Recipe: Trifle Recipes (3)

They look easy enough:

* Exported from MasterCook *

Chocolate Passion Trifle

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Tiramisu & Trifle

Amount Measure Ingredient -- Preparation Method
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1 box brownie mix
1 cup toasted pecans -- chopped
2 tablespoons coffee liqueur
2 cups half and half
1 small pkg instant chocolate pudding
1 8 oz. tub Cool Whip -- thawed
1/2 pint raspberries
4 bars chocolate covered English toffee -- chopped

Prepare Semi-Sweet Chocolate Brownies as directed, substituting 1/2 cup pecans for the 1/3 cups nuts. Sprinkle warm baked brownies with 1 tbsp. of
the liqueur. Cool in pan; cut into 1/2-inch squares. Pour half and half into large bowl. Add pudding mix. Beat with wire whisk until well blended, about 2
minutes. Let stand 4 minutes. Gently stir in the remaining 1 tbsp. liqueur and 2 cups of the whipped topping until well blended. Refrigerate 1 hour.
Reserve a few raspberries and pecans for garnish.
Layer 1/2 the brownies, remaining raspberries, toffee, remaining pecans and pudding mixture in 2-quart glass serving bowl; repeat layers. Garnish with the
remaining 1/2 cups whipped topping and the reserved raspberries and pecans. Refrigerate.

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Chocolate Trifle with Kahlua

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Tiramisu & Trifle

Amount Measure Ingredient -- Preparation Method
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1 package Devil's Food Cake Mix
1 small pkg instant vanilla pudding
1 1/3 cups milk
1/3 cup Kahlua
5 Skor candy bars
1 12 oz. tub Cool Whip

Bake cake in two 8" round pans. Follow directions according to package. Cool.

Meanwhile, mix pudding with milk and Kahlua. Refrigerate.

Crush Skor candy bars.

Take the 2 cakes out of pan and cut them in half horizontally ...you will end up with 4 equal cakes.

In a trifle bow, layer in one cake layer (if too large, piece it). Spread thin Kahlua pudding mix, layer of Cool Whip, and sprinkler crushed Skor candy bars on top. Repeat 4 times and end with candy bars.

Refrigerate....it's very easy and people are very impressed by it.

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Summer Fruit Trifle

Recipe By : Bon Appetit Magazine, July 1997
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Tiramisu & Trifle

Amount Measure Ingredient -- Preparation Method
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12 oz cream cheese, -- room temperature
1/2 cup + 2 tbsp sugar
2 cups whipping cream -- chilled
2 tsp vanilla extract
4 nectarines, halved, -- thinly sliced
2 1/2 pint baskets raspberries
1 1 pint basket blueberries
1 tsp cinnamon
6 tbsp apricot jam
3 tbsp dark rum
18 oz. (about) pound cake, sliced into 1/2" -- thick slices

Beat cream cheese and 1/2 cup sugar in large bowl until light. Gradually beat in cream. Add vanilla; beat until medium-stiff peaks form. Spoon 2/3 cup cream cheese mixture into pastry bag fitted with medium star tip and refrigerate (optional). Set remaining cream cheese mixture aside.
Combine fruit, 2 tablespoon sugar and cinnamon in another large bowl. Mix jam and rum in small bowl to blend.
Arrange enough cake slices in bottom of 3 quart trifle dish to cover. Brush with 3 tablespoons jam mixture. Top with 2 cups of fruit. Top with half of cream cheese mixture in bowl. Top with another layer of cake. Brush with 3 tablespoons jam mixture. Top with 2 cups of fruit, then remaining cream cheese mixture. Cover with another layer of cake. Brush with remaining jam mixture. Top with remaning fruit. Cover; chill at least 3 or up to 8 hours.
Pipe cream cheese mixture in pastry bag atop edge of trifle and serve.

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Ana