Trifle: A Desert with Lots of Yummy Layers

Triffles, are easy deserts, that consists of layers, try these recipes for your next desert

Angelic Peach Trifle recipe

1 (13 ounce) angel food cake
1 (16 ounce) can sliced peaches, drained (reserve juice)
1/4 teaspoon almond extract
1 1/2 cups cold milk
1 small box vanilla instant pudding
1 envelope whipped topping mix (2-cup size)
1 (8 ounce) container peach yogurt
3 tablespoons natural sliced almonds

Cube cake and arrange one-third of the cubes in a 2-quart clear glass serving dish. Coarsely chop peaches. Measure 6 tablespoons reserved syrup. Add to peaches with almond extract.

Pour milk into deep, narrow bowl. Add pudding mix, along with whipped topping mix. Beat until thickened. Fold in yogurt. Spoon one-third peach mixture over layer of cake cubes in dish and one-third pudding mixture over peaches. Repeat layers, ending with pudding. Sprinkle top with almonds. Chill 4 hours or overnight

Apple Spice Cake Trifle recipe

1 (18.25 ounce) box spice cake mix
1 1/4 cups cinnamon applesauce
3 eggs
1/3 cup vegetable oil
1 (21 ounce) can apple pie filling
1 tablespoon butter
7 teaspoons ground cinnamon, divided
3 cups cold milk
1 large box instant vanilla pudding mix
1 envelope whipped topping mix
1 (12 ounce) carton frozen whipped topping, thawed
1/2 cup chopped walnuts
1/4 cup English toffee bits or almond brickle chips

In a mixing bowl, combine dry cake mix, applesauce, eggs and oil; beat on medium speed of electric mixer for 2 minutes. Pour into a greased 13 x 9-inch baking pan. Bake at 350 degrees F for 35 to 40 minutes or until a wooden pick inserted near the center comes out clean. Cool on a wire rack.

In a saucepan, cook pie filling, butter and 1 teaspoon cinnamon until butter is melted; stir until well blended. Cool.

In a mixing bowl, combine milk, pudding mix, topping mix and remaining cinnamon. Beat on high until thickened, about 5 minutes. Let stand 5 minutes.

Spread a third of the topping in a 6-quart clear glass bowl.

Cut cake into cubes; place half over topping. Top with half of the fruit mixture, walnuts and pudding mixture. Repeat layers, ending with remaining topping mixture. Sprinkle with toffee bits. Cover and chill for at least 2 hours.

Yields 20 to 24 servings.

Banana Pudding Trifle recipe

Yield: 8 servings

1/3 cup all-purpose flour
2/3 cup packed brown sugar
2 cups milk
2 egg yolks, beaten
2 tablespoon butter or margarine
1 teaspoon vanilla extract
1 cup heavy cream, whipped
5 firm bananas, sliced
Chopped walnuts (optional)

In a medium saucepan, combine flour and brown sugar; stir in milk. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute more. Remove from heat. Gradually stir about 1 cup hot mixture into egg yolks. return all to saucepan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and vanilla extract. Cool to room temperature, stirring occasionally.

Fold in the whipped cream. Layer a third of the pudding in a 2-quart glass bowl; top with half of the bananas. Repeat layers. Top with remaining pudding. Sprinkle with nuts if desired. Cover and chill at least 1 hour before serving.

Caramel Cream Brownie Trifle recipe

20 servings

1 box Betty Crocker Fudge Brownie Mix
Water, as called for on cake mix box
Oil, as called for on cake mix box
Eggs, as called for on cake mix box
1 small box chocolate fudge instant pudding and pie filling mix
2 cups milk
1/4 cup caramel topping
1 (8 ounce) container frozen whipped topping, thawed
1 cup chopped walnuts

Preheat oven to 350 degrees F.

Make brownie mix as directed on box for fudge-like brownies in a 13 x 9 x 2-inch pan. Cool completely, about 1 hour.

Make pudding mix as directed on package for pudding, using milk; refrigerate.

Cut brownies into 1-inch pieces with plastic knife or table knife. Stir caramel topping into whipped topping, using spoon or wire whisk.

Layer half each of the brownies, pudding, walnuts and whipped topping mixture in 3-quart glass bowl; repeat with the rest of the brownies, pudding, walnuts and whipped topping mixture.

Cover and refrigerate at least 2 hours but no longer than 24 hours before serving. Store covered in refrigerator.

Chocolate Kahlua Trifle recipe

1 (17 ounce) package frozen Pepperidge Farm 3-layer fudge
cake with chocolate frosting
1/2 cup chopped walnuts
8 ounces whipped topping
1 small box instant chocolate pudding, prepared with 2cups milk
1/2 to 1/3 cup Kahlúa

Cut the cake into 4 sections, then cut each section into 4 slices. In a trifle bowl or glass bowl, make the layers as follows: cake, Kahlúa (sprinkle over cake), pudding, whipped topping and walnuts. Continue the layers until ingredients are used up, ending with whipped topping and walnuts. Cover with plastic wrap and refrigerate until serving time.

May be made ahead.

Strawberry Cheesecake Trifle recipe

4 cups fresh strawberries, sliced
1 cup granulated sugar
16 ounces cream cheese, softened
3 tablespoons orange juice
3 cups whipping cream, whipped
1 (10 3/4 ounce) loaf frozen pound cake, thawed
3 (1 ounce) squares semisweet chocolate, grated
Additional strawberries

In a bowl, toss strawberries with 1/2 cup sugar; set aside.

In a mixing bowl, beat cream cheese, orange juice and remaining sugar until smooth. Fold in the whipped cream; set aside.

Drain strawberries, reserving juice; set the berries aside.

Cut cake into 1-inch cubes. Gently toss cake cubes with reserved juice. Place half the cake cubes in a 4-quart trifle dish or serving bowl. Top with one-third of the cream cheese mixture, half of the strawberries and half the grated chocolate. Repeat layers. Top with remaining cream cheese mixture. Garnish with chocolate curls and strawberries if desired. Cover and refrigerate for at least 4 hours.

Yields 14 to 16 servings.