Vanilla Berry Trifle Food

VANILLA-BERRY TRIFLE IN A CLOUD

Steps:

• Use back of spoon to spread COOL WHIP onto bottom and up side of 2-1/2-qt. trifle dish or clear glass serving bowl. Gently press 16 wafers into COOL WHIP around side of bowl.
• Beat pudding mixes and milk with whisk 2 min. Spoon half into prepared trifle dish; top with layers of half each of the remaining wafers and berries. Repeat layers.
• Refrigerate 3 hours or until wafers begin to soften.

ANGEL BERRY TRIFLE

Steps:

• Whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes more. Meanwhile, beat yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping., Place one-third of cake cubes in a 4-qt. trifle bowl. Top with one-third of pudding mixture, one-third of berries and half of remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. Serve immediately or refrigerate.

BERRY TRIFLE

Steps:

• Place cubed cake in bottom of large glass serving bowl. Layer the blueberries, raspberries and blackberries on top of the cake. Sprinkle with praline liqueur.
• In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of whipped topping, stir well. Pour mixture over frozen berries. Top custard with remaining cool whip. Let sit at room temperature for 1 hour or in refrigerator for 2 to 3 hours, enough for the berries to thaw before serving.

SIMPLE BERRY AND VANILLA CREAM TRIFLE

Steps:

• In medium bowl, beat pudding mix, vanilla, milk and sour cream with electric mixer on medium speed until soft pudding forms. Cover; refrigerate.
• In trifle bowl or large clear bowl, arrange 1 layer of sliced cake to cover entire bottom of bowl. Top with a layer of pudding, then a layer of whipped topping, and then a layer of strawberries. Repeat all layers except use blueberries. Continue with layers until bowl is full.
• Cover with plastic wrap; refrigerate until ready to serve.

FRESH BERRY TRIFLE

Steps:

• Beat pudding mix and milk with whisk 2 min.
• Layer half each of the cake cubes, strawberries and blueberries in 3-qt. serving bowl; cover with pudding. Repeat layers of cake and fruit. Top with COOL WHIP.
• Refrigerate 1 hour.

SUMMERBERRY LADYFINGER TRIFLE

Steps:

• Make vanilla or lemon pudding; set aside.
• Line bottom of bowl with one layer of ladyfingers.
• Add 1/4 of pudding on top of ladyfingers.
• Add 1/4 of berries.
• Add another layer of ladyfingers.
• Add another layer each of pudding and then berries.
• Repeat until all ingredients are gone.
• Make sure to end with whipped topping; garnish with berries if desired.

VANILLA BERRY TRIFLE

Steps:

• In a large bowl, prepare instant pudding with 3 cups whole milk.
• Beat in the mascarpone cheese and set aside.
• Slice the pound cakes into 8ths (you should need exactly 1 1/2 pound cakes to make one trifle).
• Arrange three slices of pound cake in the bottom of each trifle dish.
• Take another 2 slices of pound cake, cut them into 4ths, and place the cubes into the unfilled spaces between the three already placed slices of pound cake.
• Sprinkle the pound cake with triple sec (you can use as much or as little as you like -- I like to use about 3-4 tablespoons per layer).
• Spread 1/6 of the pudding mixture on each of the pound cake layers.
• Spread berries evenly over the pudding.
• Repeat 2 more times.
• Enjoy! :).