Black And White Dream Trifle Recipes

Steps:

• In a large bowl, combine 1-3/4 cups of milk and pudding mix. Beat on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. In another large bowl, beat the whipped topping mix, vanilla and remaining milk until stiff peaks form., Cut cake into 1/2-in. cubes; place half in a 3-qt. glass bowl. Sprinkle with 1 tablespoon cherry juice. Top with half of the pie filling, half of the pudding and 1/4 cup of chocolate syrup. Repeat layers. Top with whipped topping and remaining syrup. Sprinkle with coconut and almonds. Cover and refrigerate for at least 4 hours.

Steps:

• Bake the red velvet cake mix according to package directions and allow to cool.
• Using a serrated knife cut the red velvet cake into 1-inch square pieces and line the bottom of the trifle bowl with half of the cake squares.
• Using a spatula, spread about a 2-inch layer of whipped topping on top of the cake squares.
• Layer about 1 1/2 pints of the blueberries on top of whipped topping.
• Layer the remaining cake pieces on top of the blueberries forming a second layer of cake.
• Using a spatula, spread remaining whipped topping over the cakes pieces.
• Decorate the perimeter with the strawberries; placing the strawberries cut side down. Sprinkle the remaining blueberries on top of the trifle inside the strawberry perimeter.

Steps:

• 1. Use only half of the cake. The other half, put away for another time.
• 2. Cut this half into small pieces. Divide into 12 individual bowls.
• 3. Layer with Bailey's, pudding, whipped cream, and candy bars. Continue layering, ending with candy bars on top.
• 4. Chill 8 hours or overnight.

Steps:

• Heat oven to 325°F. Spray two 8-inch square (2-quart) glass baking dishes with cooking spray.
• In large bowl, beat cake mix, buttermilk, oil, eggs and cocoa with electric mixer on low speed 30 seconds, then on medium speed 2 minutes.
• Divide batter between 2 bowls. Add red food color to one bowl, and mix well. Pour into one of the baking dishes. Add blue food color to other bowl, and mix well. Pour into other baking dish. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely in baking dishes, about 1 hour.
• In large bowl, mix cream cheese, 1/2 cup of the sugar and the vanilla until smooth. In another large bowl, beat whipping cream and remaining 1/4 cup sugar until stiff peaks form. Mix 1/2 cup of the whipped cream into cream cheese mixture. Gently fold in another 1 1/2 cups of the whipped cream. Set aside.
• Cut cakes into 1-inch squares.
• Put half of blue cake cubes in bottom of trifle bowl. Add one-third of the cream cheese mixture on top. Add half of the red cake cubes, followed by another one-third of the cream cheese mixture. Top with remaining blue cake cubes, then remaining cream cheese mixture. Reserve remaining red cake for another use. Add remaining whipped cream to top of trifle. Garnish with strawberries and blueberries.

Steps:

• Put the custard into a pan with the chocolate pieces. Gently heat, stirring, until the chocolate has melted into the custard. Cover with cling film and cool.
• Arrange the brownies in the base of a trifle bowl. Drain the jars of cherries, reserving the liquid, and scatter over the brownies. Drizzle over 100ml reserved liquid. Spoon the cooled chocolate custard over and chill while you make the topping.
• Lightly whip the cream with the crème fraîche and icing sugar until soft peaks form. Chill until ready to serve, then pile on top of the trifle and decorate with grated chocolate and fresh cherries, if you like.