Thought of the Day: Trifle!

Looking for a beautiful and simple dessert this holiday season? A trifle may be just what you are looking for. Layered in a clear dish or bowl, these desserts are elegant and delicious!

Here are a few delicious trifles you may want to try this holiday season:

Black Forest Trifle

2 packages brownies (prepared)
1/2 cup Rum or as desired
2 cans Cherry pie filling (19 oz)

2 packages Chocolate pudding & pie Filling, cookable
4 tablespoons Cocoa (unsweetened)2 cups Whipping cream
6 tablespoons Sugar
1 teaspoon Vanilla
Maraschino cherries

Note: you can make your own brownies or use chocolate muffins or cupcakes.

Pudding: follow directions adding cocoa, cook until thick. Cool. Cut brownies into 1 inch cubes; line bottom of 2 quart bowl of trifle dish with brownie cubes; sprinkle with 2-4 tbsp. rum.
Spoon half of cherry pie filling over brownies; top with half of chocolate pudding. Repeat procedure with remaining brownies, rum, pie filling and pudding. Cover and chill.

Beat whipping cream until foamy; gradually add sugar and vanilla, beating until soft peaks form. Spread over custard; garnish with maraschino cherries.

Chocolate Trifle

1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy

Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.

In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

Raspberry Trifle

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

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.

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.

Mmmmm, mmmmmm! Bad for the waistline, sure, but great for the soul. ;)

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