Dulce De Leche Trifle Recipes
DULCE DE LECHE TRIFLE
It's a no-brainer. Any trifle that includes dulce de leche within its layers is going to be far and away the best dessert on the buffet!
Provided by My Food and Family
Categories Home
Time 2h30m
Yield Makes 16 servings, 3/4 cup each.
Number Of Ingredients 10
Steps:
- Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in strawberries; set aside. Beat pudding mixes and milk in medium bowl with whisk 2 min.; stir in 1 cup COOL WHIP.
- Microwave dulce de leche in microwaveable bowl on HIGH 20 to 30 sec. or until thin enough to pour when stirred. Place half the cake in large clear serving bowl; drizzle with half the brandy. Cover with layers of half each of the strawberry and pudding mixtures; drizzle with dulce de leche.
- Top with remaining cake, brandy, strawberry mixture, pudding mixture and COOL WHIP. Garnish with chocolate curls. Refrigerate 2 hours.
Nutrition Facts : Calories 250, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 0.8775 g, Sugar 0 g, Protein 3 g
DULCE DE LECHE
Dulce de leche is a caramel-like spreadable topping, made from various kinds of milk and sugar, for toast or desserts from Latin countries. In Columbia they use goat's milk and call it Cajeta where as in Cuba they use cow's milk. In Mexico they use the method here. In the Caribbean they add vinegar, which curdles the milk and gives the dulce de leche a drier, more crumbly texture, so it is less spreadable and used as more of a filling.
Provided by Food Network
Time 4h31m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Equipment: Fondue pot; fondue forks or wooden or metal skewers
- Make the Fondue: Remove label from the cans. Stand the cans in a saucepan and add water to cover. (Note: Do NOT open or puncture the can in any way prior to cooking.) Bring the water to a gentle simmer and keep it there for 3 hours, adding water as needed to keep the cans submerged.
- Allow the cans to cool before opening. The milk will have transformed into a smooth, creamy, caramel-colored sauce, dulce de leche! Pour into a warmed fondue pot and serve with assorted dippers and fondue forks.
DULCE DE LECHE-BROWNIE TRIFLES
Dress up a Betty Crocker® brownie mix to create individual sweet treats with ease.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 12
Number Of Ingredients 5
Steps:
- In 2-quart saucepan, stir together pudding mix and whipping cream. Cook and stir over medium heat until thickened. Remove from heat; pour into medium bowl. Cover with plastic wrap; refrigerate until cold, about 1 hour.
- Make and bake brownies as directed on pouch, using water, oil and egg. Cool completely, about 1 hour. Cut into 4 rows by 3 rows. Cut each brownie into 4 squares.
- To serve, in each of 12 small dessert dishes, spoon 2 rounded tablespoons pudding. Place 4 brownie squares over pudding in each dish. Drizzle with warm dulce de leche.
Nutrition Facts : Calories 400, Carbohydrate 48 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 41 g, TransFat 1/2 g
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