Spring Fruit Trifle Food

SPRING FRUIT TRIFLE

Steps:

• Break wafers coarsely into 2-1/2-quart clear glass serving bowl. Sprinkle with liqueur; top with layers of fruit.
• Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Refrigerate until pudding starts to thicken. Add chocolate; stir with wire whisk until well blended. Gently stir in half of the whipped topping. Spoon over fruit; top with the remaining whipped topping.
• Refrigerate at least 30 minutes or up to 24 hours before serving. Store leftover dessert in refrigerator.

BERRY TRIFLE

Steps:

• Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.
• Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools.
• In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream.
• To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve.

FRUIT TRIFLE

Steps:

• Stand 16 wafers around inside edge of trifle dish. Coarsely break remaining wafers; place on bottom of dish, then drizzle with liqueur.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in chocolate and half the COOL WHIP.
• Layer half each of the pudding mixture and fruit over wafers in dish; repeat layers. Top with remaining COOL WHIP. Refrigerate 30 min.

TROPICAL FRUIT TRIFLE

Steps:

• Make cake according to Recipe #17617 directions.
• Combine dry pudding mix and milk, whisking until completly incorporated, about 2 minutes. Place in refrigerator until set, about 1 hour.
• Combine well-drained crushed pineapple and pudding, set aside.
• Crumble about 1/4 of cake into trifle dish or very deep bowl.
• Top with 1/3 of pudding mixture.
• Arrange sliced bananas in a layer on top of pudding.
• Place kiwis on top of bananas.
• Repeat Cake, pudding, banana, and kiwi layers two more times,with a pudding layer on top.
• Decorate the top with kiwis and pineapple chunks or rings.

SPRING TRIFLE

Steps:

• Prepare cake mix per directions (I also add package of instant pudding to mix, makes it SO moist!) Allow to cool. To speed this step up you can purchase ready-made cake instead.
• Cut cake into small 2x2 inch chunks. You can also tear chunks by hand as the appearance of the cake with be the same!
• Layer half of the cake at the bottom of a deep clear bowl (or trifle bowl if you have one).
• Add half strawberries (saving some for garnish)on top of cake, taking care to slide some down the side of the bowl for better presentation. Do the same with the oranges and pineapple.
• Add layer of pudding.
• Repeat layer of cake, layer of fruits, then layer of pudding, topping with whipped topping. **Sometimes I mix the pudding half and half with whipped topping for a lighter/less rich dessert.
• Refrigerate at least 2 hours before serving.
• Listen to rave reviews!