ough comes together. Stir in peppermint candy. Cover bowl with plastic
ack to cool completely. Prepare PEPPERMINT FILLING. Carefully unroll cake; remove
ack to cool.
Prepare Peppermint Filling.
Unroll cake; remove
Peppermint Vanilla Cake:
For the
Prepare Sugar Biscuits (recipe#59864): Brush tops of frozen
engthwise.
Fill bottom of trifle bowl (or other large glass
n the bottom of a trifle bowl.
Layer 1/2
br>Add espresso
Add Peppermint syrup.
Steam milk and
cratch please see the buttercream recipe with my mermaid cake pops
nd spice. Mix well.
Trifle Assembly:
Clean and prepare
ake slices in 12-cup trifle dish to cover bottom. Spoon
half minutes, stir, add peppermint extract. Spoon mixture onto prepared
oftened ice cream (Mary's recipe says to cut in sticks
orsels are melted.
PLACE peppermint candies in heavy-duty plastic
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.
Add crushed peppermint candy to any vanilla ice cream recipe after it has frozen for about 15 minutes.
Makes 2 quarts.
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.
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.