Raspberry Trifle Recipes

Click Here For Other Recipes

Ingredients

• 1 1/2 cups heavy cream
• 1/4 cup white sugar
•  
• 2 (8 ounce) packages cream cheese, softened
• 2 teaspoons lemon juice
• 1 1/2 teaspoons vanilla extract
• 1/2 cup white sugar
•  
• 1 (10.75 ounce) package prepared pound cake
• 2 (10 ounce) packages frozen raspberries, thawed
• 2 tablespoons unsweetened cocoa powder, for dusting

first Directions

1. In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
2. Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.

Strawberry Yogurt Trifle Recipes

Click Here For Other Recipes

Ingredients

• 5 cups cubed angelfood cake
• 1 (8 ounce) container vanilla yogurt
• 1 cup whipped topping, divided
• 3 cups sliced fresh strawberries
• 1 tablespoon flaked coconut, toasted

first Directions

1. Place cake cubes in a 2-qt. bowl. Combine the yogurt and 3/4 cup whipped topping; spoon over the cake. Top with the strawberries and remaining whipped topping. Sprinkle with coconut.

Three-Berry Lemon Trifle Recipes

Click Here For Other Recipes

Ingredients

• 1 (14 ounce) can fat free sweetened condensed milk
• 1 (8 ounce) carton non-fat reduced sugar lemon yogurt
• 1/3 cup lemon juice
• 2 teaspoons grated lemon peel
• 1 (8 ounce) container reduced-fat whipped topping, thawed, divided
• 1 (16 ounce) package angel food cake mix, prepared and cut into 1-inch cubes
• 1 cup sliced fresh strawberries
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 2 tablespoons slivered almonds, toasted

first Directions

1. In a large bowl, combine the milk, yogurt, lemon juice and peel. Fold in 2 cups whipped topping.
2. In a 3-qt. trifle bowl or deep salad bowl, layer a third of the cake cubes, a third of the lemon mixture and all of the strawberries. Repeat cake and lemon mixture layers. Top with blueberries and remaining cake cubes and lemon mixture. Sprinkle with raspberries.
3. Spread remaining whipped topping over berries; sprinkle with almonds. Cover and refrigerate for at least 8 hours.

English Trifle Recipes

Click Here For Other Recipes

Ingredients

• 2 (8 or 9 inch) white cake layers, baked and cooled
• 2 pints fresh strawberries
• 1/4 cup white sugar
• 1 pint fresh blueberries
• 2 bananas
• 1/4 cup orange juice
• 1 (3.5 ounce) package instant vanilla pudding mix
• 2 cups milk
• 1 cup heavy whipping cream
• 1/4 cup blanched slivered almonds
• 12 maraschino cherries

first Directions

1. Slice strawberries and sprinkle them with sugar. Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes.
2. Use half of the cake cubes to line the bottom of a large glass bowl. Layer half of the strawberries followed by half of the blueberries, and then half of the bananas. Spread half of the pudding over the fruit. Repeat layers in the same order.
3. In a medium bowl, whip the cream to stiff peaks and spread over top of trifle. Garnish with maraschino cherries and slivered almonds.

Double Chocolate Mocha Trifle Recipes

Click Here For Other Recipes

Ingredients

• 1 (19.8 ounce) package brownie mix
• 1 3/4 cups cold milk
• 2 (3.3 ounce) packages instant white chocolate pudding mix
• 4 teaspoons instant coffee granules
• 2 tablespoons warm water
• 2 cups frozen whipped topping, thawed
• 3 (1.4 ounce) bars chocolate covered toffee bars, chopped

first Directions

1. Prepare brownies according to package directions. Bake and cool completely. Cut into 1 inch cubes.
2. In a medium bowl, whisk together milk and pudding mix until mixture begins to thicken. Dissolve coffee granules in water and stir into pudding mixture. Fold in whipped topping.
3. In a glass serving bowl, layer one-third of brownie cubes, one-third of pudding mixture and one-third of candy. Repeat layering until all ingredients are used. Chill 30 minutes in refrigerator before serving.