nd pestle).
Place each mini trifle on a serving plate.
Place eggs and yolk in top of large double boiler.
Add sugar and whisk lightly to mix.
Add the butter, rind and juice.
Cook, uncovered, over moderate heat, stirring frequently, for 20 to 25 minutes or until mixture is as thick as heavy cream sauce. Strain.
Spoon into 4 dozen baked mini shells (recipe follows). Bake at 325\u00b0 for 8 to 10 minutes.
Pipe or spoon on whipped cream.
Prepare Sugar Biscuits (recipe#59864): Brush tops of frozen
n the bottom of a trifle bowl.
Layer 1/2
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.
First of all cut the trifle sponges in half lengthways or
nd spice. Mix well.
Trifle Assembly:
Clean and prepare
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.
ake slices in 12-cup trifle dish to cover bottom. Spoon
tir gently to combine.
MINI PHYLLO CUPS: Preheat oven to
rownies in a 3 quart trifle bowl; top with one-third
ssemble the parfaits: Place a mini shortcake in the bottom of
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.
nch slices.
To assemble trifle, line bottom and sides of
ugar and vanilla.
Garnish trifle with sliced strawberries.
Top
mini kosher dill pickles, tomato, ketchup and mustard).
This recipe was
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.
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.
n the bottom of a mini trifle bowl. Add a few berries
erving, spoon whipped cream over trifle and drizzle with raspberry sauce