Chocolate Cheese Trifle Recipes

Steps:

• Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside. , Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2- or 5-qt. trifle dish or decorative glass bowl. , Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping. , Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving.

Steps:

• Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
• In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
• In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan.
• Combine brownie mix, eggs, water, and oil in a large bowl; stir until well blended. Spread mixture evenly into prepared pan.
• Bake in preheated oven until top is dry and edges have started to pull away from the sides of the pan, 20 to 25 minutes. Cool completely, about 30 minutes. Cut into 1-inch squares.
• Beat cream cheese in a large bowl with an electric mixer. Add milk and pudding mix; beat until smooth. Fold in whipped topping until well incorporated into filling.
• Place 1/2 of the brownie squares at the bottom of a trifle bowl or glass serving dish; top with filling. Shave 1/2 of the chocolate bar onto filling using a vegetable peeler. Repeat with remaining brownies, filling, and chocolate bar shavings. Refrigerate until set, about 1 hour.

Steps:

• Pour 1/2 cup buttershots on cooled cake layers set aside.
• Cheese filling-.
• In a food processor blend ricotta cheese with metal blade till creamy.
• add chips,1/4 cup buttershots,pudding and sugar blend till throughly mixed in.
• Mix the fruit together gently except for 8 strawberries.
• I layered this in a tupperware cake carrier.
• Using the top as the base.
• But you can use a pretty trifle dish.
• Start with 1 layer cake broken and placed on bottom of dish.
• The cake won`t fill in completely.
• Scoop 1/3 of the cheese mixture onto cake.
• Layer 1/2 of the fruit mixture.
• Repeat-.
• Second layer of broken cake and 1/3 cream then 1/2 of the fruit.
• Top with third layer of broken cake the last of the cream and place the strawberries in a sun pattern on top in 8 rows.
• Brush with jam.
• Chill cake for 2-24 hours.