Berries And Cream Trifle Food

BERRIES & CREAM TRIFLES

Steps:

• In a small saucepan, combine cranberries, blueberries, sugar and water; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 5 minutes. Transfer to a small bowl; cool completely. Refrigerate, covered, at least 1 hour or until cold., Place ricotta cheese, cream cheese, confectioners' sugar and vanilla in a small food processor. Process until smooth., In each of eight parfait glasses, layer 1 tablespoon berry sauce, 1/3 cup cake cubes, 2 tablespoons ricotta mixture and 2 tablespoons berry sauce. Repeat cake and cheese layers; top with 1 tablespoon berry sauce. Refrigerate, covered, until serving or up to 2 hours.

STRAWBERRIES AND CREAM TRIFLE

Steps:

• Mix cream cheese, sweetened condensed milk, and whipped topping together in a bowl until smooth.
• Sprinkle a layer of angel food cake cubes in a large glass bowl; top with a layer of strawberries. Spread a cream cheese mixture layer atop strawberries. Repeat layers with remaining ingredients. Chill in refrigerator for 30 minutes to 1 hour before serving.

STRAWBERRIES AND CREAM TRIFLE

Steps:

• 1. WHISK sweetened condensed milk and water in large bowl. Add pudding mix. Whisk 2 minutes until well blended. Refrigerate 5 minutes. Fold in whipped topping.
• 2. STIR together sliced strawberries and preserves. Spoon 2 cups pudding mixture into bottom of 4-quart clear glass trifle bowl or round glass serving bowl. Top with half the cake cubes, half the strawberries and half the remaining pudding mix. Repeat layers, ending with pudding.
• 3. REFRIGERATE 3 to 4 hours or until set. Garnish top of trifle with additional sliced strawberries and almonds just before serving.

BERRIES AND CREAM TRIFLE

Steps:

• Thinly slice strawberries and sprinkle with sugar. toss to coat. cover and refrigerate as long as possible (preferably overnight).
• Beat water and sweetened condensed milk with extract until combined.
• Whisk in pudding mix for 2 minutes. Refrigerate until mostly set
• Gently fold whipped cream into pudding mix, 1/3 at a time.
• Cube angel food cake into 1 inch cubes.
• In a trifle bowl layer: 1/2 cake cubes, 1/2 strawberries, 1/2 cream. Repeat topping it off with raspberries.
• Cover and refrigerate 4 hours or overnight.

BERRIES & CREAM TRIFLE

Steps:

• In a large bowl, combine sweetened condensed milk and cold water. Mix well.
• Add pudding mix and beat well.
• Chill 5 or 10 minutes.
• Fold in Cool Whip.
• To layer, put 1/2 the pound cake in the bottom of a glass bowl.
• Top with half of your berries followed by half of the cream. (Remember to leave a few of the best looking berries for garnish.).
• Repeat layering, ending with the cream.
• Garnish with berries.
• My preference is to refrigerate for at least 2 hours before serving.
• I have also changed the layering to end with the berries, also a pretty look although much more casual.
• For lighter fare angel food cake can be used, however it is best to layer angel food immediately before serving. (I chill the cake so everything is cold.).

BERRIES 'N CREAM TRIFLE

Steps:

• Combine Eagle Brand and water. Add pudding; beat well. Chill until set.
• Fold in whipped cream.
• Spoon 2 cups pudding mixture into 12 cup round glass bowl. Top with half the cake cubes. Sprinkle 2 tablespoons sherry over the cake. Top with half the pie filling and half the remaining pudding mixture. Repeat the layering, ending with the pudding mixture.
• Chill 4 hours or until set. Garnish as desired.

STRAWBERRIES 'N CREAM TRIFLE

Steps:

• In a large mixing bowl, combine Eagle Brand and water. Add pudding; beat well. Chill until thickened, about 20 minutes. Fold in whipped cream.
• Spoon 2 cups of the pudding mixture into a 4-quart round glass serving bowl; top with half of the cake cubes, half the strawberries, half the jam and half the pudding.
• Repeat layering again ending with pudding mixture. Chill at least 4 hours.
• Garnish with additional strawberries and then the almonds. Cover leftovers and refrigerate.

STRAWBERRIES AND CREAM TRIFLE

Steps:

• In a chilled bowl with chilled beaters, whip the cream until thickened. Beat in the sugar and the vanilla, continue beating until stiff peaks form. Do not over beat.
• In a large bowl, stir together the strawberry preserves with the sherry or brandy, stirring well to combine; gently stir in the strawberries.
• In a glass trifle dish or individual dessert dishes, alternately layer the strawberries mixture, cake cubes, whipped cream, and the custard sauce (if using).
• Top with whipped cream and decorate with several of the choicest berries.
• Serve immediately, or cover and chill until serving time. Best if eaten the same day.

STRAWBERRIES AND CREAM TRIFLE - LITE VERSION

Steps:

• In a bowl, whisk the milk and water together.
• Add pudding mix and whisk for 2 minutes.
• Fold in Cool Whip topping.
• Cut cake into 1/2 inch cubes.
• Spoon 1/3 of pudding mixture into bottom of a 4 qt.trifle or glass bowl.
• Top with half of the cake cubes.
• Top with half of the sliced strawberries.
• Repeat layers once.
• Top with remaining pudding mix.
• Garnish with whole strawberries. (optional).