Strawberry Orange Trifle Recipe 435

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:

• Toss together first 4 ingredients, and let stand at room temperature 10 minutes. Meanwhile, beat whipping cream and lemon curd at low speed with an electric mixer until blended. Gradually increase mixer speed, beating until medium peaks form. Layer one-third each of fruit mixture and curd mixture in a large bowl. Top with half of crushed cookies. Repeat layers once. Top with remaining one-third fruit mixture and curd mixture. Cover and chill at least 1 hour or up to 8 hours. Garnish, if desired, with fresh mint.

Steps:

• Blend 2 cups of the strawberries, and 1/2 cup of the sugar in a blender or food processor until smooth. Transfer to medium saucepan and cook over medium heat until bubbling and just thickened. Set aside to cool, then refrigerate and chill for about 1 hour. Stir in remaining 1 cup strawberries.
• In a medium clean, cold bowl, beat cream with the remaining 2 tablespoons of the sugar and liqueur until stiff peaks form. Fold the whipped cream into strawberry mixture. Chill fool until beginning to set, about 30 minutes.

Steps:

• Toss together first 4 ingredients and let stand at room temperature for 10 minutes.
• Beat whipping cream and lemon curd at low speed with mixer until blended. Gradually increase mixer speed, beating until medium peaks form.
• Layer one-third each of fruit mixture and curd mixture in large bowl. Top with half of crushed cookies. Repeat layers once. Top with remaining one-third fruit mixture and curd mixture.
• Cover and chill at least 1 hour. Garnish with mint leaves if desired.

Steps:

• Prepare mudding as directed on package using 3 cups milk.
• Remove from heat; stir in orange peel.
• Cover surface of pudding with waxed paper or plastic wrap and cool 15 minutes.
• Line bottom of trifle dish or glass bowl with 1/3 of the cake cubes;.
• Drizzle with 1 tablespoon of the orange juice concentrate.
• Spoon 1/3 of pudding over top.
• Spoon 1/3 of strawberry filling over pudding.
• Top with 1/3 of orange segments.
• Repeat layers 2 more times.
• Cover and refrigerate 3 hours or overnight.
• Store in refrigerator.