Trifle Fruit Salad Food

SUMMER FRUIT TRIFLE

Steps:

• Cover the bottom of a large bowl with 1/3 of the angel food cake cubes. Generously cover the cake with 1 1/3 cups yogurt. Spread 1 1/3 cups of the strawberry slices and blueberries on top of the yogurt. Repeat twice with the remaining cake cubes, yogurt, and berries. Serve immediately or chill until needed.

ANGEL FRUIT TRIFLE

Steps:

• Pour the blueberries into a strainer, rinse with water, and shake off excess water. Spread the berries out onto paper towels to dry slightly.
• In a deep, clear glass bowl or trifle bowl, spread a layer of angel food cake chunks. Scatter the cake with chopped strawberries in a thin layer. Sprinkle the strawberries with a layer of blueberries, followed by a layer of chopped peach slices. Sprinkle a few fresh raspberries over the peaches. Dollop a layer of whipped topping, then repeat layers until all cake and fruit has been used. Finish trifle with a layer of whipped topping. Cover the trifle, and refrigerate until chilled, about 1 hour.

TRIFLE FRUIT SALAD

Steps:

• In a 2 qt clear glass bowl, layer pineapple chunks, strawberries, blueberries, and grapes, set aside.
• In a medium bowl whisk together pudding mix, milk and sour cream. Stir in undrained crushed pineapple. Pour over layered fruit. Cover and chill for at least 2 hours but up to 8.

TROPICAL FRUIT TRIFLE

Steps:

• Make the trifle in a 9-inch round trifle bowl.
• Cut each pound cake round in half, horizontally into layers, so that you have 4 thin slices. Begin with by putting a slice of cake at the bottom of the glass. Spritz or drizzle the cake with a little peach liqueur.
• Fill a pastry bag with the Passion Fruit Pastry Cream and pipe it on top of the cake.
• Then add about 2 cups of the Macerated Tropical Fruit. Repeat this layering until you reach the top of the glass, finishing with a slice of cake.
• Top with the Chantilly Cream and garnish with candied ginger.
• Sift together the flour, baking powder, and salt. Cream the butter and the sugar until light and fluffy. Add the eggs 1 at a time, beating well after each addition. Stir in the extract and zest. Fold the dry ingredients by hand. Divide the batter into 2 greased 8-inch rounds, lined with parchment paper. Bake until golden brown and springy to the touch, about 1 hour.
• Mix the flour and the sugar together. In a heavy bottom saucepan start heating 3 cups of the milk and the vanilla bean over medium heat. In a bowl whisk together 1 cup of milk with the egg yolks, then add the flour and the sugar and whisk until smooth.
• As soon as the milk comes to a boil, pour about a third of the milk mixture into the eggs. Stirring until the sugar is completely dissolved. Then add the mixture back into the pot. Stirring constantly until the custard thickens.
• As the custard starts to bubble, you should stir more vigorously to take out any lumps that form. Boil the custard for about 1 minute to allow the flour to cook out. Remove pasty cream from the heat into a clean bowl, and fold in the butter and the passion fruit puree. Put a piece of plastic wrap right on the top of the pastry cream and refrigerate until completely chilled, about 2 to 3 hours.
• Whip all ingredients together until soft peaks form.
• Toss cut fruit with sugar and set aside for 30 minutes.

CHOPPED SALAD TRIFLE WITH HOMEMADE RANCH

Steps:

• Stir together the mayonnaise, sour cream, vinegar, onion powder, garlic powder, 1/2 teaspoon salt and a generous amount of pepper in a small bowl.
• Put the lettuce in the bottom of a clear bowl or trifle dish, then layer the bell peppers and cucumber on top. Spoon the ranch dressing on top and spread to cover. Top with the scallions, followed by the pumpkin seeds and then the radishes. Cover with plastic wrap and refrigerate for up to overnight. Toss before serving.
• Or if serving right away, toss immediately and serve.

TRIFLE BOWL SALAD

Steps:

• Dressing:.
• Prepare dressing at least 2 hours ahead of time. Mix the mayonnaise, vinegar and Italian seasonings. Cover and refrigerate.
• Salad:.
• Place the peas in the bottom of the trifle bowl in and even layer. Add an even layer of chickpeas, cabbage, lettuce, red pepper, corn, carrots, cucumbers and tomatoes.
• Before serving, pour the dressing over the tomato layer, and it will seep through the salad.

FRUIT SALAD TRIFLE

Steps:

• Make pudding mix according to package directions.
• Take kiwi, and layer on bottom of trifle bowl. Take 2 tablespoons of pudding, and spread on top of kiwi. Take 2 Tbsp. of Cool Whip and layer on top of that. Then do the same with the strawberries, pears, peaches, and apples. Spread with remaining Cool Whip, and add cherries to the very top.
• Cover and chill for 30 minutes.