Caramel Fluff Toffee Trifle Food
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.
CHOCOLATE TOFFEE TRIFLE
Steps:
- Bake the cake in a 13 by 9-inch baking pan according to the package's directions. Pour pudding into a bowl and add milk and Kahlua; mix well. Leave Heath bars in wrappers and pound with a hammer to crush.
- In a very large pretty Trifle dish or glass bowl, layer in this order:
- 1/2 the cake cubes
- 1/2 the pudding mixture
- 1/2 the whipped cream
- 1/2 the Heath bars
- Repeat layers. Cover with plastic wrap and refrigerate overnight.
MINI CARAMEL TRIFLES
Ok, so I love coming up with yummy concoctions in the kitchen. This is one of them. It's sort of halfway between a trifle and a parfait, served in glasses. I hope you enjoy it!
Provided by HorseCrazy38
Categories Desserts Chocolate Dessert Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine cake mix, milk, eggs, and 4 tablespoons butter in a large bowl. Beat with an electric mixer on medium speed for about 2 minutes. Pour batter into a muffin tin.
- Bake in the preheated oven until tops are golden brown, about 15 minutes.
- While cakes are baking, combine remaining butter and brown sugar in a microwave-safe bowl. Heat until melted, about 30 seconds. Stir well and add 3 1/2 tablespoons heavy cream.
- Crumble 6 hot cakes into a bowl. Cover cake crumbs with brown sugar mixture and stir to coat. Place in the freezer until cool, about 10 minutes.
- Meanwhile, whip remaining cream with an electric mixer until soft peaks form.
- Layer cake mixture, whipped cream, chocolate chips, and caramel in 4 glasses until all are used up. Refrigerate until ready to serve.
Nutrition Facts : Calories 1298.1 calories, Carbohydrate 169.9 g, Cholesterol 241.4 mg, Fat 65.8 g, Fiber 1.2 g, Protein 16.8 g, SaturatedFat 34.1 g, Sodium 1146.1 mg, Sugar 66 g
TOFFEE TRIFLE
With the cake made ahead of time, this trifle comes together in a snap. It is very rich, creamy and good. This looks beautiful in a trifle dish.
Provided by AMY MCCHESNEY
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Bake cake as directed on package and let cool.
- Cut into slices or cubes.
- Prepare pudding according to package directions.
- Fold whipped topping into pudding, mixing well.
- Cover bottom of trifle dish with cake pieces.
- Next, cover cake pieces with pudding mixture.
- Sprinkle toffee (Skor) pieces over pudding mixture.
- Repeat layers 2 more times, ending with pudding.
- Garnish with extra toffee pieces and some cake crumbs.
- Chill at least 2 hours until set.
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.
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