Trifle In A Glass Food

BROWNIE TRIFLE

Steps:

• Heat oven to 350F degrees.
• Prepare brownie mix as directed on package for 13 × 9-inch rectangular pan, using water, oil and eggs and stirring coffee into batter.
• Bake and cool as directed.
• Cut brownies into 1-inch squares.
• Place half of the brownie squares in the bottom of a 3-quart glass bowl.
• Prepare pudding mix as directed on package for pudding, Pour half of the pudding over brownies in bowl.
• Top with half each of the toffee bits and whipped cream.
• Repeat with remaining brownies, pudding, toffee bits and whipped cream.
• Sprinkle with reserved toffee bits.
• Cover and refrigerate at least 4 hours before serving.
• Cover and refrigerate any remaining trifle (if you have any left, doubtful).

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 IN A GLASS

Steps:

• Make jelly according to instructions, and refrigerate until set.
• Slice jam rolls and use to line the base and sides of 6 glasses.
• Sprinkle the rolls liberally with the port wine, and top with the custard and chill.
• Just before serving, chop up the jelly and spoon jelly over the custard.
• Add a large dollop of cream and garnish with the berries and mint leaves.
• .

TRIFLE-IN-A-GLASS

Steps:

• Gently wash and drain fresh berries, set aside.
• In food processor or blender, process thawed raspberries until smooth, about 10 seconds.
• Strain, if desired, using fine sieve to remove seeds, stir in sugar, set aside.
• Cover bottom of each dessert glass with about 1 1/2 tablespoons raspberry puree.
• Add angel food cake cubes and fill glasses to half full.
• Sprinkle with cream sherry.
• Drizzle an additional 3 to 4 tablespoons raspberry puree over cake in each glass.
• Fill the glasses with fresh berries.
• Top with whipped topping and sprinkle with gingersnaps.