RED VELVET TRIFLE
A festive holiday (December or February) yummy trifle using red velvet cake as its base and layers of cheesecake pudding and whipped cream. Top the layers with cherry pie filling and you have a delightful and tasty dessert!
Provided by Deb Weddle
Categories Trifles
Time 5h5m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 10x15-inch jelly roll pan with parchment paper, then spray lightly with cooking spray.
- Combine cake mix, water, oil, and eggs in a large mixing bowl. Beat with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes. Pour batter into the prepared pan and smooth to even out.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove from the oven and let cool completely, about 30 minutes.
- When the cake is almost cooled, whisk milk and pudding mix together for 2 minutes. Let sit until set, about 5 minutes.
- Meanwhile, cut the cooled cake into 1-inch cubes.
- Place 1/2 of the cake cubes in the bottom of an 8-inch trifle bowl. Layer with 1/2 of the pudding and 1/2 of the cherry pie filling. Repeat layers once more. Refrigerate for 4 to 8 hours before serving.
- Garnish with whipped cream.
Nutrition Facts : Calories 416.6 calories, Carbohydrate 60.4 g, Cholesterol 63.8 mg, Fat 17.1 g, Fiber 1.4 g, Protein 6.6 g, SaturatedFat 6.4 g, Sodium 406.7 mg, Sugar 12.2 g
CUPIDS VALENTINE TRIFLE
Steps:
- In a medium saucepan, combine 2 cups heavy cream, half-and-half and vanilla. Over a medium-high heat bring the mixture to a gentle boil. Remove from heat.
- In a large bowl, whisk the egg yolks and the sugar until thick, about 5 minutes. Gradually add 1 cup of the hot cream mixture into the yolk mixture and whisk until well incorporated. Return the yolk mixture to the saucepan and cook, over a medium heat, until it forms a custard, about 5 - 7 minutes. Remove from the heat and strain into a clean bowl set in an ice bath to cool quickly. Add the kirsch and stir to blend.
- Cover with plastic wrap, pressing down on the surface of the custard to prevent a skin from forming, and refrigerate until cool, at least 4 hours (can be prepared 2 days in advance).
- Place 1/2 of the cake cubes in the bottom of a 3 - 4 quart trifle bowl. Cover the cake cubes with 1/2 of the creme anglaise and arrange the dark sweet cherries over the creme. Repeat layering with remainder of cake, creme anglaise and Royal Anne cherries. Set aside.
- Using a chilled bowl and chilled beaters, whip the remaining 2 cups of heavy cream with the powdered sugar until stiff peaks form. Spread 2/3 of cream over the top of the trifle. Spoon the remaining cream into a pastry bag fitted with a large star tube. Pipe rosettes around outside edge of trifle. If desired, garnish with maraschino cherries.
- Cover top of trifle with plastic wrap and refrigerate for 2 - 3 hours before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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