Easy Caramel Cream Trifle Food

CARAMEL APPLE TRIFLE

Steps:

• In a large skillet, melt butter over medium heat. Stir in the apples, walnuts, brown sugar and 1/2 teaspoon apple pie spice. Cook and stir for 8-10 minutes or until apples are tender. , In a large bowl, beat cream cheese until smooth. Beat in 1/2 cup caramel topping and remaining apple pie spice. Fold in 2 cups whipped topping. , In a 3-1/2-qt. trifle bowl or glass serving bowl, layer a third of the cake cubes, cream cheese mixture and apple mixture. Repeat layers twice. Garnish with remaining whipped topping and drizzle with remaining caramel topping. Sprinkle with additional apple pie spice if desired. Cover and refrigerate for at least 1 hour before serving.

CARAMEL-CREAM TRIFLE

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.

CARAMEL CREAM BROWNIE TRIFLE

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.

CARAMEL BANANA BREAD TRIFLE

Steps:

• Make the pudding according to package instructions. Stir in 3 tablespoons of the whiskey.
• Whip the heavy cream to soft peaks, adding the powdered sugar a little at a time. Stir in the vanilla. Whisk the mascarpone to make it light and fluffy. Fold it into the whipped cream. Fold in the remaining 1 tablespoon whiskey.
• In a trifle dish or punch bowl, place a single layer of banana bread cubes and zucchini bread cubes into the bottom of the bowl. Drizzle over some of the whiskey to moisten the bread. Spread half the pie squares over the top. Evenly spread half the pudding on top, and then a layer of half the whipped cream. Top with half the caramel sauce. Repeat with the remaining ingredients, topping the whole thing with the chopped pecans. Cover and refrigerate for at least an hour before serving.

EASY CARAMEL-CREAM TRIFLE

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.

ICE CREAM TRIFLE

Steps:

• Cut cake into 1/2inch slices crosswise.
• In a small shallow glass bowl of footed compote line the bottom and sides with the slices.
• Sprinkle the cake with the sherry.
• Fill the cake lined bowl with scoops of ice cream.
• Top with the berries, cool whip and almonds.
• Serve immediately.

MINI CARAMEL TRIFLES

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.