Sheet Pan Trifle Recipes

Steps:

• For the crust: Position a rack in the middle of the oven and preheat to 350 degrees F.
• Mix the cracker crumbs with the butter, sugar and salt in a medium bowl until evenly moistened. Press the crumb mixture into the bottom of a 15-by-18-inch sheet pan. Use the back of a measuring cup to smooth out the crumbs. Bake the crust until golden brown, rotating the pan halfway through, 10 to 12 minutes. Cool the pan on a rack, 10 minutes.
• For the filling: Lower the oven to 325 degrees F. Blend the cream cheese and sugar in a food processor until smooth. Add the eggs and 1 cup sour cream and pulse until well combined. Pour the batter into the prepared pan and smooth the top with an offset spatula.
• Bake until the cheesecake is slightly puffed on the edges (the edges will deflate as the cheesecake cools) and just set, rotating the pan halfway through, 40 to 45 minutes. Completely cool the cake in the pan on a rack. Cover with plastic wrap and refrigerate 8 hours or up to overnight.
• Combine the raspberry jam with 1 to 2 teaspoons water in a small bowl until spreadable but not thin. Spread the jam on the left third of the cheesecake. Top with the raspberries.
• Spread the remaining 1/4 cup sour cream over the middle third of the cheesecake and top with the mango slices.
• Spread the blueberry jam over the right third of the cheesecake and top with the blueberries. Slice into bars for serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish
• Combine brownie mix, eggs, oil, and water in a large bowl; stir until well blended. Pour batter into the prepared baking dish.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 28 to 31 minutes. Remove from oven. Let cool completely, about 1 hour.
• Meanwhile, pour milk into a large bowl and whisk pudding mix into the milk. Stir creme de menthe candies and about 3 drops of green food coloring into the bowl until evenly colored to your desired shade. Allow mixture to set for 5 minutes.
• Set out a trifle bowl. Crumble 1/2 the cooled brownies into the bowl and top with 1/2 the green vanilla pudding mixture. Spread 1/2 the whipped topping on top. Repeat layers.
• Pour sugar in a small bowl and add about 3 drops of green food coloring; stir until evenly colored to your desired shade Place a large shamrock template on top of the trifle in the bowl. Sprinkle the shamrock shape with green sugar. Carefully remove template.
• Cover trifle and chill in the refrigerator for about 3 hours before serving.

Steps:

• Make the cake: Brush a 9-inch cake pan with softened butter and lightly flour sides. Lay pan on a sheet of parchment paper and trace around bottom of pan. Cut parchment round and place in pan with pencil marks facing down. Heat oven to 350 degrees.
• Sift cake flour and cornstarch into a bowl or onto a sheet of parchment.
• In the bowl of the stand mixer fitted with the paddle, combine 2 eggs, half the sugar and the vanilla. Mix at low speed for 30 seconds to combine. Turn mixer to highest speed and beat for 5 minutes, until mixture is light, pale and fluffy. Turn mixer down to medium and beat for 3 minutes. Scrape mixture out into a large bowl. Gently fold in half the flour mixture, then gently fold in remaining half.
• Wash the stand mixer bowl thoroughly with soap and hot water, then dry. Add egg whites, remaining sugar and salt to bowl. Using the whisk attachment, beat at medium speed for 3 to 4 minutes, or long enough to obtain a soft, creamy meringue. Do not over-whip; you do not want a stiff and dry meringue.
• Carefully fold half the egg white mixture into batter, along with melted butter. Carefully fold in remaining egg white mixture. Gently scrape into prepared cake pan. Put cake pan on a baking sheet and place in oven. Bake 30 minutes, until light golden brown and a tester comes out clean.
• Remove from oven and reverse onto a rack. Remove parchment paper and cool for 5 minutes, then flip cake over and let cool completely. Wrap tightly in plastic if not using right away. Cake can be made a few days ahead and refrigerated, or frozen for several weeks.
• Assemble the trifle: At least 6 hours, and no more than 24 hours, before you plan to serve trifle, spread top of cake with jam and cut into 2-inch squares. Line a flat wide bowl (preferably a trifle dish) with cake squares, in one layer. Douse cake with 2 to 4 tablespoons cream sherry, more if desired. Cover with parchment or plastic wrap , set a plate on top, and set a weight (such as a large can of tomatoes) on top of the plate. Cover and refrigerate for 4 hours or longer.
• Uncover cake. Spike crème anglaise with a tablespoon or two of sherry if desired, and pour over cake. Chill for an hour or more in refrigerator.
• Just before serving, beat cream until it forms soft peaks, and flavor it with a spoonful of cream sherry if desired. Spoon over trifle. Dust with a very small amount of nutmeg and serve.