Saturday, November 30, 2013

Merely a Trifle

Trifle is the ultimate comfort food isn't "merely" anything.

So, now to share some yummy trifle recipes!

Caramel Cream Brownie Trifle


1 box (1 lb 2.3 ox) Betty Crocker fudge brownie mix
Water, vegetable oil, and eggs called for on brownie mix box
1 box (4-serving size) chocolate fudge instant pudding and pie filling mix
2 cups milk
1/4 cup caramel topping
1 container (8 oz) frozen whipped topping, thawed
1 cup chopped walnuts, optional


Heat oven to 350 degrees F. Bake brownie mix as directed on box, using water, oil, and eggs, in 13x9-inch pan. Cool completely, about 1 hour.

Make pudding mix as directed on box for pudding, using milk; refrigerate. Cut brownies into 1-inch pieces. Thoroughly stir caramel topping into whipped topping.

In 3-quart glass bowl, layer half each of the brownies, pudding, walnuts (if using), and whipped topping mixture; repeat.

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

Makes 20 servings.

Recipe notes: You can garnish with chocolate shavings or chocolate curls.

Source: Betty Crocker. You can find the recipe here.

Notes: So good! Chocolate comfort food at its brownie finest.

Chocolate Toffee Trifle


1 box devil's food cake mix
Water, vegetable oil, and eggs called for on cake mix box
1 box chocolate instant pudding
Milk called for on pudding box
1 container (8 oz) frozen whipped topping, thawed
1 cup toffee pieces (or crushed Heath bars)


Bake cake according to package instructions. Cool completely (about 1 hour).

Make pudding; set aside.

Cut cake into 1-inch pieces.

In a trifle bowl, layer one third of the cake, pudding, whipped topping, and toffee pieces. Repeat two more times.

Source: Honestly, this was served at a party and I overheard the woman who made it explain how it was made. I don't know who she was, but I can tell you that this is one yummy trifle!

Notes: Pretty similar to the trifle above, but with cake instead of brownies. Good stuff!

Simple Berry and Vanilla Cream Trifle


1 purchased butter loaf (pound) cake (11.5 oz), sliced
1 box (6-serving size) vanilla instant pudding and pie filling mix
1 teaspoon vanilla
2 cups whole lmilk
1/2 cup sour cream
1 container (8 oz) whipped topping, thawed
1 lb. fresh strawberries, stems removed, sliced
1 pint (2 cups) fresh blueberries


In a medium bowl, beat pudding mix, vanilla, milk, and sour cream with electric mixer on medium speed until soft pudding forms. Cover; refrigerate.

In trifle bowl or large clear bowl, arrange 1 layer of sliced cake to cover entire bottom of bowl. Top with a layer of pudding, then a layer of whipped topping, and then a layer of strawberries. Repeat all layers except use blueberries. Continue with layers until bowl is full.

Cover with plastic wrap; refrigerate until ready to serve.

Makes 12 servings.

Source: Betty Crocker. You can find it here.

1 comment:

  1. Ha ha! How quickly I forget. This was our chili and trifle night. It was fun have an array of trifles to choose from because it's one of my favorite desserts!