CARAMEL CHOCOLATE TRIFLE
A highlight of our annual family reunion is the dessert competition. The judges take their jobs very seriously! Last year's first-place winner was this tempting trifle.-Barb Hausey, Independence, Missouri
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- Prepare and bake cake according to package directions for an 8-in. square baking pan. Cool on a wire rack. Prepare pudding according to package directions., Cut cake into 1-1/2-in. cubes. Place half of the cubes in a 3-qt. trifle bowl or large glass serving bowl; lightly press down to fill in gaps. Top with half of the whipped topping, pudding, caramel topping and toffee bits; repeat layers. Cover and refrigerate until serving.
Nutrition Facts : Calories 349 calories, Fat 11g fat (7g saturated fat), Cholesterol 21mg cholesterol, Sodium 533mg sodium, Carbohydrate 61g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
CARAMEL CHOCOLATE TRIFLE
Make and share this Caramel Chocolate Trifle recipe from Food.com.
Provided by CoffeeB
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Prepare and bake cake according to directions for an 8 inch square baking pan.
- Cool on a wire rack.
- Prepare pudding according to pkg. directions.
- Cut cake into 1 1/2 inch cubes.
- Place 1/2 of the cubes in a 3 quart trifle bowl, or large glass serving bowl.
- Lightly press down to fill gaps.
- Top with 1/2 of the Cool Whip, pudding, caramel topping and toffee bits.
- Repeat layers.
- Cover and refrigerate.
PUMPKIN CARAMEL TRIFLE
Make and share this Pumpkin Caramel Trifle recipe from Food.com.
Provided by Smuckersreg
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- HEAT oven to 375°F Coat 13x9-inch baking pan with no-stick spray.
- PREPARE quick bread mix according to package directions using water, oil and egg. Pour into prepared pan. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely.
- CUT quick bread into 1-inch cubes. Whisk milk and pudding mix in medium bowl for 2 minutes. Stir caramel topping with cinnamon in small bowl.
- LAYER 1/3 of cubes in a 2 1/2-quart trifle dish or large glass serving bowl. Top with 1/3 of pudding, 1 cup whipped topping, 2 tablespoons caramel topping and 2 tablespoons pecans. Repeat twice to make 3 layers.
- SPREAD remaining whipped topping over top. Drizzle remaining caramel topping over top of trifle and sprinkle with pecans. Chill 30 minutes before serving.
Nutrition Facts : Calories 125.3, Fat 11.2, SaturatedFat 2.2, Cholesterol 24, Sodium 36.4, Carbohydrate 3.9, Fiber 0.7, Sugar 0.3, Protein 3.2
CARAMEL-CREAM TRIFLE
This recipe comes from Family Circle magazine. I made it for a church homecoming dinner and everyone really liked it. It is great for those caramel and chocolate lovers!
Provided by Blue Peacock
Categories Dessert
Time 15m
Yield 14 serving(s)
Number Of Ingredients 5
Steps:
- In a large clear glass dessert bowl, spread one-third of the angel food cake cubes on the bottom.
- In another large bowl, beat the heavy cream until stiff peaks form.
- Fold in caramel topping.
- Spoon half of caramel cream over cake cubes in bowl.
- Sprinkle half of chopped candy bars over caramel cream.
- Scatter another third of cake cubes over cream and candy layer.
- Spoon pudding evenly over cake layer.
- Scatter remaining cake cubes over pudding; top with remaining caramel cream and chopped candy bars.
- Cover trifle with plastic wrap; refrigerate for at least 1 to 2 hours or overnight.
CHOCOLATE TRIFLE
This is a simple different recipe,and the beauty of it is you can make it well in advance and freeze it until the day you want to use it.I got the recipe a number of years ago from a friend and is a favourate to make as something different at Christmas.I often split this quantity into two smaller dishes,as I tend to have a number of different deserts at Christmas,so have one left for another day.
Provided by Wendles
Categories Dessert
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix first 4 ingredients together.
- Whip the 600ml of cream.
- In high sided dish [or dishes] layer the breadcrumb mixture and the cream,starting with a layer of the breadcrumb mixture.
- Your containers must be freeze proof.
- Cover with cling film and freeze.
- Remove from freezer an hour or so before serving.
- [ can be turned out onto a serving plate,and a cherry or other decorations put on top if desired].
Nutrition Facts : Calories 469.7, Fat 32.8, SaturatedFat 20, Cholesterol 113.2, Sodium 215.8, Carbohydrate 40.3, Fiber 1.1, Sugar 21.6, Protein 5.4
EASY CARAMEL-CREAM TRIFLE
You will need a large glass 14-ounce trifle bowl or a large glass dessert bowl for this. Purchase the regular size candy bars for this, you can really just use as many bars as you wish. I just purchased the small pudding cups and used them as I could not find a large tub of ready made chocolate pudding. This is a perfect dessert to serve for a dinner party as it can be prepared 24 hours in advance. Plan ahead this needs to chill for a minimum of 2 hours or up to 24 hours before serving. Chilling time is cooking time.
Provided by Kittencalrecipezazz
Categories Dessert
Time 22h
Yield 10-15 serving(s)
Number Of Ingredients 5
Steps:
- In a trifle or glass bowl spread about 1/3 of the cake cubes over bottom.
- In a large bowl beat the whipping cream until stiff peaks form.
- Fold in the caramel topping.
- Spoon HALF of the caramel whipping cream mixture over the cake cubes in the bowl(it does not have to cover all the cake cubes totally).
- Sprinkle half of the chopped candy bars over the whipped cream.
- Scatter another third of the cake cubes over the cream and chocolate bar layer.
- Spoon the prepared chocolate pudding over the cake cubes.
- Scatter the remaining cake cubes over the pudding.
- Top with remaining caramel cream and chopped candy bars.
- Cover with plastic and chill for a minimum of 2 hours or up to 24 hours.
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CARAMEL CHOCOLATE TRIFLE - CTV
From more.ctv.ca
- Prepare the sponge by beating the sugar and butter until creamy and lemon coloured, about three minutes. Add the eggs and beat until combined. Fold in the flour and cocoa and spoon into the prepared pan. Bake for about 15 minutes until the sponge springs back when pressed. Remove from the oven to a cooling rack to cool. Cut the sponge in half and freeze one half. Cut the remaining half into 1 inch chunks and place on the bottom of a large serving bowl.
- Prepare the mousse by putting the sugar and water into a small heavy based pan over high heat. Do not stir, swirl the pan as the sugar starts to brown. Cook to a dark caramel and remove from the heat. Add the butter and cream and then the chocolate and whisk until smooth. Beat in the egg yolks and remove to a large bowl. Whip the egg whites until stiff fold into the chocolate mix. Allow the chocolate mixture to cool.
- Pour the Baileys Irish cream over the sponge. Drain and dice the pears into bite size pieces and lay on top of the sponge. Pour the chocolate caramel mousse over the pears and refrigerate for at least two hours. This will help the mousse to set up and become a bit firmer.
CARAMEL CHOCOLATE TRIFLE - SPEND WITH PENNIES
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THE BEST CHOCOLATE CARAMEL TRIFLE - SUBURBAN SIMPLICITY
From suburbansimplicity.com
5/5 (1)Total Time 45 minsCategory DessertCalories 502 per serving
- Bake your cake according to package instructions in a 9×13 inch pan. Let cool completely and then cut or break into 1-inch cubes.
- While cake is baking, make your whipped cream by placing the heavy whipping cream in a large bowl with 1/3 cup sugar and 1 teaspoon vanilla. Beat with an electric mixer until soft peaks form.
- For the chocolate pudding, follow package instruction to make chocolate pudding using whole milk.
- If making individual servings, divide cake into how many servings you’ll make (at least 6-8), and place half of each serving in the bottom of the cup, jar or dish. If using a large trifle dish, place half of the cake pieces in the bottom.
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