STRAWBERRY PEACH TRIFLE
If you're looking to serve a lighter, more nutritious dessert, you'll appreciate this tasty trifle recipe. You'll want to make it in a clear glass bowl or trifle dish to show off its fabulous colors.-Taste of Home Cooking School
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 14 servings.
Number Of Ingredients 7
Steps:
- In a mixing bowl, combine milk and pudding mixes. Beat on low speed for 2 minutes. Place a third of the cake cubes in a trifle bowl or 2-1/2-qt. glass serving bowl. Top with a third of the pudding, 1 cup strawberries, 1 cup peaches and a third of the whipped topping. Top with remaining cake, pudding, strawberries, peaches and whipped topping. Garnish with additional sliced strawberries.
Nutrition Facts :
STRAWBERRY AND PEACH CREAM TRIFLE
Convenient ingredients-vanilla pudding mix and a frozen pound cake-combine with fresh fruit, whipped cream and almonds in this deliciously easy dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h55m
Number Of Ingredients 11
Steps:
- Make pudding mix as directed on package for pudding, using 3 cups milk. Place plastic wrap directly on top of pudding. Refrigerate at least 2 hours until chilled.
- Mix strawberries, cubed peach and sugar. Let stand at room temperature 15 minutes.
- Cut pound cake horizontally in half. Spread preserves over bottom half. Top with top half. Cut into 18 slices. Drizzle with amaretto. Place 9 slices in 3- to 4-quart straight-sided glass bowl. Spoon half of strawberry mixture over cake.
- Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold whipped cream into pudding. Spoon half of pudding mixture over strawberries. Repeat layers with remaining cake, strawberry mixture and pudding mixture. Refrigerate at least 2 hours.
- Just before serving, sprinkle with almonds. Top with sliced peaches.
Nutrition Facts : Calories 205, Carbohydrate 28 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 80 mg
PEACH & STRAWBERRY TRIFLE
Make and share this Peach & Strawberry Trifle recipe from Food.com.
Provided by StacL
Categories Dessert
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Line a large plate with two paper towes. Spread yogurt over the paper towels and cover with two additional paper towels. Let stand for 5 minutes.
- Scrape yogurt into a large bowl, add pudding and milk. Whisk until blended (about 2 minutes). Set aside.
- In a small bowl combine jam and sherry. Set aside.
- Arrange half of the angel food cake cubes in the bottom of a large trifle bowl.
- Top with half of the pudding mixture, half of the jam, and half of the peaches and strawberries.
- Repeat with the remanining cake, pudding, jam and fruit.
- Garnish with extra fruit or whipped topping.
Nutrition Facts : Calories 288.5, Fat 2.8, SaturatedFat 1.6, Cholesterol 9.2, Sodium 365.6, Carbohydrate 60.4, Fiber 2.1, Sugar 41.8, Protein 5.3
STRAWBERRY CHOCOLATE MINI TRIFLES
Steps:
- Reserve 2 strawberries for garnish, then dice the remaining strawberries.
- In a medium bowl, combine the diced strawberries and 2 tablespoons of the sugar and toss to coat. Let the strawberries macerate on the counter while you prepare the rest of the dessert.
- In a large cold bowl, combine the heavy cream, vanilla and remaining 2 tablespoons sugar. Using a whisk or hand mixer, whip the cream to medium peaks. Transfer to a 1-gallon releasable plastic bag and refrigerate until ready to use.
- Prepare the mousse mix according to the package instructions. Transfer to a 1-gallon resealable plastic bag.
- Set aside about 1/4 cup of the crumbled chocolate wafer cookies for garnish. Fill the bottom third of each dessert cup with the remaining crumbled cookies. Cut about 1/2 inch off the bottom corner of the plastic bag filled with the mousse. Pipe the chocolate mousse into the cups, filling them about two-thirds of the way up. Top with the diced strawberries, filling up each cup to the top. Let chill about 20 minutes.
- To garnish: Cut about 1/2 inch off the bottom corner of the plastic bag filled with the whipped cream and pipe onto the chocolate mousse in each dessert cup. Sprinkle with the reserved crumbled cookies. Slice the remaining 2 strawberries into quarters. Place a strawberry quarter on top of each and refrigerate until ready to serve. The desserts should be served the same day they are made.
RASPBERRY AND PEACH TRIFLE
Make and share this Raspberry and Peach Trifle recipe from Food.com.
Provided by Auntie Jan
Categories Dessert
Time 50m
Yield 10 1/2 cups, 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine Eagle Brand and water,add pudding mix and beat well. Chill for about 20 minutes or until thickened and fold in Kool Whip.
- Line bottom and sides of a 12 cup glass bowl with lady fingers.
- Combines the reserved juices from fruit.
- Spoon a third of the juice mixture over lady fingers. Cover with a third of the pudding mixture and top with half of the raspberries and peach slices. Cover with a layer of lady fingers and repeat layering, ending with pudding mixture.
- Chill and garnish with a few raspberries or strawberries.
- Serve and Enjoy.
Nutrition Facts : Calories 275, Fat 7.5, SaturatedFat 5.5, Cholesterol 13.5, Sodium 218.5, Carbohydrate 50, Fiber 2.4, Sugar 47.7, Protein 3.9
BLUEBERRY PEACH TRIFLE
I first tried this recipe because it looked so pretty...but I had no idea it would taste so good. It's just delicious, and easy to make. I serve it in a deep glass bowl for Sunday dinner or on special occasions. I've found the custard works quite well in a pie crust, too. I do a lot of cooking, baking, canning and freezing for my husband, Roman, and our two daughters here on our farm. I've enjoyed cooking ever since I was young and helped my mother in her kitchen.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 20 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the condensed milk, water and lemon zest. Whisk in pudding mix. Chill 5 minutes. , Fold in whipped cream. Spoon 2 cups pudding mixture into 4-qt. glass serving bowl; top with half of cake cubes, all the peaches, half of remaining pudding mixture, remaining cake cubes and blueberries. Spread remaining pudding mixture to within 1 in. of edge of bowl. Chill for at least 4 hours.
Nutrition Facts :
STRAWBERRY TRIFLE - SPEND WITH PENNIES
Number Of Ingredients 0
Steps:
- 1.Slice strawberries and toss with sugar. Allow to sit at room temperature at least 30 minutes. 2.Cut angel food cake into 1" cubes. 3.Beat cream cheese, orange zest, sugar, and ¼ cup orange juice until fluffy. Fold in whipped cream. 4.Drain strawberries, reserving juices. 5.Place ½ of the cake cubes in the bottom of a trifle dish. Drizzle with half of the reserved strawberry juice. Top with ? of the cream cheese mixture and ½ of the strawberries. 6.Repeat layers and top with the remaining cream cheese mixture. 7.Refrigerate at least 4 hours before serving. Source: spendwithpennies.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
SKINNY STRAWBERRY-PEACH TRIFLE
89% less fat • No sat fat • 40% fewer calories than the original recipe. Get big taste while the fat is reduced in both the creamy pudding and the topping.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 16
Number Of Ingredients 9
Steps:
- In large bowl, make pudding mix as directed on box for pudding using 2 cups milk. Refrigerate 15 minutes. Gently stir in whipped topping until blended.
- Meanwhile, in small bowl, mix preserves and amaretto until blended.
- In 3- to 4-quart trifle bowl or clear glass bowl, arrange half of the cake cubes. Top with half of the strawberries and peaches. Drizzle with half of the preserves mixture. Spoon and spread half of pudding mixture over fruit. Repeat layers, ending with pudding. Sprinkle almonds over top. Serve immediately or cover and refrigerate no longer than 8 hours.
Nutrition Facts : ServingSize 1 Serving, TransFat 0 g
PEACH AND BERRY TRIFLE
Provided by Susan Springob
Categories Dessert Kid-Friendly Raspberry Strawberry Peach Summer Family Reunion Chill Potluck Bon Appétit South Carolina Small Plates
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Mix first 5 ingredients in large bowl and toss to blend; let stand 10 minutes. Beat chilled cream in another large bowl until stiff peaks form.
- Arrange 16 ladyfingers in 10- to 12-cup glass bowl or trifle dish to cover bottom. Spread with 1/3 cup raspberry jam. Top with 2 cups fruit mixture, then 2 cups whipped cream. Repeat layering 2 more times with ladyfingers, raspberry jam, fruit mixture and cream. Garnish with whole strawberries, if desired.
- Refrigerate trifle at least 2 hours and up to 6 hours before serving.
STRAWBERRIES AND CREAM TRIFLE
Very quick easy dessert!
Provided by Michellelauren
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 45m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 377.8 calories, Carbohydrate 50.8 g, Cholesterol 33.5 mg, Fat 17.4 g, Fiber 2.2 g, Protein 7 g, SaturatedFat 12.3 g, Sodium 321.4 mg, Sugar 31.7 g
FRESH PEACH TRIFLE
This dessert is one of my favorites. Although you have to put a little work into it, the results can be described with one word: Yummy!
Provided by Noodlefork
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 35m
Yield 8
Number Of Ingredients 5
Steps:
- Place peaches in a large bowl, and gently toss with lemon juice. Place 1 cup of peaches in a blender, set aside remaining slices, and blend until smooth. Place yogurt into a bowl; stir in the peach puree and lemon zest until well blended.
- Cut the angel food cake into squares and place half in the bottom of a glass dish. Spoon half of the peach slices over the cake. Cover with half of the yogurt mixture. Place remaining cake squares over the yogurt. Top with peaches, reserving 5 or 6 slices for garnish. Cover with remaining yogurt mixture. Garnish with peach slices. Refrigerate until ready to serve.
Nutrition Facts : Calories 182.1 calories, Carbohydrate 38.3 g, Cholesterol 2.8 mg, Fat 1 g, Fiber 0.7 g, Protein 5.3 g, SaturatedFat 0.5 g, Sodium 356 mg, Sugar 13.9 g
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