Festive Strawberry Trifle Food

FESTIVE STRAWBERRY TRIFLE

Steps:

• Arrange a layer of lady fingers or chocolate pound cake cubes in the bottom of a large glass trifle bowl or other glass bowl, and douse with amaretto.
• Whip the cream cheese and sour cream with sugar and add the pudding mixed with milk until you get a smooth mixture.
• Divide mixture into two and cover the lady fingers or chocolate pound cake or regular pound cake, that has had a sprinkling or two of amaretto over and through it, with half the quantity.
• Decorate with strawberry halves and sliced almonds, and cover with whipped cream.
• Repeat the arrangement of the layers, and top with whole strawberries and whipped cream.
• Garnish trifle with chocolate curls.
• Keep trifle refrigerated long enough to allow to chill and for the flavors to marry.
• Enjoy!

STRAWBERRY TIRAMISU TRIFLE

Steps:

• Set aside three strawberries for garnish; slice the remaining strawberries.
• In a bowl, whisk milk and pudding mix for 2 minutes.
• Let stand for 2 minutes or until soft-set. In a large mixing bowl, beat cream cheese until smooth; gradually beat in 2 tablespoons coffee.
• Beat in pudding.
• Fold in whipped topping.
• Brush remaining coffee over ladyfingers. Line the bottom of a 3-qt. trifle or glass serving bowl with half of the ladyfingers. Top with half of the sliced berries, grated chocolate and pudding mixture; repeat layers.
• Cut reserved berries in half; place on trifle.
• Cover and refrigerate for 4 hours or overnight.
• **Cook time does not include refrigeration time.

EASY STRAWBERRY TRIFLE

Steps:

• Mix pudding/pie filling with milk and beat until its dissolved. Let stand a couple of minutes so it will stiffen a bit.
• Add Whipped Topping and whisk in until completely blended.
• Place half the crushed wafers in the bottom of a trifle bowl.
• Place some of the pudding mixture on top of wafers and carefully spread.
• Layer cake pieces on top of mixture followed by layer of strawberries.
• Repeat and if you have any pudding mixture left dollop on top of berries.
• Top with walnuts, optional.

STRAWBERRY TRIFLE CAKE

Steps:

• Into a saucepan place 1 cup of the sliced strawberries, the sugar, and 1/4 cup of water.
• Bring the mixture to a boil and then cook for 3 minutes.
• Remove from the heat and mix the cornstarch/water into it.
• Return to heat and cook until thick (about 2 minutes).
• Add the lemon juice then cool mixture to room temperature.
• Set aside a few slices of the unusued strawberries for a later garnish.
• Fold in the remainder of the sliced strawberries to the cooked mixture.
• Layer the ingredients in the following manner.
• Put a layer of whipped topping in the bottom of the bowl.
• Put a layer of pound cake cubes on top of the whipped topping.
• Cover the cubes with a layer of the strawberry mixture.
• Repeat these layers ending with a top layer of whipped topping.
• The dessert may be refrigerated before serving is desired.
• Before serving garnish with reserved strawberries and the sprig of mint in the center.

EASY STRAWBERRY TRIFLE

Steps:

• Hull and slice strawberries and put into a large bowl. Add strawberry glaze and set aside to get sweet. (You could use cherry filling, pineapple with preserves or whatever you like).
• Make pudding according to directions. (You could use white chocolate, cheesecake or chocolate pudding). Set in refrigerator until ready to use.
• Bake cake according to directions for a 13 x 9 cake. (You could use pound cake, angel food cake or even chocolate cake)
• When cake is cool, cut into cubes.
• Using a punch bowl, or any large glass bowl, layer 1/3 of the cake. Spread 1/3 of strawberry glaze over cake. Add 1/3 of the pudding. Top with 1/3 of cool whip.
• Repeat layers ending with cool whip.
• Cover and refrigerate for about 3 hours.
• I make it with strawberries, yellow cake mix and cheesecake pudding.
• Try strawberries, pound cake and white chocolate or cherries, chocolate cake with cheesecake pudding -- or whatever -- try one and let me know! Just have fun!

STRAWBERRY TRIFLE

Steps:

• Cut the cake vertically into halves.
• Slice the cake into fingers.
• Prepare topping mix as per instructions on the packet but using skimmed milk, or if using fresh cream, whip until stiff.
• Layer half the cake pieces, yoghurt, whipped topping, strawberries and kiwi in a 2 quart serving bowl.
• Repeat layers and sprinkle with almonds.
• Garnish with whole strawberries, if desired.
• Refrigerate for atleast 2 hours.
• For an alternative taste, grate the rind of an orange and a lemon and sprinkle over the sponge.
• Use orange flavoured yoghurt and top with tinned mandarines instead of strawberries.