Best Royal Canadian Trifle Recipes

CANADA DAY THREE BERRY TRIFLE

Canada Day Three Berry Trifle image

Trifle is my favourite dessert and I have been making it for decades, probably not the same way twice! A good dessert to make when you are doing other things and can walk away and come back to it as you have time. Reserve a few pieces of each fruit for garnish.

Provided by Phoebe

Categories Desserts Specialty Dessert Recipes Trifle Recipes

Time 4h50m

Yield 10

Number Of Ingredients 13

Ingredients

2 cups cubed angel food cake
1 (3 ounce) package raspberry-flavored gelatin mix (such as Jell-O®)
3 cups boiling water, divided
3 cups cold water, divided
2 cups fresh raspberries
2 (3.5 ounce) packages instant vanilla pudding mix, divided
4 cups milk, divided
1 (3 ounce) package cherry-flavored gelatin mix (such as Jell-O®)
2 cups pitted and halved fresh cherries
1 (3 ounce) package strawberry-flavored gelatin mix (such as Jell-O®)
2 cups halved fresh strawberries
1 (12 ounce) container frozen whipped topping, thawed
¼ cup fresh raspberries, cherries, and strawberries for garnish

Steps:

Place cake cubes in the bottom of a trifle bowl. Stir raspberry gelatin and 1 cup boiling water together in a large measuring cup until dissolved; stir in 1 cup cold water. Pour raspberry gelatin mixture over cake cubes; press down. Spread raspberries evenly over top of gelatin; place trifle in refrigerator to chill until set, about 45 minutes.
Whisk 1 package pudding mix and 2 cups cold milk together in a bowl for 2 minutes. Spread pudding over raspberries in trifle bowl; return trifle to refrigerator to chill until pudding sets, about 45 minutes.
Stir cherry gelatin and 1 cup boiling water together in a large measuring cup until dissolved; stir in 1 cup cold water. Pour cherry gelatin over pudding in trifle bowl; spread cherries over gelatin. Return trifle to refrigerator to chill until gelatin sets, about 45 minutes.
Whisk remaining package pudding mix and 2 cups cold milk together in a bowl for 2 minutes. Spread pudding over trifle; chill until pudding sets, about 45 minutes.
Stir strawberry gelatin and 1 cup boiling water together in a large measuring cup; stir in 1 cup cold water. Pour strawberry gelatin over pudding; spread strawberries over gelatin. Return trifle to refrigerator to chill until completely set, about 1 hour.
Spread whipped topping over trifle; garnish the top with reserved berries.

Nutrition Facts : Calories 381.6 calories, Carbohydrate 66.7 g, Cholesterol 7.8 mg, Fat 11.1 g, Fiber 3.3 g, Protein 7.1 g, SaturatedFat 8.6 g, Sodium 490.9 mg, Sugar 55.7 g

RICHARD SIMMONS' ROYAL TRIFLE

Richard Simmons' Royal Trifle image

I got allot of these, I bought tons of recipe boxes from an auction recently, they are all on hand written index cards. NOTE: none of these have time or servings on them so I am guesstimating those.

Provided by Cookin In Texas

Categories Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 22

Ingredients

3 cups 1% low-fat milk, divided
1/4 cup granulated sugar
1/8 teaspoon salt
1 large egg
2 tablespoons cornstarch
2 tablespoons flour
1 tablespoon margarine
2 teaspoons vanilla extract
2 large eggs
1/2 cup granulated sugar
1/4 teaspoon almond extract
2/3 cup cake flour
3 tablespoons water
1/2 teaspoon vanilla extract
1 kiwi, peeled and sliced
2 tablespoons sliced almonds, toasted
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cherry jam
1 cup fresh strawberries
1 cup and pitted sweet cherries
non-dairy whipped topping

Steps:

Custard.
In saucepan, heat 2 1/2 cups milk until scalding.
In bowl, mix together sugar, cornstarch, flour and salt; whisk in egg and remaining 1/2 cup cold milk.
Gradually whisk in hot milk and return to saucepan.
Cook over medium heat until mixture thickens, then remove from heat and stir in margarine and vanilla extract then refrigerate.
Cake.
Line bottom of 13 x 9 inch baking pan with wax paper. Lightly coat paper with cooking spray.bowl, In a bowl beat eggs and sugar until thick. Gradually beat in water, vanilla extract and almond extract.
In another bowl, sift together flour, baking powder and salt. Gradually add to egg mixture, mixing until just blended. Pour evenly into prepared pan. Bake for 12 minutes, or until center of cake is springy to touch. Cool 5 minutes.
Dust tea towel with icing sugar and turn cake out onto towel. Carefully peel off paper. Roll up cake and towel together, lengthwise; cool completely.
To assemble trifle: Unroll cake and spread with jam; roll up again and cut into 1/2 inch slices and arrange in serving bowl. Top cake slices with fruit and custard. Cover and refrigerate 4 hours or overnight.