Terrific Trifles!

Thank you Jean Douthitt

Thanks to Sr. Manager Danette Conley for sharing the following recipe with us for the Trifle Bowl!

Mocha Chocolate Trifle

1 (18.25 oz) package light devil's food cake mix

1 1/3 cups water

2T vegetable oil

2 lg egg whites

1 lg egg

Cooking Spray

3 C cold milk

1 (3.9 oz) pkg chocolate instant pudding mix

1/2 C Kahlua or 1/2 C strong brewed coffee

1-8 oz carton frozen fat-free whipped topping (thawed)

1/2 C chopped chocolate toffee bars (about 4 bars) (such as Heath Bars, Skor, or Hershey's Sweet Escapes)

Preheat oven to 350 degrees

Combine first 5 ingredients in a large bowl: beat at medium speed until well-blended.

Bake cake in a 9x13 (spray well with cooking spray)

Bake for 25 minutes.  Cool completely.

Combine milk & pudding mix in a medium bowl; prepare according to package directions.

Tear half of cake into pieces; place in a trifle dish.

Pour half of Kahlua over cake pieces; top with half of the pudding, whipped topping & chocolate bars.

Repeat and chill for at least 4 hours.

Thanks to Sr. Manager Linda Rodgers for sharing the following recipe for the Trifle Bowl!

Lemon Trifle~
·         1 can (14 oz) fat free sweetened condensed milk
·         1 carton (8 oz) lemon yogurt
·         2 tsp lemon zest
·         1/3 cup fresh lemon juice
·         2 cups Cool Whip (thawed), light or fat free is fine
·         1- 10 inch Angel Food cake, cut into cubes
·         1-½ cups fresh raspberries and blueberries

Directions:
Combine the condensed milk, yogurt, lemon zest, and juice in a large bowl.  Stir well.  Fold in the Cool Whip until evenly combined.
Place half of the angel food cake cubes in the bottom of a large bowl or trifle bowl.  Top with half of the lemon mixture and half of the berries.  Repeat.

from www.longaberger.com/recipes...

Raspberry Truffle

1/3 cup sweetened flaked coconut

½ cup seedless raspberry jam

24 oz. frozen raspberries, thawed

2 tsp grated lemon zest

16 oz. whipped topping

2 store-bought pound cakes (10 oz. each), cut into ¾-inch-thick cubes

2 packets Longaberger White Chocolate Amaretto Mix

12 oz. peppermint

In a bowl combine jam, berries, and lemon zest; set aside. In a separate bowl, mix whipped topping and White Chocolate Amaretto mix. Set aside. Cover the bottom of a Longaberger Trifle bowl with a layer of cake cubes, packing them tightly. Top with half the raspberry mixture. Then add half the whipped topping mixture. Add a second layer of cake cubes, raspberry mixture, and whipped topping mixture. Sprinkle with coconut and crushed peppermints. Serve immediately, or for best texture, cover and refrigerate overnight.

Recipe pictured in the 2012 November/December Flyer

Spiced Cake Trifle

1 prepared spice cake mix, cut into cubes

1 jar caramel sauce

1 packet White Chocolate Amaretto Dessert Mix

16 oz. Cream Cheese, softened

24 oz. Cool Whip

1 packet Snickerdoodle Dessert Mix

Gingersnap Cookies

1 packet White Chocolate Amaretto Mix

8 oz. cream cheese, softened

4 Tbsp. butter

12 large strawberries

In a bowl, combine White Chocolate Amaretto Dessert Mix, 8 oz. cream cheese and 12 oz. cool whip and set aside. In a separate bowl, combine Snickerdoodle Dessert Mix, 8 oz cream cheese and 12 oz. cool whip and set aside. Cover the bottom of Longaberger® Trifle Bowl with a layer of spice cake cubes. Drizzle caramel sauce over cake. Add layer of White Chocolate Amaretto mixture and spread to create an even layer. Add a second layer of spice cake cubes and drizzle with caramel sauce. Spread the Snickerdoodle mixture to create a final 

layer. Garnish with crushed and whole gingersnap cookies.

Recipe pictured in Fall 2012-Winter 2013 WishList

Pumpkin Gingerbread Trifle

Ingredients

• 2 packages (14-1/2 ounces each) gingerbread cake mix
• 1 package (4.6 ounces) cook-and-serve vanilla pudding mix
• 3 cups 2% milk
• 1 can (29 ounces) solid-pack pumpkin
• 1/2 cup packed brown sugar
• 1 carton (12 ounces) frozen whipped topping, thawed, divided

Directions

• Prepare and bake gingerbread according to package directions, using two greased 9-in. round baking pans. Cool completely on wire racks.
• Meanwhile, for pudding, in a large saucepan, combine pudding mix and milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool to room temperature. Combine pumpkin and brown sugar; stir into pudding.
• In a 4-qt. glass serving bowl, crumble one gingerbread cake; gently press down. Top with half of pudding mixture and whipped topping. Repeat layers. Cover and refrigerate overnight. Yield: 25 servings (1 cup each).

Peanut Butter Cup Trifle Source: The Sisters Cafe

Ingredients:

1 (9x13) pan of baked brownies, cut into 1 inch pieces

1 (5.1 ounce) package instant vanilla pudding

3 cups milk

½ cup creamy peanut butter

2 tsp vanilla

1 (8 ounce) container thawed Cool Whip, divided (or use homemade whipped cream)

20 peanut butter cups, crumbled (do not buy bite sized; you could get away with less...but why?)

6-8 peanut butter cups to garnish.

Instructions:

Combine pudding and milk. Beat for 2 minutes. Add peanut butter and vanilla, beat until smooth. Gently fold in 2 cups cool whip or homemade whipped cream.

Layer in trifle dish ½ the brownies, ½ the crumbled peanut butter cups, ½ the pudding mixture. Repeat. Top with cool whip and peanut butter cups. Chill at least four hours until serving.

Patriotic Trifle Recipe by The Girl Who Ate Everything

Ingredients:

2 cups heavy cream

½ cup white sugar

2 cups milk

2 (3.4 ounce) packages instant cheesecake pudding mix

2 teaspoons lemon juice

½ cup sour cream

2 (10.75 ounce) packages prepared pound cake

2 (16 ounce) carton strawberries, sliced

strawberries for garnish

blueberries for garnish

Instructions:

1. In a medium bowl, combine cream and white sugar and beat until stiff peaks form. Set aside. You want a stiffer whipped cream for trifle so that it holds up over time.

2. In another bowl beat cheesecake pudding mixes with milk for 2 minutes or until thick. Mix in sour cream and lemon juice. Fold in one cup of the sweetened whipped cream.

3. Slice pound cake into one inch cubes.

4. In a trifle bowl, start by layering ¼ of the pound cake on the bottom of the trifle bowl (A large glass bowl can be used if you don't have a trifle bowl). Next, layer ¼ of the pudding mixture followed by a layer of ¼ of the strawberries. To make trifle look presentable make sure each layer is distinct and separate especially on the sides of the bowl. Repeat layers four times or until bowl is almost full.

5. Garnish the top of the trifle with the remaining whipped cream, strawberries, and blueberries.

6. Chill in refrigerator for at least 4 hours.

Variations:

1) The pound cake can be replaced by angel food cake for less calories.
2) Vanilla pudding can replace the cheesecake pudding.

3) Add more blueberries throughout the trifle instead of just on top.