Prepare Sugar Biscuits (recipe#59864): Brush tops of frozen
Combine strawberries, sugar & malibu & stir gently to coat, set aside for approx 30 minutes.
Combine cream, vanilla extract, custard & pavlova nests in a bowl.
Divide one third of the srawberries in syrup among 6 dessert glasses, top with cream mixture and repeat layers.
Garnish with toasted coconut to serve.
Combine well.
In each dessert glass, arrange 2 or 3
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 before assembling for the trifle.
To make the Pudding
nd spice. Mix well.
Trifle Assembly:
Clean and prepare
ool for 30 minutes.
Trifle:
Spread jam over ladyfingers
ake slices in 12-cup trifle dish to cover bottom. Spoon
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
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.
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.
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.
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.