Snowy Cherry Trifles Food

CHERRIES IN THE SNOW CAKE II

Steps:

• In a saucepan, combine cherries, sugar and flour. Bring to a boil over medium-high heat, stirring constantly. Continue to boil for 5 minutes. Remove from heat and set aside to cool.
• In a large bowl, beat cream cheese and vanilla until smooth. fold in whipped topping. Pour half of the cream cheese mixture into a 9x12 inch glass dish.
• Crumble the angel food cake and sprinkle evenly over the top of cream cheese mixture in dish. Spread remaining cream cheese mixture over cake. Cover top with cherry mixture. Refrigerate for at least 5 hours.

MARY'S ROYAL CHERRY TRIFLE

Steps:

• First, make the custard. Tip the caster sugar, cornflour and vanilla into a mixing bowl and add the eggs and egg yolk. Whisk with a hand whisk until smooth and blended.
• Pour the milk and double cream into a pan and heat gently until hot, but do not boil. Pour this over the egg mixture and immediately whisk until blended. Wash the pan to remove any scum from the milk and pour the custard back into the clean pan. Heat gently, stirring constantly until thickened. Don't panic if the custard starts to look lumpy as it thickens, just continue to heat and whisk until the custard is thick and smooth. Pour into a jug and cover the surface of the custard with cling film to prevent a skin from forming. Set aside to cool.
• Tip the stoned cherries into a pan with half the jam or conserve and cook over a medium heat for 5-10 mins until softened and saucy. Remove from the heat and leave to cool slightly.
• Spread half the slices of Madeira cake generously with the remaining cherry jam. Sandwich with the remaining cake slices, then cut in half. Pour the kirsch or brandy into a shallow bowl, dip each sponge sandwich into the liqueur, then arrange in the base of the trifle dish (you will need a shallow, straight-sided, 20cm round glass dish about 5cm deep). Line the edges of the dish first to create a stripy effect, then fill in the centre with the remaining sandwiches, pouring over any remaining liquid.
• Spoon over the cherries and any juice from the pan, then scatter over the broken biscuits. Pour over the cooled custard, then spread whipped cream over the top. Decorate with fresh whole cherries and chill for a few hours, or make it a day ahead and chill for up to 24 hours before serving.

CHERRIES IN THE SNOW

Steps:

• 1. Beat the cream cheese at medium speed of mixer until smooth. Gradually add the powdered sugar, beating until blended. Gently fold in coolwhip.
• 2. Place half the cake cubes in a trifle dish or large glass bowl; top with half the cheese mixture. Spread half the cherry pie filling over cheese mixture. Repeat layers with remaining cake cubes, cheese mixture and cherry pie filling. cover and chill.

CHERRY TRIFLE

Steps:

• In a large bowl, combine 1-3/4 cups of milk and pudding mix. Beat on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. In another large bowl, beat the whipped topping mix, vanilla and remaining milk until stiff peaks form., Cut cake into 1/2-in. cubes; place half in a 3-qt. glass bowl. Sprinkle with 1 tablespoon cherry juice. Top with half of the pie filling, half of the pudding and 1/4 cup of chocolate syrup. Repeat layers. Top with whipped topping and remaining syrup. Sprinkle with coconut and almonds. Cover and refrigerate for at least 4 hours.

CHERRIES IN THE SNOW

Steps:

• In a large bowl, whip the cream cheese, powdered sugar and milk until smooth.
• Gently mix in the Cool Whip.
• Break the cake into small pieces and add into the whipped mixture.
• Fold to combine and place in a 9x13 baking pan.
• Spread the cherry pie filling on top and refrigerate until serving.

CHERRY TRIFLE

Steps:

• To make the custard, put the whole milk in a large pan over a medium heat and bring to a simmer. Meanwhile, put the egg yolks, caster sugar, cornflour, and vanilla extract into a large bowl and whisk until smooth. Pour the hot milk over the egg mixture, whisking together. Pour the custard back into the pan and cook gently, whisking constantly, until thickened then pour into a bowl, cover with clingfilm and chill until cool.
• To make the cherry sauce, put the cherries with liquid and sugar in a large pan. Mix the cornflour with 2-3 tsp cold water to make a paste, stir into the cherries and cook for a couple mins or more until all the juices thicken. Leave to cool.
• Put the cream in another big bowl with icing sugar and whip, using electric beaters, until you get soft peaks.
• To assemble the trifle, lay the swiss roll slices across the base and up the sides of the large trifle dish or glass bowl. Drizzle with amaretto. Then spread the cherry sauce.Pour over the custard and level out the top. Then spoon the whipped cream over the custard and decorate with the reserved cherries. Pop the trifle into the fridge to chill for 2 hours or until ready to serve.

CHERRY TRIFLE

Steps:

• Place cherries and their juice in bowl. Stir in orange rind, orange juice, 2 tablespoons icing sugar and liqueur. Set aside.
• In another bowl and using electric mixer, beat cream and yogurt on medium speed 3 to 4 minutes or until very thick and peaks form. Add 2/3 cup icing sugar; beat on medium-high speed for one minute or until very thick.
• Place half of cake chunks in bottom of 12-cup glass trifle dish. Pour half of cherries and juice evenly over cake chunks. Top with half of whipped cream mixture. Repeat layers. Cover and chill for at least one hour before serving.

CHERRIES IN THE SNOW TRIFLE! " FOURTH OF JULY VERSION"

Steps:

• Tear up the angelfood cake. You want 8 cups. (I carefully tear the outside brown edges of.).
• Beat the soft cream cheese with 1 teaspoons Almond extract.
• Fold in the Cool Whip.
• Combine the cherry pie filling with half the cherry brandy (Kirschwasser) if using.
• To assemble: In your triffle dish 3 layers of each.
• 1/3rd aprox. of the Angel Food pieces. Sprinkle with some opt. cherry brandy.
• Next a layer of cherry pie filling.
• Next 1/3rd of the cream cheese mixture. Cover with blueberries.
• Repeat 2 more times.
• I decorate the top with some saved out cherries in the center with a ring of blueberries around them. And a few small flags in the center. Refrigerate several hour or overnight.
• You can make this more figure friendly by using. sugar free angel food Cake,sugar free Cool- Whip, and More Fruit Pie Filling! :-0.

CHERRY TRIFLE

Steps:

• 1. Cut or break apart angel food cake into pieces and place half the pieces in a large, clear, glass bowl.
• 2. Prepared pudding according to package directions. Then mix in sour cream, blending well.
• 3. Pour half of mixture over cake pieces.
• 4. Repeat steps, making a second layer and top with cherry pie filling.
• 5. Refrigerate until ready to serve.
• 6. NOTE: As pictured, I used two cans of pie filling, making a second layer of cherry because my husband loves cherry pie filling, but the original recipe only called for 1 can on top.