IRISH CREME CHOCOLATE TRIFLE
I was given a bottle of Irish cream liqueur as a gift and had leftover peppermint candy, so I created this delicious trifle. It's always rich and decadent. -Margaret Wilson, Sun City, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- Prepare and bake cake mix according to package directions, using a 13x9-in. pan. Cool in pan on a wire rack 1 hour., With a meat fork or wooden skewer, poke holes in cake about 2 in. apart. Slowly pour creamer over cake; refrigerate, covered, 1 hour., In a large bowl, whisk milk and pudding mixes 2 minutes; let stand until soft-set, about 2 minutes., Cut cake into 1-1/2-in. cubes. In a 3-qt. trifle or glass bowl, layer a third of each of the following: cake cubes, pudding, whipped topping and candies. Repeat layers twice. Refrigerate until serving.
Nutrition Facts : Calories 343 calories, Fat 14g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 363mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.
THIN MINT TRIFLE
When Girl Scout cookie season comes, make sure to set aside one box for this trifle. Everybody's favorite chocolate-mint cookie is chopped up and cleverly snuck into the cake batter before being layered along with whipped cream and vanilla pudding.
Provided by Food Network Kitchen
Categories dessert
Time 10h5m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Prepare a 9-by-13-inch baking pan and the cake mix according to package directions. Stir in 1 cup of the chopped cookies into the batter. Bake the cake according to package directions and let cool completely. Once cool, cut the cake into 1-inch square pieces, set aside.
- Whip together the cream, corn syrup and vanilla together, in a medium bowl, with an electric mixer on medium-high speed until medium peaks form.
- Assemble the trifle: Layer half of the cake pieces on bottom of the trifle dish. Evenly spread half of the whipped cream over the cake and to the edge of the trifle dish. Sprinkle all but 2 tablespoons of the chopped cookies over the whipped cream. Dollop all of the vanilla pudding over the cookie layer and spread evenly to the edge of the trifle dish. Evenly top with the remaining cake. Then dollop with the remaining whipped cream. Sprinkle with the reserved cookies and mint.
- Refrigerate for at least 4 hours up to overnight. Use a long-handled serving spoon to scoop.
MINT CHOCOLATE TRIFLE
Whipped topping, chocolate pudding mix and mint-chocolate sandwich cookies give this holiday trifle layers and layers of lusciousness.
Provided by My Food and Family
Categories Home
Time 35m
Yield 18 servings
Number Of Ingredients 9
Steps:
- Reserve 1/2 cup COOL WHIP. Beat cream cheese, sugar, 3 Tbsp. milk, extract and food coloring in medium bowl with mixer until blended. Gently stir in remaining COOL WHIP.
- Beat pudding mixes and remaining milk in medium bowl with whisk 2 min. Stir in melted chocolate.
- Cut 6 cookies into quarters; crush remaining cookies. Layer half each of the crushed cookies, pudding mixture and cream cheese mixture in clear glass bowl; repeat layers. Top with reserved COOL WHIP and quartered cookies.
Nutrition Facts : Calories 320, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 20 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
IRISH CREME CHOCOLATE TRIFLE
Make and share this Irish Creme Chocolate Trifle recipe from Food.com.
Provided by tweetyfan
Categories Dessert
Time 50m
Yield 14-16 serving(s)
Number Of Ingredients 9
Steps:
- Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. x 2-in. baking pan. Cool on a wire rack for 1 hour. With a meat fork or wooden skewer, poke holes in cake about 2 inches apart. Slowly pour creamer over cake; refrigerate for 1 hour.
- In a large bowl, whisk the milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Cut cake into 1-1/2-in. cubes; place a third of the cubes in a 3-qt. glass bowl. Top with a third of the pudding, whipped topping and candies; repeat layers twice. Store in the refrigerator.
Nutrition Facts : Calories 399.1, Fat 21.7, SaturatedFat 6.3, Cholesterol 63.6, Sodium 611.7, Carbohydrate 47.6, Fiber 1.5, Sugar 25.6, Protein 6.5
WHITE CHOCOLATE, IRISH CREAM & BERRY TRIFLE
This is another of my friend Mim's recipes, it originally came from Aust. Womans Day magazine. Sponge fingers could be used instead of sponge cake if they are already in the pantry.
Provided by Ninna
Categories Dessert
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut each sponge cake into small squares.
- Whip cream and icing sugar together until soft peaks form.
- Place mascarpone in a large bowl and fold cream lightly through mascarpone until well combined.
- Line the base of 4-6 serving dishes (or a shallow 1 ltr serving dish) with half the sponge; drizzle with half the Irish cream and spread the mascarpone mixture over sponge.
- Sprinkle with half the combined white and milk chocolate and half the mixed berries.
- Repeat layers, cover and chill for 3 hours or overnight.
- To serve sprinkle trifle with any remaining berries and chocolate curls; accompany with cream if desired.
Nutrition Facts : Calories 1136, Fat 42.2, SaturatedFat 23.4, Cholesterol 324.9, Sodium 616.2, Carbohydrate 175.2, Fiber 1.8, Sugar 115.6, Protein 16.7
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