Baileys Choc Chip Trifle Food
BAILEYS CHOC CHIP TRIFLE
Delicious trifle. A change from the usual trifle. Absolutely wonderful for a dinner party or any dinner. Serves 6 or 1 if you eat nothing else all day!! Preparation time includes chilling time.
Provided by Cuthieruthie
Categories Dessert
Time 2h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Use a shallow glass bowl of about 1.5 litre capacity.
- Slice the trifle sponges horizontally through the middle. Use 8 halves to cover the base of the glass bowl.
- Sprinkle over 4 tablespoons of baileys and 2 tablespoons of juice from the pears.
- Whisk together the cream and mascarpone in a large bowl until lightly whipped (be careful not to over-whisk).
- Reserve 6 of the chocolate thins and chop the rest so they are still very chunky - about the size of hazelnuts.
- Mix the chopped chocolates in with the cream.
- Cut the pear hales into 1cm slices and lay over the soaked sponge mixtures.
- Spread with half the cream mixture and repeat the whole process again starting with the sponge.
- Coarsely chop the remaining chocolate thins and sprinkle over the top.
- Leave to chill in hte fridge for a minimum of 2 hours, and serve garnished with fresh mint and a dusting of icing sugar.
Nutrition Facts : Calories 277.1, Fat 22.2, SaturatedFat 13.8, Cholesterol 81.9, Sodium 41.1, Carbohydrate 14.4, Fiber 1.1, Sugar 10.6, Protein 1.9
EASY CHOCOLATE CHIP TRIFLE
This is beautiful in a trifle bowl, but tasts just as good in a regular bowl! I got it from a friend who got it from Nestle. Cooking time includes chill time.
Provided by Sherrybeth
Categories Dessert
Time 4h45m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Remove plastic wrapping from cookie dough. Cut dough in 1/2 lengthwise and then again in 1/2 lengthwise for a total of 4 pieces. Cut each piece into 2 1/2 inch logs, ending up with 16 pieces.
- Place 16 pieces on a sligtly greased cookie sheet and bake at 375 degrees for approximately 11-12 minutes until cookies are lightly brown.
- Move cookies to wire rack and cool completely.
- Meanwhile, in a large bowl, combine the pudding mixes and milk and beat until well blended.
- Fold the Cool Whip into the pudding mixture.
- Crumble 6 of the cooled cookies and put 3/4 of them in the bottom of a deep 10 inch glass serving dish (trifle dish).
- Top the crumbled cookies with 1/3 of the pudding mixture.
- Place berries over pudding.
- Stand remaining 10 cookies, face side out along the inside of the dish.
- Place remaining pudding mixture in the bowl over the berries.
- Top with remaining cookie crumbles.
- Cover and refrigerate for at least 4 hours (preferably overnight) before serving.
- You can garnish with mint leaves and additional fruit if desired.
Nutrition Facts : Calories 466.5, Fat 23.4, SaturatedFat 15.3, Cholesterol 11, Sodium 356.2, Carbohydrate 61.6, Fiber 2.1, Sugar 33.4, Protein 4.5
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