BERRY, LEMON AND DOUGHNUT HOLE TRIFLE
I was able to whip up this quick, yet impressive dessert, in only a few minutes after my son called and said he was bringing home his college roommates. It's been a family favorite ever since. -Ellen Riley, Murfreesboro, Tennessee
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 2-1/2 cups whipped topping; set aside., Place half the doughnut holes in a 3-qt. trifle bowl; spread half the pudding mixture over the top. Top pudding with half the strawberries and blueberries. Repeat layers. Top with remaining whipped topping. Chill until serving.
Nutrition Facts : Calories 250 calories, Fat 11g fat (7g saturated fat), Cholesterol 6mg cholesterol, Sodium 250mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 2g fiber), Protein 3g protein.
LEMON TRIFLE
I created this trifle when I had a ton of lemons left over from a party. I made my own lemon curd and then layered it with cream and ladyfingers soaked in homemade syrup - delicious. If you want to save time you can use store-bought lemon curd. You could also add a layer of fresh berries if you like.
Provided by Toi
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 4h10m
Yield 8
Number Of Ingredients 12
Steps:
- Combine sugar and water in a saucepan over medium heat and bring to a boil. Stir to dissolve sugar and remove from heat. Allow syrup to cool completely. Stir in juice of 1 lemon.
- Meanwhile, combine sugar, lemon juice, and lemon zest in the top of a double boiler over simmering water. Stir together until well combined. Add eggs and egg yolks. Cook and stir over simmering water until lemon curd thickens, 15 to 20 minutes. Remove from heat and beat in butter, 1 cube at a time. Allow to cool for 10 to 20 minutes.
- Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form.
- Spread 1 layer of lemon curd on the bottom of a glass dish. Dip ladyfingers in the syrup and arrange snugly in a single layer on top. Spread another layer of lemon curd on top. Spread 1 layer of whipped cream on top of the lemon curd.
- Continue layering soaked ladyfingers, whipped cream, and lemon curd until all ingredients are used up. Finish with a layer of lemon curd. Garnish with remaining whipped cream. Refrigerate at least 3 hours.
Nutrition Facts : Calories 781.4 calories, Carbohydrate 89.9 g, Cholesterol 400.6 mg, Fat 44.1 g, Fiber 1.4 g, Protein 11.3 g, SaturatedFat 25.2 g, Sodium 139.7 mg, Sugar 51 g
DONUT TRIFLE
Put glazed donuts to delicious use in this fun dessert trifle. You'll need vanilla pudding, sour cream and whipped topping to maximize the creamy goodness.
Provided by My Food and Family
Categories Home
Time 15m
Yield 18 servings, 2/3 cup each
Number Of Ingredients 6
Steps:
- Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in sour cream.
- Layer half each of the donut pieces, pudding and COOL WHIP in large bowl; repeat layers.
- Top with sprinkles.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
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EASY DONUT DESSERT TRIFLE - HOME. MADE. INTEREST.
From homemadeinterest.com
Servings 16Total Time 20 minsCategory DessertCalories 273 per serving
- In a large mixing bowl combine the French Vanilla pudding with the milk and whisk until smooth. Refrigerate for at least 5 minutes until the pudding has firmed up.
- In a trifle dish start with a layer of pudding, then press a layer of donut holes into it. Top with a layer of whipped topping.
DOUGHNUT TRIFLES - SUGARHERO
From sugarhero.com
5/5 (1)Total Time 15 minsEstimated Reading Time 6 minsCalories 645 per serving
- Cut the doughnuts up into small pieces, between ½-1 inch. Place 1 ¼ cups heavy cream in a mixing bowl, and whip it until firm peaks form. Add the lemon curd to the whipped cream, and gently fold them together until they’re combined.
- Spread a thin layer of the lemon cream on the bottom of 6 individual trifle cups (8-10 oz in size). Arrange a layer of doughnuts on top of the cream, then add a layer of fresh berries on top of the doughnuts. Scoop more lemon cream on top of the berries, spreading it into an even layer, then repeat the doughnuts-berries-cream pattern one more time. (Depending on the exact size of your trifle cups, you may need to adjust the layers and add more or fewer layers to make everything fit neatly.) Make sure you finish with a layer of whipped cream, so that the doughnuts are completely covered and are not exposed to air. Refrigerate the trifles for at least 3-4 hours (overnight is optimal) to give the doughnuts time to soften and the flavors time to meld together.
- Shortly before serving the trifles, combine the remaining ¾ cup heavy cream, powdered sugar, and vanilla extract, and whip to medium peaks. Spoon a big dollop of cream on top of each trifle, and put a ring of fresh berries around the cream. (While you can decorate them before refrigerating overnight, I think they look and taste the best when they’re freshly decorated.) Finish each trifle with a doughnut hole on top, if desired.
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