Christmas Cherry Trifle Dessert 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:

• Stir boiling water into gelatin in a large bowl at least 2 minutes, until completely dissolved (can add sugar for a sweeter taste if desired).
• Stir in the ice cubes until melted.
• Add in the cherry pie filling; stir to combine.
• Place all the cake cubes in a 3-qt serving bowl or large glass trifle dish.
• Spoon the gelatin mixture over cake.
• Refrigerate 15 minutes, or until set but not firm.
• Pour the 1-1/2 cups half and half cream into large bowl; add pudding mix; whisk for about 1 minute.
• Gently stir in 1/2 of the whipped topping.
• Spoon over gelatin mixture in a bowl.
• Refrigerate 3 hours or until set.
• Garnish with remaining whipped topping.

Steps:

• Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl. Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries. Cover with plastic wrap and leave to macerate while you make the custard.
• Melt the chocolate on low to medium heat in the microwave, checking after 2 minutes, though it will probably need 4 minutes. Or you can place it in a bowl over a pan of simmering water. Once the chocolate is melted, ser aside while you get on with the custard.
• In a saucepan warm the milk and cream. Whisk the egg yolks, sugar, and cocoa in a large bowl. Pour the warm milk and cream into the bowl whisking it into the yolks and sugar mixture. Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan. Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn't boil, as it will split and curdle. Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and
• whisk like mad, which will avert possible crisis.
• The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. And you do need this thick, so don't panic so much that you stop cooking while it is still runny. Admittedly, it continues to thicken as it cools and also when it's chilling in the refrigerator. Once it is ready, pour into a bowl to cool and cover the top of the custard with cling wrap to prevent a skin from forming.
• When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl, and leave in the refrigerator to set, covered in plastic wrap overnight.
• When you are ready to decorate, softly whip the cream for the topping and spread it gently over the layer of custard. Grate the chocolate over the top.

Steps:

• Place cake cubes in large bowl. Sprinkle with liqueur if desired; let stand 30 minutes. In a medium bowl, combine confectioners' sugar and cream cheese; beat until blended. Reserve 2 tablespoons whipped topping; fold remaining topping into cheese mixture. Stir topping mixture and pecans into cake cubes; mix well. Spoon cake mixture into a pretty glass or crystal bowl. Spread cherry filling evenly over top. Or, if desired, layer one-half cake mixture and cherry filling; repeat layers.) Cover; refrigerate at least 3 hours. Garnish servings with reserved topping.

Steps:

• Dissolve gelatin in water; refrigerate for 15 minutes. Place half of the cake cubes in a 3-qt. trifle or serving bowl; top with half of the gelatin and pie filling. Repeat layers. Top with whipped topping. Refrigerate for at least 1 hour.

Steps:

• For the cherry compote: Tip the cherries into a medium saucepan along with any juices, and bring to a gentle bubbling simmer over medium-high heat, about 2 minutes. Press down using a masher or fork. Stir in the cornstarch mixture and the orange zest. Simmer for about 3 minutes, then turn off the heat and leave to cool, about 10 minutes.
• For the jelly: Put the jelly granules into a liquid measuring cup and top up with boiling water according to the packet's instructions. Stir until the granules dissolve.
• Assembling the trifle: Pour half of the jelly into the bottom of a 2-quart (2-liter) trifle bowl. Scatter in half of the drained and thawed cherries. Leave to one side to set according to the directions of the packet of jelly granules. Set aside the remaining jelly.
• Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form, and set to one side.
• Once the jelly has firmed up, break the pound cake up into rough pieces and scatter half on top of the jelly. Grate over some orange zest and scatter over half of the chocolate pieces.
• Spoon over half of the custard, starting at the edges and working your way into the center to ensure defined layers around the edge of the bowl.
• Next pour over the cherry compote, again starting at the edges.
• Stir the reserved jelly to break it up and spoon it on top of the compote layer.
• Now add the rest of the cake and another grating of orange zest. Scatter over the remaining drained and thawed cherries, sprinkle over some of the remaining chocolate and then pour on the rest of the custard again, starting at the edges. Pile the whipped cream on top. Zest over the remaining orange, scatter the remaining chocolate and finish with the toasted almonds.
• Add the cashew milk, sugar, vanilla extract and turmeric to a large saucepan and slowly heat over medium-low heat. Once hot, pour in the cornstarch slurry and stir continuously until thickened. Remove from the heat and set aside to cool. Chill in the fridge overnight.

Steps:

• Drain pineapple, reserving juice. Dip bananas in juice; drain and discard juice. Set aside pineapple, bananas, three red cherries and three green cherries. In a bowl, whisk the eggnog and pudding mixes for 2 minutes or until slightly thickened., Place half of the pudding in a 4-qt. serving or trifle bowl; layer with half of the bananas, pineapple. cherries, cake cubes and whipped topping. Repeat layers. Garnish with walnuts and reserved cherries.

Steps:

• In a medium bowl, combine cream cheese and sweetened condensed milk.
• Beat with an electric mixer until smooth.
• Stir in 1/2 of whipped topping and almond extract; set aside.
• Tear angel food cake into 1 inch pieces.
• Place 1/3 of cake pieces in bottom of a trifle bowl.
• Spoon 1/3 of cream cheese filling over cake, and top with 1/3 of pie filling.
• Repeat layers twice more.
• Spread remaining whipped topping over top of trifle, sealing to edges.
• Garnish with additional pie filling and sliced almonds if desired.