Gluten Free Celebration Trifle Food

GLUTEN-FREE CELEBRATION TRIFLE

Gluten-Free Celebration Trifle image

Make a sweet statement with this fabulous and fruity trifle with an easy homemade pastry cream.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 3h30m

Yield 10

Number Of Ingredients 13

Ingredients

1 box Betty Crocker™ Gluten Free yellow cake mix
Water, butter, vanilla and eggs as called for on cake mix box
1/2 cup granulated sugar
1/4 cup cornstarch
2 cups milk
2 eggs, lightly beaten
2 tablespoons butter
1 teaspoon gluten-free vanilla
3/4 cup whipping cream
1/4 cup raspberry-liqueur, brandy or apple juice concentrate, thawed
2 cups raspberries or sliced strawberries
2 mangoes, peeled and cut-up
1/2 cup sweetened coconut, toasted

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of (8- or 9-inch) square pan. Make and bake cake as directed on box using water, butter, vanilla and eggs. Run knife around sides of pan to loosen cake. Cool 1 hour. Cut cake into 1-inch pieces; set aside.
Meanwhile, in heavy 2-quart heavy saucepan, stir together sugar and cornstarch; stir in milk. Cook and stir over medium heat until thickened and bubbly. In medium bowl, beat eggs with wire whisk just until blended. Gradually stir 1 cup hot milk mixture into egg mixture, whisking constantly, until combined. Pour milk and egg mixture back into saucepan. Return to medium heat. Cook, stirring constantly, 1 to 2 minutes longer, or until thick and bubbly. Remove from heat. Stir in butter and vanilla. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate at least 1 hour.
In medium bowl, whip cream until stiff peaks form. Fold whipped cream into pudding mixture until combined.
In large bowl or trifle bowl, place half of the cake pieces. Brush or sprinkle half the liqueur over cake. Spoon half the berries, half the mangos and half the coconut over cake. Spread half the pudding mixture over coconut. Repeat with remaining cake, liqueur, berries, mangos and coconut. Cover; refrigerate at least 1 hour before serving. Garnish with additional fruit and coconut, if desired. Refrigerate any remaining trifle.

Nutrition Facts : Calories 480, Carbohydrate 58 g, Cholesterol 160 mg, Fat 4 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 30 g, TransFat 1/2 g

DELICIOUS GLUTEN FREE TRIFLE

Delicious Gluten Free Trifle image

This is a recipe I made for my brother, who has Celiac Disease, so he wouldn't feel different at Easter when the whole family got together. It turned out that everyone loved the trifle and weren't even aware it was Gluten-Free.

Provided by Katie

Categories Dessert

Time 15m

Yield 9-11 serving(s)

Number Of Ingredients 3

Ingredients

3 (1 1/2 ounce) packages Jell-O chocolate pudding and pie filling or 3 (1 1/2 ounce) packages vegetarian chocolate pudding mix
1 (8 ounce) package kraft Cool Whip Lite
14 -15 gluten-free chocolate chip cookies (of any brand, I prefer Toll House cookies that I make myself with Gluten-Free flour)

Steps:

Mix the Jell-O Pudding in a large bowl following the directions.
After the pudding is chilled, add a layer of the pudding (about a two inch depth for each layer).
Next, add a layer of cookies, chopped in quarters or eighths.
Add Kool Whip to the top of the cookies.
Repeat steps 2-4.
Decorate the top with seasonal candies or other decorations of your choice.
Let sit in the refrigerator for one hour.
ENJOY!

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