Best Spumoni Trifle Recipes

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VALERIE'S SPUMONI



Valerie's Spumoni image

Provided by Valerie Bertinelli

Categories     dessert

Time 10h35m

Yield 9 to 12 slices

Number Of Ingredients 9

Nonstick cooking spray
15 chocolate wafers
2 tablespoons dark chocolate sauce
1 pint chocolate-chocolate chip gelato or ice cream, such as Talenti Double Dark Chocolate
1 pint vanilla bean gelato or ice cream
1/2 cup Amarena cherries, halved (see Cook's Note)
3 tablespoons Amarena syrup
1 drop red food coloring, optional
1 pint pistachio gelato or ice cream

Steps:

  • Lightly grease a 9-by-5-inch aluminum loaf pan with cooking spray. Line the pan with plastic wrap on all sides, leaving a 2-inch overhang; the cooking spray will help the plastic stick directly to the sides of the pan.
  • In a food processor, pulse the chocolate wafers until very fine, like sand. Add the chocolate sauce and pulse a few more times until the mixture comes together. Pour into the prepared loaf pan and firmly press into the bottom of the pan to create a crust. Freeze for 30 minutes to set.
  • Meanwhile, remove the chocolate-chocolate chip gelato from the freezer to soften. After 30 minutes, remove the loaf pan from the freezer and spread the chocolate gelato over the crust; use a small offset or rubber spatula to spread the gelato into a flat, even layer. Return the loaf pan to the freezer for another 30 minutes. Meanwhile, let the vanilla bean gelato soften at room temperature.
  • When the vanilla gelato has softened, transfer it to a bowl and stir in the sliced Amarena cherries, the Amarena syrup and the red food coloring if using. Mix until the cherries are evenly dispersed and the food coloring is completely incorporated. Remove the loaf pan from the freezer and evenly spread the cherry gelato over the chocolate gelato. Place back in the freezer for at least 1 hour more; it takes longer for the cherry layer to set.
  • Thirty minutes before the cherry layer is set, remove the pistachio gelato from the freezer to soften. When softened, spread in an even layer over the cherry gelato; the pistachio layer should come up nearly to the top of the pan. Cover with plastic wrap and freeze overnight.
  • When ready to serve, remove the plastic wrap from the top of the pan and invert the spumoni onto a cutting board. Gently lift the loaf pan away and remove the remaining plastic wrap. Slice the spumoni into 3/4-inch slices, using a chef's knife dipped in warm water; dip the knife in the warm water between each slice. Serve immediately.

SPUMONI TORTE



Spumoni Torte image

I made up this recipe to end a big Italian Christmas Eve dinner. I thought it would be nice and light after a heavy meal. The cake frosts the best when it's been stored in the freezer for a day. -Lynne Ogg, East Bethel, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 11

2 packages white cake mix (regular size)
1 teaspoon almond extract
FILLING:
2-1/4 cups heavy whipping cream
1 cup confectioners' sugar, divided
1/2 cup 2% milk
1 package (3.4 ounces) instant pistachio pudding mix
6 tablespoons cream cheese, softened, divided
1/4 cup baking cocoa
1 cup chopped maraschino cherries
1/2 teaspoon almond extract

Steps:

  • Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment; grease paper. Prepare cake mix batter according to package directions, adding almond extract before mixing batter. Transfer to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool as package directs., In a small bowl, beat cream until it begins to thicken. Add 2/3 cup confectioners' sugar; beat until soft peaks form. Place 1-1/2 cups whipped cream in each of 3 bowls. In a another bowl, whisk milk and pudding mix 2 minutes. Let stand 2 minutes or until soft-set. Fold pudding into 1 bowl of whipped cream. In second bowl of whipped cream, beat in 3 tablespoon cream cheese, cocoa and remaining confectioners' sugar until combined. In third bowl, beat in maraschino cherries, almond extract and remaining cream cheese., Place one cake layer on a serving plate; spread with pistachio filling. Top with another cake layer; spread with maraschino filling. Top with remaining cake layer; spread with chocolate filling. Refrigerate until serving.

Nutrition Facts : Calories 307 calories, Fat 24g fat (10g saturated fat), Cholesterol 44mg cholesterol, Sodium 145mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.

SPUMONI SLICES



Spumoni Slices image

My sweet rectangles get their name from the old-fashioned tri-colored ice cream. Our whole family prefers them. -Mary Chupp, Chattanooga, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 7 dozen.

Number Of Ingredients 11

1 cup butter, softened
1-1/2 cups confectioners' sugar
1 large egg
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
2 ounces semisweet chocolate, melted
1/2 cup chopped pecans
3 to 5 drops green food coloring
1/4 cup finely chopped candied red cherries
1/2 teaspoon almond extract
3 to 5 drops red food coloring

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually add flour and mix well. Divide dough in three portions. Stir chocolate into one portion. Add pecans and green food coloring to the second portion. Add cherries, almond extract and red food coloring to the third. , Roll each portion between two pieces of waxed paper into an 8x6-in. rectangle. Remove waxed paper. Place chocolate rectangle on a piece of plastic wrap. Top with the green and pink rectangles; press together lightly. Wrap with plastic and chill overnight., Cut chilled dough in half lengthwise. Return one rectangle to the refrigerator. Cut remaining rectangle into 1/8-in. slices. Place 1 in. apart on ungreased baking sheets. , Bake at 375° for 5-7 minutes or until set. Cool for 2 minutes before removing to wire racks. Repeat with remaining dough.

Nutrition Facts : Calories 101 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 47mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

ITALIAN SPUMONI CUPCAKES



Italian Spumoni Cupcakes image

The layered flavors of Italian spumoni ice cream is captured in cupcake form thanks to layers of white cake, pistachio pudding and pie filling, cherry juice and chocolate frosting.

Provided by By Arlene Cummings

Categories     Dessert

Time 1h20m

Yield 18

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and eggs called for on cake mix box
3/4 of box (4-serving size) pistachio instant pudding and pie filling mix
1/4 cup cherry juice (from jar of maraschino cherries)
1 container (12 oz) Betty Crocker™ Whipped chocolate frosting
18 whole maraschino cherries with stems

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 18 regular-size muffin cups.
  • Make cake mix as directed on box; divide batter evenly into 2 bowls. Add 3/4 box pudding mix to 1 of the bowls; mix well. To other bowl, add cherry juice; mix well.
  • Divide pistachio batter evenly among muffins cups. Divide cherry batter evenly over pistachio batter in muffin cups.
  • Bake cupcakes and cool completely as directed on box.
  • Frost cupcakes with frosting. Top each with cherry.

Nutrition Facts : ServingSize 1 Serving

SPUMONI BROWNIE LUSH



Spumoni Brownie Lush image

The classic Italian ice cream inspired this irresistibly pretty (and delicious!) dessert. A fudgy brownie base is topped with a fluffy cherry layer, pistachio pudding and creamy whipped topping.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h40m

Yield 24

Number Of Ingredients 11

1 box (18.3 oz) Betty Crocker™ traditional fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box for cakelike brownies
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1/2 cup more fruit cherry pie filling
1 container (12 oz) Cool Whip frozen whipped topping, thawed
2 boxes (3.4 oz each) Jell-O™ pistachio-flavor instant pudding & pie filling mix
3 cups cold milk
1/4 cup chopped shelled pistachio nuts
20 maraschino cherries, stems removed, patted dry, cut in half
2 tablespoons chocolate fudge topping

Steps:

  • Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
  • Make brownie batter as directed on box for cakelike brownies. Spread in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
  • In medium bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Beat in pie filling and 1 1/2 cups of the whipped topping until blended. Spread over brownie.
  • In another medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Beat in 1/2 cup of the whipped topping. Spread over cream cheese layer. Drop remaining 2 cups whipped topping by spoonfuls over pudding layer; carefully spread. Cover and refrigerate 4 hours.
  • When ready to serve, sprinkle nuts and cherries on top. In small microwavable bowl, microwave chocolate fudge topping uncovered on High 10 to 20 seconds or until thin enough to drizzle. Drizzle over bars. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

Nutrition Facts : Calories 300, Carbohydrate 41 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 31 g, TransFat 0 g

NO CHURN SPUMONI



No Churn Spumoni image

Provided by Ree Drummond Bio & Top Recipes

Categories     dessert

Time 4h20m

Yield 8 to 10 servings

Number Of Ingredients 8

1 pint vanilla ice cream, melted
2 cups heavy cream
1/4 cup sweetened condensed milk
Pinch salt
1 cup frozen cherries, thawed
6 chocolate sandwich cookies, crushed
1/2 cup chopped pistachios
Green food coloring

Steps:

  • Line a loaf pan with plastic wrap so it hangs over the sides.
  • Combine the melted ice cream, heavy cream, sweetened condensed milk and salt in a large bowl and beat with an electric mixer until stiff peaks form.
  • Place the cherries in a smaller bowl and press with a fork until they are mashed and juicy, but still retain some texture. Add one-third of the whipped cream mixture and fold together. Spread evenly into the prepared loaf pan.
  • Add half of the remaining plain whipped cream mixture to a second smaller bowl and fold in the cookies. Spread evenly on top of the cherry layer.
  • Add the pistachios and a few drops of green food coloring to the remaining plain whipped cream mixture and mix until the coloring has dissolved. Spread on top of the cookie layer.
  • Cover and freeze for 4 hours.
  • Using the plastic wrap, lift the ice cream mixture out of the pan. Slice and serve.

SPUMONI



Spumoni image

Categories     Bean

Yield makes 12 servings

Number Of Ingredients 16

For the Vanilla Ice Cream
2 cups milk
3/4 cup sugar
5 large egg yolks
1 vanilla bean, cut in half, or 1 1/2 teaspoons vanilla extract
For the Chocolate Ice Cream
2 cups milk
3/4 cup sugar
5 large egg yolks
1/2 cup cocoa powder
For the Whipped Cream
1 cup heavy cream
1/4 cup sugar
12 amarene cherries, cut in half (see note below)
3 tablespoons toasted pistachio nuts, cut in small pieces (see note on page 381)
1 tablespoon candied orange peel, chopped very fine

Steps:

  • Prepare the vanilla and chocolate ice-cream bases: Whisk 2 cups milk, 3/4 cup sugar, and 5 egg yolks together in a heavy 2-quart saucepan until blended. Drop in the vanilla bean, and set the saucepan over very low heat. Switch to a wooden spoon and cook, stirring constantly, until the mixture is thick, about 10 minutes. (If you have an instant-reading thermometer, check the temperature from time to time. The base will thicken shortly after the temperature reaches 180° F.) Strain the mixture into a small bowl, and cool to room temperature with a piece of plastic wrap pressed directly to the surface. Clean the saucepan. Whisk 2 cups milk, 3/4 cup sugar, 5 egg yolks, and the cocoa together in the saucepan until blended. Cook and stir as described above until thickened. Strain the chocolate mixture into a separate small bowl and cool as above. The bases can be refrigerated for up to 1 day before continuing.
  • If you have an ice-cream maker, freeze the ice-cream bases separately, according to manufacturer's directions, and set the finished ice creams in the freezer as you finish. If you don't have an ice-cream maker, place the bowls of ice-cream base in the freezer and freeze, stirring occasionally, until the mixture is frozen but soft enough to be spooned out easily.
  • Whip the cream and 1/4 cup sugar in a chilled bowl until it holds stiff peaks. Gently fold the cherries, nuts, and candied peel into the whipped cream. Refrigerate the whipped cream.
  • Line up six 10-ounce paper soft-drink cups on your work surface. Remove the vanilla ice cream from the freezer. (If it has become too hard to scoop easily, let it stand at room temperature 5 to 10 minutes.) Working quickly, scoop one-sixth of the ice cream into one of the cups and spread it into an even layer that comes about 3 inches up the sides of the cup and is about 1/4 inch thick, leaving enough room in the center for a layer of chocolate ice cream and the whipped-cream filling. Place the cup in the freezer immediately and repeat with the remaining ice cream and cups. Freeze until the vanilla ice cream is solid, 15 to 30 minutes.
  • Check the consistency of the chocolate ice cream. If it is too solid to spoon easily, let it stand at room temperature 5 to 10 minutes. Tear off six squares of plastic wrap or wax paper large enough to cover the tops of the ice-cream molds, and set them close by. Take the flavored whipped cream out of the refrigerator and have it close by. Take one of the cups out of the freezer and spoon a layer of the chocolate ice cream inside the vanilla ice cream, making that layer even with the top of the vanilla ice cream and leaving enough space in the center for the whipped-cream filling. (You may not need a full sixth of the chocolate ice cream to do this.) Drop a little of the whipped cream into the center of the mold and tap the surface of the cup to settle the whipped cream into the indentation. Add the whipped cream little by little, tapping the cup after each addition, until the whipped cream is even with the ice-cream layers. Cover with a piece of plastic wrap or wax paper pressed directly to the surface, and return immediately to the freezer. Repeat with the remaining cups. Freeze for at least 2 hours or up to one day before serving.
  • To serve, remove wax paper or plastic wrap. With a sharp, serrated knife, cut the cup in half lengthwise from the top, straight through the ice cream. Working carefully, peel the cup from the spumoni halves and serve on chilled plates.

SPUMONI TRIFLE



Spumoni Trifle image

I used to love Spumoni ice cream. Since I moved to NC, none of the stores around here carry it. So I developed this in it's place until I get an ice cream maker.

Provided by Kimmi Knippel (Sweet_Memories)

Categories     Cakes

Time 30m

Number Of Ingredients 17

PISTACHIO PUDDING WHIPPED CREAM
16 oz can(s) sweetened condensed milk
3.4 oz pkg instant pistachio pudding
1 1/2 c ice cold water
2 c heavy whipping cream
CHOCOLATE PUDDING WHIPPED CREAM
16 oz can(s) sweetened condensed milk
3.4 oz pkg instant chocolate pudding
1 1/2 c ice cold water
2 c heavy whipping cream
1 c mini chocolate chips (optional)
CHERRY WHIPPED CREAM
3 c heavy whipping cream
12 oz jar(s) maraschino cherries, stems removed, chopped + ¼ c juice reserved
1/2 c confectioners' sugar
POUND CAKE
3 - 16 oz sara lee pound cake or homemade, cut into small cubes

Steps:

  • 1. 1. BOTH PUDDINGS (MADE IN SEPARATE BOWLS): In the bowl of a mixer, beat sweetened condensed milk & water for about 1 minute. Add the pudding mix & beat for about 2 more minutes. Transfer to a smaller bowl, cover & refrigerate overnight. You want the mixture to be extremely firm.
  • 2. 2. TO EACH PUDDINGS: In a large bowl on medium speed, whip the heavy cream until stiff peaks form. Using a rubber spatula, gently fold in the pudding mixture until fully combined and no streaks of pudding are visible. Place mixture into a large bowl in your fridge until needed. CHOCOLATE: If using mini chocolate chips; fold them in after combining whipped cream with pudding.
  • 3. 3. CHERRY WHIPPED CREAM: In the bowl of your mixer, beat cream, cherry juice & confectioners' sugar on medium high speed until mixture starts to thicken. Increase speed to high & beat until a stiff whipped cream forms. Fold in chopped cherries.
  • 4. 4. ASSEMBLY: In a large trifle dish, 9" x 13" pan, layer as follows: Cake, chocolate pudding, cake, pistachio pudding, cake, cherry whipped cream. Can be chilled up to overnight before serving.

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