Easy Trifle Food

ANGEL FOOD TRIFLE

Steps:

• Layer angel food cake in the bottom of a trifle bowl or large glass serving bowl.
• Whisk fat-free milk and vanilla pudding mix together in a bowl; pour over angel food layer. Sprinkle strawberries and pineapple over pudding layer; spoon whipped topping over fruit layer. Top with walnuts.

LEMON TRIFLE DESSERT

Steps:

• Make this recipe for homemade angel food cake, or buy it at the store. Let cool completely. Cut into 1-inch cubes.
• Prepare pudding according to package directions.
• Make this homemade lemon curd recipe, or buy a jar at the store.
• In a 5 quart glass trifle bowl, layer in the following order: half of the cake cubes, half of the lemon curd, half of the pudding, half of the crushed shortbread cookies, half of the blueberries, and half of the Cool Whip.
• Repeat layers in the same order.
• Cover and refrigerate for a couple hours (or overnight.)
• Top with lemon zest and a couple mint leaves, if desired.
• Scoop and serve!

SIMPLE BERRY AND VANILLA CREAM TRIFLE

Steps:

• In medium bowl, beat pudding mix, vanilla, milk and sour cream with electric mixer on medium speed until soft pudding forms. Cover; refrigerate.
• In trifle bowl or large clear bowl, arrange 1 layer of sliced cake to cover entire bottom of bowl. Top with a layer of pudding, then a layer of whipped topping, and then a layer of strawberries. Repeat all layers except use blueberries. Continue with layers until bowl is full.
• Cover with plastic wrap; refrigerate until ready to serve.

EASY CHOCOLATE TRIFLE

Steps:

• First Layer.
• Prepare brownie as directed on box and add about a half cup of choc chips. Once brownies are cooked cut them up or spoon about half of them out of pan and into bottom of trifle dish. Then heat up fudge and randomnly spoon fudge over brownies. Use half of jar.
• 2nd Layer.
• Prepare pudding as normal with a cup of mini choc chips. Then pour half of pudding on top of the brownies.
• 3rd Layer.
• Then spoon 8oz (half of tub) of whipped topping onto the pudding. Try to spread evenly so the layers are clean looking.
• Then REPEAT all three layers and garnish with mini chocolate chips.
• Then cover & chill in fridge until time to serve.

EASY STRAWBERRY TRIFLE

Steps:

• Preheat the oven to 180 degrees Celsius. Grease and line the base of a 20 cm round cake tin. Whisk the two eggs and 60g sugar with a handheld whisk until pale and fluffy. Fold in the flour well, being sure to scrape to the bottom. Pour the mixture into the tin and bake for 10-12 mins.
• Prepare the jelly with the water. Cut out rounds of your sponge and place in the bottom of the trifle dish. Pour over all of the prepared jelly. Leave in the fridge for 6+ hours, preferably overnight. If you are in a rush, freeze for 1 hour then place in the fridge until set.
• Make the custard. Whisk together the egg yolks and 30g sugar. Heat the milk until almost boiling, then gradually pour over the yolks and sugar. Whisk in 2 tbsp cornflour. Return to the heat and whisk on low for 10 minutes until the custard is thick. Leave to cool for 30 minutes then pour over the jelly sponge. Place in the fridge to chill.
• Remove the trifle from the fridge when cool. Whip the cream to soft peaks, and spread over the trifle. Decorate with the toppings in a decorative pattern. Chill for 2+ hours before serving with a large spoon.

EASY CHOCOLATE TRIFLE

Steps:

• Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool completely.
• Beat pudding mixes and milk in medium bowl with whisk 2 min.
• Cut cake into 1/2-inch cubes. Layer half each of the cake, pudding, COOL WHIP and chopped chocolate in trifle bowl. Repeat layers.

EASY ENGLISH TRIFLE

Steps:

• Beat cream cheese, dry pudding mix and 1/2 cup milk in large bowl with mixer until blended. Gradually add remaining milk, mixing on low speed after each addition until well blended.
• Layer half each of the cake, preserves, peaches and pudding mixture in 1-1/2-qt. serving bowl; repeat layers.
• Refrigerate several hours or until chilled.

24 BEST TRIFLES (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a beautiful trifle in 30 minutes or less!

EASY RASPBERRY TRIFLE

Steps:

• Prepare custard mix according to package instructions. Place in freezer until cold, stirring often, about 15 minutes.
• Mix preserves and 1/4 cup reserved raspberry syrup in small bowl. Line bottom of 8-inch-diameter glass bowl that is 4 to 5 inches deep (about 15-cup capacity) with layer of cake, trimming to fit. Brush 1/4 cup Sherry over. Spread 1/4 cup preserve mixture over. Reserve 12 raspberries. Sprinkle 1/3 cup raspberries over preserves, then pour 1 cup custard over. Repeat layering 2 more times. Cover; chill 2 hours. (Can be made 1 day ahead. Keep chilled.)
• Beat cream in large bowl until stiff peaks form. Spoon cream onto trifle. Garnish with 12 raspberries.

EASY TRIFLE

Steps:

• Slice chocolate roll/cake and arrange to cover 9" x 13" glass dish.
• Drain the peach slices and sprinkle about 2 to 3 tbs of its syrup on the cake.
• Custard; mix milk, sugar and custard and stir over slow heat until thicken. Mix vanilla and egg yolk, stir. Remove from heat, mix butter.
• Pour custard over the cake and spread out the custard all over the cake so that there is no gap.
• Arrange the peaches slice on custard.
• Make the jelly according to the packing instructions. Pour over the custard and peaches.
• Cool in the refrigerator.