easy) almost full with quiche mixture.
Bake for approximately 30 minutes.
You may serve these at once, or freeze for later use.
If frozen, they can easily be reheated in a microwave for 1-2 mins, serving immediately.
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.