Strawberries N Cream Trifle Recipes

Steps:

• 1. WHISK sweetened condensed milk and water in large bowl. Add pudding mix. Whisk 2 minutes until well blended. Refrigerate 5 minutes. Fold in whipped topping.
• 2. STIR together sliced strawberries and preserves. Spoon 2 cups pudding mixture into bottom of 4-quart clear glass trifle bowl or round glass serving bowl. Top with half the cake cubes, half the strawberries and half the remaining pudding mix. Repeat layers, ending with pudding.
• 3. REFRIGERATE 3 to 4 hours or until set. Garnish top of trifle with additional sliced strawberries and almonds just before serving.

Steps:

• Mix cream cheese, sweetened condensed milk, and whipped topping together in a bowl until smooth.
• Sprinkle a layer of angel food cake cubes in a large glass bowl; top with a layer of strawberries. Spread a cream cheese mixture layer atop strawberries. Repeat layers with remaining ingredients. Chill in refrigerator for 30 minutes to 1 hour before serving.

Steps:

• In a bowl, whisk the milk and water. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping. Cut cake into 1/2-in. cubes., Spoon a third of the pudding mixture into a 4-qt. trifle or glass bowl. Top with half of the cake cubes and sliced strawberries. Repeat layers once. Top with remaining pudding mixture. Garnish with whole strawberries.

Steps:

• In a chilled bowl with chilled beaters, whip the cream until thickened. Beat in the sugar and the vanilla, continue beating until stiff peaks form. Do not over beat.
• In a large bowl, stir together the strawberry preserves with the sherry or brandy, stirring well to combine; gently stir in the strawberries.
• In a glass trifle dish or individual dessert dishes, alternately layer the strawberries mixture, cake cubes, whipped cream, and the custard sauce (if using).
• Top with whipped cream and decorate with several of the choicest berries.
• Serve immediately, or cover and chill until serving time. Best if eaten the same day.

Steps:

• In a large mixing bowl, combine Eagle Brand and water. Add pudding; beat well. Chill until thickened, about 20 minutes. Fold in whipped cream.
• Spoon 2 cups of the pudding mixture into a 4-quart round glass serving bowl; top with half of the cake cubes, half the strawberries, half the jam and half the pudding.
• Repeat layering again ending with pudding mixture. Chill at least 4 hours.
• Garnish with additional strawberries and then the almonds. Cover leftovers and refrigerate.

Steps:

• In a small shallow casserole dish, toss the strawberries with vinegar and let stand at room temperature for 15 to 20 minutes. After the strawberries have marinated, check for sweetness, adding sugar if desired.
• In a large bowl using an electric mixer, whisk the cream to soft peaks. Add the vanilla and confectioners' sugar. Whip until stiff peaks. Set aside.
• Using a serrated knife, slice pound cake lengthwise into 1/2-inch thick slices. You will only need 2 slices. Using a 2-inch cookie cutter, cut out 2 circles from each cake slice. Line up 2 high ball glasses (about 2 to 2 1/2 inches in diameter and 4 1/2 to 5 inches high) and place 1 cake circle in the bottom of each. Brush cakes with amaretto liqueur. Add 2 tablespoons of marinated strawberries and spread evenly. Using a different tablespoon, add a large dollop of whipped cream and spread evenly. Add a second layer of cake, pressing down lightly. Brush with amaretto liqueur. Add 2 tablespoons of marinated strawberries and spread evenly. Top with a large dollop of whipped cream, spreading evenly. Cover each glass with plastic wrap and keep in the refrigerator until serving. Use remaining cake, cream and strawberries to create a more humble trifle dish.
• Cover trifles with plastic wrap and refrigerate for at least 2 hours so that the flavors can marry.
• About 15 minutes before serving, take trifles out of the refrigerator so that they can warm slightly. Grate a generous shower of amaretto cookie over top and garnish with a mint sprig.

Steps:

• WHISK sweetened condensed milk and water in large bowl. Add pudding mix. Whisk 2 minutes until well blended. Refrigerate 5 minutes. Fold in whipped topping.
• STIR together sliced strawberries and preserves. Spoon 2 cups pudding mixture into bottom of 4-quart clear glass trifle bowl or round glass serving bowl. Top with half the cake cubes, half the strawberries and half the remaining pudding mix. Repeat layers, ending with pudding.
• REFRIGERATE 3 to 4 hours or until set. Garnish top of trifle with additional sliced strawberries and almonds just before serving.

Steps:

• In a large bowl, beat the milk, sour cream, pudding mix and orange zest on low speed until thickened. Fold in whipped cream. , Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving.

Steps:

• In a large mixing bowl beat, instant pudding mix, orange peel, sour cream, and milk.
• beat at low speed until thick.
• using a spatula fold in whipped cream and mix (do not beat).
• in trifle bowl layer 1/2 of cake pieces.
• next layer 1/3 strawberries.
• next layer 1/2 pudding mixture.
• repeat layers.
• arrange strawberries on top.
• cover and refrigerate at least 2 hours.

Steps:

• Thinly slice strawberries and sprinkle with sugar. toss to coat. cover and refrigerate as long as possible (preferably overnight).
• Beat water and sweetened condensed milk with extract until combined.
• Whisk in pudding mix for 2 minutes. Refrigerate until mostly set
• Gently fold whipped cream into pudding mix, 1/3 at a time.
• Cube angel food cake into 1 inch cubes.
• In a trifle bowl layer: 1/2 cake cubes, 1/2 strawberries, 1/2 cream. Repeat topping it off with raspberries.
• Cover and refrigerate 4 hours or overnight.