Ice Cream Bar Trifle Recipe 445 Food

ICE CREAM BAR TRIFLE RECIPE - (4.4/5)

Steps:

• Place the cake and Klondike bar cubes in a large baking dish and freeze until ready to assemble. Gently crush the chocolate-covered pretzels into smaller pieces. (Don't over-crush, otherwise your pretzels will become dust!) Reserve 2 ounces to decorate the top of the trifle. Place 1/3 of the chocolate cake squares into a large trifle dish. Then, place 1/3 of the Klondike bar cubes on top, followed by 1/3 of the crushed chocolate-covered pretzels. Drizzle 1/4 of the caramel sauce over the pretzels and top with a 1/3 of the whipped cream. Repeat this order two more times, finishing with the whipped topping. Add the rest of the caramel sauce and top with the reserved crushed chocolate-covered pretzels. Freeze immediately. Before serving, let the trifle sit at room temperature for 3-4 minutes (so the cake can thaw slightly.)

ICE CREAM TRIFLES

Steps:

• Make the cherries jubilee: In a medium saucepan, combine the cherries, sugar and grenadine over low heat. Cook, stirring occasionally, for 5 minutes. Add the rum and cook for 1 more minute. Remove from the heat and let cool in the pan. Can be made in advance and refrigerated for up to 5 days.
• To assemble each of 6 trifles: Place the ice cream in a pastry bag (no tip needed). Place 1 cake round in a clear 8-ounce plastic food-safe jar (2 1/2 inches in diameter and at least 3 inches tall). Pipe about 1/4 cup of the ice cream. Top with a tablespoon of cherries jubilee. Repeat the layering with the cake, ice cream and cherries jubilee. Cover with the final layer of cake and top with some of the chocolate sauce. Cover and freeze for at least 1 hour and 30 minutes before serving.

HEATH BAR TRIFLE

Steps:

• Prepare brownie mix as directed on package using water, oil, and eggs. Spread in pan. Bake then cool. Prepare pudding as directed using the milk.
• Cut brownies into 1 inch squares. Place half of the squares in bottom of 3 quart glass bowl. Pour half of the pudding over the brownies in the bowl. Top with half each of toffee bits and whipped topping . Repeat with the remaining brownies, pudding, toffee and whipped topping.
• Cover and refrigerate at 4 hours. Serve and enjoy!
• Optional: Garnish with chocolate curls. Make curls by pulling a vegetable peeler toward you across a milk chocolate candy bar. Press firmly using long thin strokes.

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.