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Desserts - Trifle -  Sweetheat Trifle Post by :Bonuses Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3354

Click below to download : Desserts - Trifle - Sweetheat Trifle (Format : PDF)

Desserts - Trifle - Sweetheat Trifle

1 Pkg chocolate cake mix
1 Pkg (10 oz) peanut butter chips
4 1/4-cup cold milk, divided
1/2-cup whipping cream
1/4-tsp vanilla
2 Pkgs (5.9 oz) instant chocolate pudding mix
1 carton(12 oz) frozen whipped topping
4 Nestles crunch candy bars 1.55 oz ea), crumbled

Prepare cake mix as directed. Pour the batter into a greased 13x9x2 in pan. Bake at 350*, 30-35 min. Cool on wire rack.

In a heavy saucepan combine chips, 1/4 cp. milk and cream. Cook and stir over low heat until chips are melted. Remove from heat, stir in vanilla. Cool to room temp. Place remaining milk in bowl; beat in pudding mixes on low speed for 2 minutes.

To assemble, crumble half of the cake into a 4-qrt trifle bowl or large bowl. Layer with half the peanut butter sauce, pudding, whipped topping, and candy bars; repeat layers. Cover and refrigerate at least 3 hours before serving. 12-15 servings
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Desserts - Tall, Rich And Handsome Trifle Desserts - Tall, Rich And Handsome Trifle

Desserts - Tall, Rich And Handsome Trifle
2 cups (500 ml) whipping cream 1 can (300 ml) Eagle Brand Condensed Milk® 1 1/2 cups (375 ml) cold water 1 package (102 g) vanilla instant pudding mix 1 tablespoon (15 ml) rum extract 1 packaged pound cake sliced into 15 slices (You may need two if you go for the thicker slices) 3 to 4 oz (85 to 113 g) semi-sweet chocolate grated 3 to 4 oz (85 to 113 g)semi-sweet chocolate 1 oz (28 g) unsweetened chocolate (2 may be needed to cover the whole top layer of cake) 1/2 cup to 6 tablespoons (75 to 105 ml)

Desserts - Trifle -  Strawberry Trifle Recipes By Meryl Desserts - Trifle - Strawberry Trifle Recipes By Meryl

Desserts - Trifle -  Strawberry Trifle Recipes By Meryl
10 oz Angel food cake 1/3 c Strawberry jam or jelly 1/3 c Cream sherry or orange juice 3 c Strawberries Custard sauce (recipe follows) 3/4 c Whipping cream 2 tb Powdered sugar 1 t Vanilla extract 2 tb Sliced almonds, toasted -(optional) 3 Egg yolks Custard Sauce: 1-1/2 tbsp. Cornstarch1/2 cup milk1-3/4 cups of milk1/4 cup of sugar1 tsp vanilla extract3 egg yolks, beatenMix cornstarch with 1/2 cup milk. Heat 1-3/4 cups of milk with sugar in a heavy saucepan or double boiler, just to the point of boiling. Remove from the heat. Stir in the cornstarch mixture until it's