Strawberry Cheesecake Trifle



1 pkg. (8 oz) cream cheese, softened

1 c (8 oz) sour cream

1/2 c cold milk

1 pkg. (3.4 oz) instant vanilla pudding

1 whole can (9.3 oz) refrigerated whipped cream

1 1/2 c crushed butter-flavored crackers

1/4 c butter or margarine, melted

2 cans (21 oz. each) strawberry pie filling



In a large bowl, beat the cream cheese until smooth.

Add the sour cream; mix well. In a small mixing bowl,

beat milk and pudding mix on low speed for 2 minutes.

Stir into cream cheese mixture. Fold in whipped

topping. In a small bowl, toss the cracker crumbs and

butter. In a 2 1/2 quart trifle bowl, layer half of

the cream cheese mixture, crumbs, then pie filling.

Repeat layers. Refrigerate until serving.



Serves 16.

Sinful Chocolate Trifle



Brownie Mix, plus ingredients (either 1-9x13 or 2 9x9)

Caramel Sauce

Chocolate Pudding Large Box

Cool Whip

Heath Bar Chips



Make brownies according to package. Make pudding

according to ingredients. Let everything cool to room

temperature. Cube brownie into chunks, layer 1/2 at

the bottom of Trifle dish. Drizzle caramel sauce over.

Next layer 1/2 of pudding, 1/2 of cool whip and

sprinkle with heath bar chips. Repeat layers and

refrigerate immediately.

Banana Pudding Trifle



1 1/3 cups sugar

3/4 cup all-purpose flour

1/2 teaspoon salt

4 cups milk

8 egg yolks

1 tablespoon vanilla extract

1 (12-ounce) package vanilla wafers

1/4 cup bourbon

2 tablespoons rum

6 ripe bananas, sliced

6 (1.4-ounce) English toffee candy bars, crushed

2 cups whipping cream

2 tablespoons powdered sugar



Combine first 3 ingredients ina large heavy saucepan;

whisk in milk. Bring to a boil over medium heat,

whisking constantly. Remove mixture from heat.

Beat egg yolks until thick and pale. Gradually stir

about one-fourth of hot mixture into yolks; add to the

remaining hot mixture, stirring constantly. Cook,

stirring constantly, 1 minute. Stir in vanilla.



Layer one-third of wafers in the bottom of a 4-quart

baking dish. Stir together bourbon and rum; brush over

wafers. Top with one-third of banana. Spoon one-third

of custard over banana, and sprinkle with 1/3 cup

crushed candy bar. Repeat procedure twice.



Beat whipping cream at medium speed with an electric

mixer until foamy; gradually add powdered sugar,

beating until soft peaks form. Spread whipped cream

over trifle, and sprinkle with remaining crushed candy

bar. Cover and chill 3 hours.



Yield 10 to 12 servings



Southern Living, NOVEMBER 1998

Strawberry Trifle



Two 3-ounce packages low-fat cream cheese, room

temperature

2 tablespoons sugar

Two 8-ounce containers strawberry yogurt

2 teaspoons freshly-squeezed lemon juice

1 cup heavy cream, whipped until it will hold soft

peaks (I used Cool Whip)

6 cups sliced fresh strawberries (or raspberries,

blackberries, blueberries, peaches, nectarines--<WBR>or a

combination)



In a medium-sized mixing bowl and using a electric

mixer, combine the cream cheese, sugar, yogurt, and

lemon juice until the mixture is smooth. Fold in the

whipped cream and blend until smooth.



In a large glass serving bowl, place a layer of fruit.

Top with a layer of the cream mixture, then another

layer of fruit. End with a layer of cream mixture,

smoothing it evenly over the top.



Refrigerate until ready to serve. This dessert will

travel well.



Serves 12.

Angelic Berry Trifle



1 (3.4-ounce) package vanilla instant pudding mix

2 cups plus 2 tablespoons 1% low-fat milk, divided

1/4 cup (2 ounces) 1/3-less-fat cream cheese

2 (16-ounce) packages frozen mixed berries, thawed

3 tablespoons sugar

1/3 cup whipping cream

8 ounces angel food cake, cut in 1/3-inch-thick slices



1/2 cup sliced almonds, divided



Make the pudding according to package directions,

using 2 cups low-fat milk. Refrigerate until ready to

assemble trifle.

Place remaining 2 tablespoons milk and cream cheese in

a bowl, and beat with a mixer at high speed until

smooth. Refrigerate until ready to assemble trifle.

Toss berries with sugar; set aside.



Place cream in a bowl, and beat with cold beaters on

high speed until stiff peaks form; refrigerate.



Place half the berries on the bottom of a

straight-sided 2- or 3-quart clear dish. Top the

berries with half the angel food cake slices,

overlapping slightly.



Stir the pudding and cream cheese mixtures together,

and gently fold in whipped cream. Pour 2 cups pudding

mixture over cake, and top with 1/4 cup almonds. Use

the remaining cake to form another layer, and top it

with the remaining berries. Pour the remaining pudding

mixture over the berries, and sprinkle with remaining

1/4 cup almonds. Refrigerate at least 1 hour, or up to

8 hours.



Yield 12 servings (serving size: 3/4 cup)

Punch Bowl Cake



1 box butter cake mix

1 lg. can crushed pineapple

6 cups milk

2 lg. instant vanilla pudding

1 can cherry pie filling

16 oz. Cool Whip



Bake cake mix according to package directions & set aside. Mix together milk & pudding mixes & set aside. Crumble 1/2 of cake in a large bowl. Spread 1/2 of pineapple over crumbled cake, spread 1/2 of pudding mixture over pineapple, add 1/2 Cool whip over pudding, & top with 1/2 cherry pie filling. Repeat layers. Chill at least 1 hour before serving.

Double Chocolate Mocha Trifle



1 (19.8 ounce) package brownie mix

1 3/4 cups cold milk

2 (3.3 ounce) packages instant white chocolate pudding

mix

4 teaspoons instant coffee granules

2 tablespoons warm water

2 cups frozen whipped topping, thawed

3 (1.4 ounce) bars chocolate covered toffee bars,

chopped



Prepare brownies according to package directions. Bake

and cool completely. Cut into 1 inch cubes.



In a medium bowl, whisk together milk and pudding mix

until mixture begins to thicken. Dissolve coffee

granules in water and stir into pudding mixture. Fold

in whipped topping.



In a glass serving bowl, layer one-third of brownie

cubes, one-third of pudding mixture and one-third of

candy. Repeat layering until all ingredients are used.

Chill 30 minutes in refrigerator before serving.

Banana Pudding Trifle



1 1/3 cups sugar

3/4 cup all-purpose flour

1/2 teaspoon salt

4 cups milk

8 egg yolks

1 tablespoon vanilla extract

1 (12-ounce) package vanilla wafers

1/4 cup bourbon

2 tablespoons rum

6 ripe bananas, sliced

6 (1.4-ounce) English toffee candy bars, crushed

2 cups whipping cream

2 tablespoons powdered sugar



Combine first 3 ingredients ina large heavy saucepan;

whisk in milk. Bring to a boil over medium heat,

whisking constantly. Remove mixture from heat.

Beat egg yolks until thick and pale. Gradually stir

about one-fourth of hot mixture into yolks; add to the

remaining hot mixture, stirring constantly. Cook,

stirring constantly, 1 minute. Stir in vanilla.



Layer one-third of wafers in the bottom of a 4-quart

baking dish. Stir together bourbon and rum; brush over

wafers. Top with one-third of banana. Spoon one-third

of custard over banana, and sprinkle with 1/3 cup

crushed candy bar. Repeat procedure twice.



Beat whipping cream at medium speed with an electric

mixer until foamy; gradually add powdered sugar,

beating until soft peaks form. Spread whipped cream

over trifle, and sprinkle with remaining crushed candy

bar. Cover and chill 3 hours.



Yield 10 to 12 servings



Southern Living, NOVEMBER 1998

Double Chocolate Mocha Trifle



1 (19.8 ounce) package brownie mix

1 3/4 cups cold milk

2 (3.3 ounce) packages instant white chocolate pudding

mix

4 teaspoons instant coffee granules

2 tablespoons warm water

2 cups frozen whipped topping, thawed

3 (1.4 ounce) bars chocolate covered toffee bars,

chopped



Prepare brownies according to package directions. Bake

and cool completely. Cut into 1 inch cubes.



In a medium bowl, whisk together milk and pudding mix

until mixture begins to thicken. Dissolve coffee

granules in water and stir into pudding mixture. Fold

in whipped topping.



In a glass serving bowl, layer one-third of brownie

cubes, one-third of pudding mixture and one-third of

candy. Repeat layering until all ingredients are used.

Chill 30 minutes in refrigerator before serving.

Angelic Berry Trifle
Use your farm-fresh berries for this flavorful, layered treat that’s as simple as it is impressive. Using angel food cake makes it a lighter dessert for hot summer nights.

Serves: 6

INGREDIENTS
8 ounces blueberries
8 ounces strawberries, sliced
8 ounces red raspberries
8 ounces blackberries
1/2 cup water
1/2 cup sugar
2 teaspoons cornstarch
Lemon juice, to preserve freshness of fruit
Store-bought angel food cake, sliced 1/2-inch thick

Lemon Custard
1 cup cold water
1 package (8-serving) instant lemon pudding
16 ounces whipped cream topping

INSTRUCTIONS

1. Place half of each variety of berries into a large bowl. Sprinkle with lemon juice and reserve.
2. Combine the remaining berries, water, sugar and cornstarch in a saucepan over medium-high heat. Bring to a simmer and cook about 3 minutes, just until the berries begin to break down and release juices. Remove berries from the heat and let cool to thicken the mixture.
3. In a clean bowl, stir instant lemon pudding and cold water together until smooth. Fold in the whipped cream topping.
4. To assemble the trifle, spoon a layer of the lemon custard into individual glass serving cups. Add a layer of angel food cake, breaking the slices into chunks. Then soak the cake with a layer of the berry juice mixture, top with reserved fresh berries and serve.

Easy Coffee Toffee Trifle



1 1/2 T. instant coffee

1/4 cup sugar

1 angel food cake {about 12 oz}

2 cans {12 oz. each} skim evaporated milk

1 package {5.1 oz.} instant vanilla pudding

1 carton {16 oz.} light whipped topping, thawed

1 cup English toffee candy bar, coarsely crushed



In a large bowl, dissolve coffee and sugar in 2 T. hot

water. Refrigerate until cool. Meanwhile, cut or tear

the cake into 1 1/2 inch chunks. Pour milk and pudding

into coffee mixture. Mix on low speed for 2 minutes.

Stir in cake pieces and set aside for 5 minutes.



In an attractive 2-quart serving bowl, layer half the

cake mixture. Top with half the whipped topping and

half the toffee. Repeat with the remaining cake

mixture and whipped topping. Sprinkle the remaining

toffee over the top. Cover with plastic wrap and

refrigerate for 1 to 2 hours so flavors will blend.

{Trifle may be refrigerated overnight}.



Serves 12

Death by Chocolate



1 (18.25 ounce) package German chocolate cake mix

1 (3.9 ounce) package instant chocolate pudding mix

1 2/3 cups milk

3/4 cup strong brewed coffee

1 (12 ounce) container frozen whipped topping, thawed

6 (1.4 ounce) bars chocolate covered toffee bars,

frozen and crushed



Bake cake, according to package directions, in a 9x13

inch pan. Cool and crumble. Make pudding, according to

package directions, with milk.



In a large trifle or other glass serving bowl, place

half of the crumbled cake. Pour half of the coffee

over the cake, spread half the pudding over that, and

top with half the whipped topping sprinkled with



half the crumbled candy bars. Repeat layers.

Refrigerate until serving.