GINGERBREAD TRIFLE
"This tasty dessert was a hit when I served it to our Bible study group," reports Betty Kleberger of Florissant, Missouri. "It's a wonderful blend of flavors and a great ending to holiday meals." If you don't have leftover gingerbread, bake some from a boxed mix to assemble this trifle.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8-10 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., In a 2-qt. serving bowl, layer half of the cake cubes and pudding. Sprinkle with 1/2 cup toffee bits. Top with remaining cake and pudding. Spread whipped topping over the top; sprinkle with remaining toffee bits. Garnish with cherry.
Nutrition Facts :
CARAMEL BANANA BREAD TRIFLE
Provided by Sandra Lee
Categories dessert
Time 1h30m
Yield 20 to 25 servings
Number Of Ingredients 10
Steps:
- Make the pudding according to package instructions. Stir in 3 tablespoons of the whiskey.
- Whip the heavy cream to soft peaks, adding the powdered sugar a little at a time. Stir in the vanilla. Whisk the mascarpone to make it light and fluffy. Fold it into the whipped cream. Fold in the remaining 1 tablespoon whiskey.
- In a trifle dish or punch bowl, place a single layer of banana bread cubes and zucchini bread cubes into the bottom of the bowl. Drizzle over some of the whiskey to moisten the bread. Spread half the pie squares over the top. Evenly spread half the pudding on top, and then a layer of half the whipped cream. Top with half the caramel sauce. Repeat with the remaining ingredients, topping the whole thing with the chopped pecans. Cover and refrigerate for at least an hour before serving.
CHOCOLATE CROISSANT BREAD PUDDING TRIFLE
Chocolate Croissant Bread Pudding, recipe follows
Provided by Katie Lee Biegel
Categories dessert
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Let the Chocolate Croissant Bread Pudding cool to room temperature.
- Into the trifle bowl, add half of the croissant pudding. Spread it out evenly. Scoop in half of the butterscotch pudding, add a layer of banana slices and half of the chopped snickers bars. Smooth on half of the whipped topping. Repeat the layers, ending on whipped cream, top with a final sprinkling of snickers.
- 6 chocolate croissants, very coarsely chopped
- 1 1/4 cups milk
- 1/2 cup sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3 large eggs
- Preheat oven to 350 degrees F.
- Put chocolate croissant chunks in an 8-inch baking dish. In a medium bowl, whisk together milk, sugar, vanilla, cinnamon, nutmeg, and eggs. Pour mixture over croissants. Let sit for at least 10 minutes.
- Bake for 40 minutes.
BANANA NUT BREAD TRIFLE
Leftover banana bread? Few leftover muffins? Other than frying slices in a buttered saute' pan, this is another great way to use em up.
Provided by 2Bleu
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Prepare pudding and pie filling according to package directions using the 2 cups of milk.
- Layer half the bread cubes, pudding, banana slices, and Cool Whip in a 2 quart serving bowl. Repeat with remaining ingredients.
- Cover and refrigerate until serving time, but no longer than 24 hours.
Nutrition Facts : Calories 177.8, Fat 6.8, SaturatedFat 5.3, Cholesterol 7.3, Sodium 66, Carbohydrate 26.3, Fiber 1.5, Sugar 20.2, Protein 4.5
EGGNOG GINGERBREAD TRIFLE
Combining two of the holiday season's best flavors, this dessert is easy to make and a crowd pleaser! If you are feeling fancy, you can pipe your top layer of whipped cream on the trifle. Since I normally travel with this dessert and put a lid on it, I just spread a nice thick layer on top and then sprinkle with some chopped dried cranberries and crumbled gingerbread cookies.
Provided by Jen Graham
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 8h50m
Yield 20
Number Of Ingredients 8
Steps:
- Prepare gingerbread cake mix and bake according to package directions (any size pan). Cool completely.
- Place the pudding mix in a large bowl. Pour in the eggnog and whisk for about 2 minutes. Refrigerate pudding until the gingerbread cake is cool and you are ready to assemble the trifle.
- In a large bowl, whip cream until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form.
- Crumble 1/2 of the gingerbread into the bottom of a trifle bowl or a large glass bowl. Spread 1/2 of the eggnog pudding over the gingerbread, then spread 1/2 of the whipped cream on top of the pudding. Repeat the layers with the remaining gingerbread, pudding, and whipped cream. Refrigerate 6 hours or overnight. Sprinkle the top with the cranberries and cookie crumbs before serving.
Nutrition Facts : Calories 268.9 calories, Carbohydrate 32.1 g, Cholesterol 55.1 mg, Fat 14.7 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 7.9 g, Sodium 270.3 mg, Sugar 12.6 g
BREAD TRIFLE
Learnt it from mom! The more you have of this, the more you want to have more n more n more of it!! Its out of this world!!! Must try!! Its easy and yummy!! Also, its vegetarian!!
Provided by Charishma_Ramchanda
Categories Dessert
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Trim the edges of the bread slices evenly.
- Wash, peel and cut the apples into small pieces.
- In a small pan, dissolve half cup of sugar in half cup of water.
- When it starts boling, add the apples and boil for 3 minutes.
- Filter the boiled apple water and set aside.
- Cut the bananas and pineapples into small pieces.
- Add the custard powder to half a cup of milk.
- Dissolve thoroughly.
- Boil the rest of the milk and add the made custard powder mixture to the boiled milk.
- Remove from heat.
- Add 2 tbsp.
- of sugar and mix evenly.
- Add a little warm water to the jam and spread it over the bread slices.
- In a pudding bowl, arrange 2-3 bread slices at the base.
- Sprinkle a little sugar water over the slices.
- Now, arrange the apple, pineapple and banana pieces over the bread slices.
- Add little cream and custard and spread it evenly.
- Again arrange the bread slices and repeat with the fruit mixture and cream-custard mixture.
- Alternate this repeatedly and top it with the bread slices.
- Spread out the rest of the cream and top the pudding with grapes and cherries.
- Refrigerate for an hour.
- Serve chilled!
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