CHOCOLATE BERRY TRIFLE
This is a trifle that my daughter sent to team suppers with my granddaughter. The kids gobbled it up. The parents loved it, too. The bowl always came home empty.
Provided by Mimi in Maine
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Beat the pudding mix and milk with a whisk for 1-2 minutes till well blended.
- Gently stir in the whipped topping and mix well; set aside.
- Cut the cake into 12 slices and spread 6 slices with the strawberry jam.
- Place the other 6 slices on top of the jam slices so that it is like 6 sandwiches and then cut these into 1/2" cubes.
- Place half the cake cubes in a trifle dish or decorative bowl.
- Cover this layer with 1/2 cup raspberries and 1/2 cup strawberries sliced.
- Slice the banana on top of this layer.
- Top with 1 cup of the pudding mixture.
- Layer again with the cake cubes, 1/2 cup raspberries, 1/2 cup strawberries, and topping (no more banana).
- Garnish with 3-4 pretty strawberries or a few raspberries.
- Refrigerate for several hours.
Nutrition Facts : Calories 224.9, Fat 8.8, SaturatedFat 5.3, Cholesterol 29.2, Sodium 268.6, Carbohydrate 34.4, Fiber 2.4, Sugar 19.7, Protein 3.3
ANGEL BERRY TRIFLE
I usually serve this berry trifle in summer when fresh berries are bountiful, but I recently prepared it with frozen cherries and light cherry pie filling instead. It was a delicious glimpse of summer-to-come! -Brenda Paine, North Syracuse, New York
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 14 servings.
Number Of Ingredients 11
Steps:
- Whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes more. Meanwhile, beat yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping., Place one-third of cake cubes in a 4-qt. trifle bowl. Top with one-third of pudding mixture, one-third of berries and half of remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. Serve immediately or refrigerate.
Nutrition Facts : Calories 209 calories, Fat 6g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 330mg sodium, Carbohydrate 32g carbohydrate, Fiber 3g fiber), Protein 5g protein.
VERY BERRY TRIFLE
Steps:
- HEAT oven to 350 degrees F. Spray two 8-inch round baking pans with no-stick cooking spray. Mix cake mix, water, vegetable oil, and egg whites in a large bowl on low speed for 1 minute; beat on medium speed 2 minutes more, scraping bowl occasionally (or beat 2 minutes by hand, using a wire whisk.) Pour into prepared pans.
- BAKE 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Run knife around inside of pan before removing. Cool completely in wire rack.
- MAKE pudding according to package directions. Cut cooled cakes horizontally in half. Spread each lower half with half of the preserves; replace top. Cut filled cakes into bite-sized pieces; place pieces from one cake randomly into bottom of 14-cup trifle or glass bowl.
- SPRINKLE with half of macaroons. Spread half of pudding over macaroons. Top with half of berries and whipped topping. Repeat layers with remaining cake, macaroons, pudding and whipped topping; garnish with remaining berries and almonds, if desired.
CHOCOLATE BERRY TRIFLE WITH TOASTED ALMONDS
This is a rich (But kept low in fat)trifle with chocolate pudding, lots of summer fresh berries, sliced almonds, and Amaretti cookies. Can be made with whipped cream and in glasses for smaller servings.
Provided by Rita1652
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a blender blend first 3 ingredients till smooth.
- Place in a microwave safe dish and micro for 10 minutes whisking a couple of times.
- Cover with plastic wrap and chill.
- When cooled place 1/2 in a trifle bowl.
- Top with 3 crushed cookies, 1 cup berries, 1/4 cup almonds, following with the rest of the pudding, 3 crushed cookies, 1 cup berries, 1/4 cup almonds.
- Chill and serve.
Nutrition Facts : Calories 479.1, Fat 20.1, SaturatedFat 10.2, Cholesterol 89.6, Sodium 402.9, Carbohydrate 62.4, Fiber 3.9, Sugar 22.2, Protein 14.5
VERY BERRY TRIFLE (AND THEY'D NEVER GUESS IT WAS FAT FREE!)
This is my most requested items when I'm coming to a potluck. It makes a beautiful presentation and has delicious sweet but light flavor. If I have enough time I sprinkle the fruit with some Splenda a few hours before prep time to sweeten them up some if needed.
Provided by Ladibugz
Categories Dessert
Time 20m
Yield 15-20 serving(s)
Number Of Ingredients 6
Steps:
- Ready a deep clear glass bowl (trifle dish if you have one!).
- Cut cake into chunks, approx 1 1/2" cubes (no need for perfection though!).
- Layer 1/2 the cake chunks on bottom half of bowl, spreading out as much as possible.
- Sprinkle 1/2 the strawberries, blueberries and blackberries (set aside one of each berry as garnish if you'd like) over the cake layer. Strategically place a few against the glass for prettier presentation.
- Pour 1/2 pudding over previous layers, trying to cover or 'seal in' the cake and berries.
- Repeat steps 3-5.
- For top layer, spread whipped topping over previous layers.
- Garnish with remaining berries.
- Cover and refrigerate overnight.
Nutrition Facts : Calories 147.2, Fat 1.1, SaturatedFat 0.5, Cholesterol 2.4, Sodium 217.1, Carbohydrate 32.4, Fiber 1.5, Sugar 17.9, Protein 3.3
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