Recipe: Trifle Recipes

these look like fun!

TRIFLE OR PUNCH BOWL CAKE
1 sm. angel food cake
2 sm. instant pudding flavors of your
choice
1 lg. can crushed pineapple
1 lg. can cherry pie filling
1 Cool Whip
Tear angel food cake in pieces. Prepare two pudding flavors and allow to set. In trifle or punch bowl, layer 1/2 cake, can of pineapple, one pudding, 1/2 cake, cherry pie filling, pudding and top with Cool Whip. Refrigerate until ready to serve. Number of servings - plenty!

PUNCH BOWL TRIFLE
1 box yellow cake mix
2 sm. cans crushed pineapple
2 sm. pkgs. vanilla instant pudding
mix
1 can cherry or strawberry pie filling
1 lg. Cool Whip
Walnuts, crushed
Bake cake as directed on package. Cool. Break half into pieces and spread on bottom of punch bowl. Over this put layer of pineapple (about 1/2). Mix instant pudding according to package directions. Spread 1/2 of pudding over pineapple. Next spread pie filling, continue with second layer of cake, pineapple, pudding mix and pie filling. Top with Cool Whip then crushed walnuts.

PUNCH BOWL TRIFLE
1 angel food cake mix
4 sliced bananas
1 lg. can crushed pineapple
3 (10 oz.) pkg. frozen strawberries
16 oz. Cool Whip
2 pkg. instant vanilla pudding
Maraschino cherries
Pecans
Prepare cake according to directions. Cut in half, save one half. Tear remainder into bite-sized pieces. Drain pineapple. Mix bananas with pineapple. Prepare pudding. Place 1 package strawberries in bottom of large punch bowl. Layer 1/2 cake, 1/2 Cool Whip, 1 package strawberries, 1/2 pineapple-banana mixture, 1/2 pudding. Repeat layer. Top with Cool Whip. Arrange cherries and pecans on top.

ENGLISH TRIFLE
2 (3 1/2 oz.) pkgs. instant vanilla
pudding
2 (3 oz.) pkgs. strawberry &
raspberry Jello
3 c. boiling water
1 c. vanilla ice cream
2 (10 oz.) pkgs. frozen raspberries
2 (10 oz.) pkgs. frozen strawberries
3 bananas, sliced
1/2 lb. pecans, broken up
1 lg. angel food cake, broken into
chunks (use a pkg. mix)
Whipped cream
Make pudding according to directions. Refrigerate. Dissolve Jello in boiling water. Stir in vanilla ice cream, raspberries, strawberries, sliced bananas and pecans. Refrigerate. When partially set, layer angel food cake, Jello mixture, pudding and whipped cream. Looks best layered in a glass bowl, such as a small glass punch bowl. Yield: 12 servings.

CHOCOLATE TRIFLE
1 chocolate angel food cake, pulled
apart into chunks
1 lg. pkg. vanilla pudding
1 lg. can black Bing cherries, pitted
1/2 pkg. frozen or 1 lg. can sliced
peaches
Either fresh bananas or strawberries
2 c. whipping cream
Layer ingredients in large punch bowl, starting with the cake. As you finish each layer drizzle pockets of port wine or brandy into the bowl (to total 1/2 cup). Cover with Saran Wrap. Will keep on table 1 hour.

TRIFLE
1. Angel food cake, in pieces
2. 4-5 bananas, sliced
3. Lg. box Jello, prepared and
slightly thickened
4. 1 can crushed pineapple, strained
5. 1 can fruit cocktail, drained
6. Lg. box instant vanilla pudding,
prepared
7. Lg. size Cool Whip, thawed
8. Can mandarin orange slices, drained
Layer in a large refrigerated punch bowl: Refrigerate until serving time.

CHOCOLATE TRIFLE
1 chocolate cake mix or brownie mix
3 lg. instant chocolate pudding
3 lg. Cool Whip
12 Skor bars (frozen and broken up)
Mix and bake cake according to directions. Cut into little squares. Prepare pudding. Use a large punch bowl. Layer ingredients as follows: pudding, cake, Skor bars, and Cool Whip. Repeat, ending with Cool Whip on top. Save a Skor bar to sprinkle on top.

TRIFLE
1 can cherry pie filling
1 pkg. frozen raspberries, thawed and
drained
2 med. bananas, sliced
1 pkg. French vanilla pudding
1 prepared whipped topping
Slivered almonds
Bake cake in 3 layers, or use prepared cake and cut into 3 layers. Sprinkle 2 layers with brandy and tear cake into bite-size pieces. Set whole layer aside for top of trifle. In a large trifle bowl or punch bowl, layer the ingredients in the following order: 1/2 brandied cake pieces, 1/3 fruit, cake layer, 1/3 fruit, prepared pudding. Seal top with whipped topping. Sprinkle almonds on top. Triple mixture for large crowd about 120.

JELLO TRIFLE SUPREME
Warning: This dessert will take at least 24 hours to assemble. It's a ton of work, so don't even attempt it unless you are extremely patient and more than slightly compulsive. If you're still with me, then read on. To assemble this dessert, you'll need a very large glass bowl (or you can use a punch bowl, but do make this dessert in a glass container because it is quite colorful when finished). Make this dessert for a crowd - it's simply too much work (and too much dessert) for a small group. 3 boxes instant pudding - chocolate, vanilla, strawberry Chocolate chips Coconut Raisins Mandarin oranges Chopped walnuts Maraschino cherries Miniature marshmallows Canned peaches Peanut brittle, crushed Sprinkles Heavy cream (whipped) Make one box of jello (with ice cubes to speed up setting). Pour into glass serving bowl. Add coconut to jello. Place in refrigerator and chill until set. When jello is firmly set, prepare one box of pudding and let it cool for a few minutes in the refrigerator before spooning on top of jello layer (hot pudding will melt jello). Sprinkle with crushed peanut brittle and return to refrigerator. Be careful not to smear the sides of the glass with any excess pudding as you build up each layer. Prepare another box of jello and pour over set pudding layer. Add mandarin oranges. Keep alternating layers of pudding, candy, jello and fruit. Remember to allow sufficient time between layers for pudding and jello to set. (This is why the Trifle takes up to 24 hours to prepare.) Continue layering until a few inches from the top of the bowl. Before serving, cover the top layer with whipped cream. Add sprinkles and cherries for color. When serving, be sure to scoop parts from several different layers with each portion. Each spoonful of this dessert provides a different taste sensation. Jello Trifle Supreme is meant to be adapted to your own particular palate. So use your own imagination and select the ingredients your family enjoys. It is almost impossible to make a wrong combination in this dessert. Enjoy!

HEATH BAR TRIFLE
11 Heath candy bars
1 (21 1/2 oz.) box fudge brownie mix
2 c. chocolate chips
2 lg. boxes (5.9 oz.) instant pudding
mix (chocolate)
5 c. cold milk
2 lg. container Cool Whip
1 c. miniature chocolate chips
Bake brownies according to directions, except fold in 2 cups chocolate chips before baking. Bake in greased 9 x 13 inch pan for 28 minutes. Do not overbake. Cool completely. Cut into 1/2 inch cubes. Make pudding mixture as follows: Mix pudding and milk together and stir with wire whip or mixer 1 to 2 minutes. Fold in 3 cups of Cool Whip and 1 cup miniature chocolate chips. Place 1/2 of brownies in bottom of large trifle bowl, then 1/2 of pudding mixture, 4 Heath bars (crushed), and a layer of Cool Whip. Repeat layers. Decorate with crushed Heath bars. Cover with plastic wrap and refrigerate overnight. Tip: Freeze Heath bars; crush in wrapper with wooden mallet or handle of table knife. I used large punch bowl for serving.