Caramel Cream Trifle Food
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.
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.
CARAMEL CREAM BROWNIE TRIFLE
Dig in! Here's an impressive dessert that's meant to be a serve-yourself buffet wow.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 20
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Bake brownie mix as directed on box, using water, oil and eggs, in 13x9-inch pan. Cool completely, about 1 hour.
- Make pudding mix as directed on box for pudding, using milk; refrigerate. Cut brownies into 1-inch pieces. Thoroughly stir caramel topping into whipped topping.
- In 3-quart glass bowl, layer half each of the brownies, pudding, walnuts and whipped topping mixture; repeat.
- Cover and refrigerate at least 2 hours before serving but no longer than 24 hours. Store covered in refrigerator.
Nutrition Facts : Calories 290, Carbohydrate 34 g, Cholesterol 25 mg, Fat 3, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 23 g, TransFat 0 g
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.
PUMPKIN CARAMEL TRIFLE
Provided by Food Network
Time 45m
Yield 12 servings
Number Of Ingredients 11
Steps:
- HEAT oven to 375 degrees 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.
CARAMEL FLUFF & TOFFEE TRIFLE
The best part of this stunning dessert is that you need only five ingredients to put it together. -Daniel Anderson, Pleasant Prairie, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, beat cream, brown sugar and vanilla just until blended. Refrigerate, covered, 20 minutes. Beat until stiff peaks form., In a 4-qt. glass bowl, layer one-third of each of the following: cake cubes, whipped cream and toffee bits. Repeat layers twice. Refrigerate until serving.
Nutrition Facts : Calories 347 calories, Fat 22g fat (13g saturated fat), Cholesterol 61mg cholesterol, Sodium 227mg sodium, Carbohydrate 38g carbohydrate (27g sugars, Fiber 0 fiber), Protein 2g protein.
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.
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BANANA PUDDING CARAMEL CREAM TRIFLES - MEL'S …
From melskitchencafe.com
5/5 (1)Total Time 6 hrs 35 minsCategory DessertCalories 677 per serving
- For the vanilla pudding, in a large bowl, whisk together the sugar, cornstarch, salt, vanilla and eggs until well-combined. Whisk in 1/2 cup of the milk. In a large saucepan, heat the remaining 3 cups milk over medium heat until it reaches a simmer. Slowly ladle in 1/2 cup or so of the hot milk into the egg mixture, whisking quickly and vigorously the entire time to avoid cooking the eggs and forming lumps. Repeat with another ladle of the hot milk, whisking until completely combined. This process tempers the eggs so they don't scramble when added to the hot milk. Slowly pour the tempered egg/milk mixture into the simmering milk, whisking constantly, and cook over medium heat, stirring with a whisk or silicone spatula, until large bubbles break at the surface and the pudding is thick and bubbly, about 3-4 minutes. If desired, strain the pudding through a fine mesh strainer into a large bowl or just pour the pudding into a large bowl. cover the pudding with plastic wrap, pressing the pl
- For the Nilla wafer crumble, combine the crumbs with the melted butter. Spread the mixture onto a large baking sheet and bake at 350 degrees for 10-12 minutes, tossing once or twice, until the crumbs are golden and fragrant. They will appear soft right out of the oven, but once they cool on the baking sheet, they will crisp up. Once cool, the crumbs can be stored in an airtight container for 1-2 days.
- To assemble, keep in mind, this isn't rocket science. You can basically layer the components however you like but this is how I did it: Start with a few tablespoons of the crumbles and press into the bottom of an individual trifle dish or similar-type dish. I added each layer to all of the six dishes before proceeding with the next layer. Now add a dollop of vanilla pudding to cover the crumbles. Spread the pudding to the edges of the dish(es). Add slices of banana to cover the pudding. Top the bananas with a spoonful of sweetened whipped cream, spreading to the edges of the dish. Add another layer of Nilla Wafer crumbles and a drizzle of caramel. Another layer of pudding, bananas, whipped cream, a sprinkle of crumbles on top and a final drizzle of caramel.
- Seriously, once you delve into this heavenly concoction, it won't matter how it's layered. Refrigerate the desserts for 1-2 hours (any longer and the bananas will have a tendency to get brown and mushy). Serve chilled.
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