Pop Tart Trifle Recipes

Steps:

• In a trifle dish or clear round glass bowl, crumble 2 pop tarts.
• Spread 1 can of vanilla pudding evenly over crumbled pop tarts.
• Top with 2 more crumbled pop tarts.
• Cover with 1/2 of the defrosted strawberries.
• Top strawberry layer with the second can of pudding, then the remaining frozen strawberries, and crumble last two pop tarts over that.
• Garnish with whipped cream and fresh strawberries.
• Refrigerate any leftovers.
• Note; These can also be made in parfait glasses using lesser amount of ingredients.

Steps:

• Bake the cake in a 13 by 9-inch baking pan according to the package's directions. Pour pudding into a bowl and add milk and Kahlua; mix well. Leave Heath bars in wrappers and pound with a hammer to crush.
• In a very large pretty Trifle dish or glass bowl, layer in this order:
• 1/2 the cake cubes
• 1/2 the pudding mixture
• 1/2 the whipped cream
• 1/2 the Heath bars
• Repeat layers. Cover with plastic wrap and refrigerate overnight.

Steps:

• Cut puff pastry along fold lines and then in half, making 6 rectangular pieces.
• Coat edges of one section of pastry with egg wash (egg and milk whisked).
• Place desired amount of filling (we used equal parts of each jam) in the center and spread, leaving room on the edges.
• Then place a second piece of puff pastry on top, Push the edges of the two pastry pieces together with your fingers and then press with a fork to seal.
• Bake on wax paper at 190°C (375°F) for 20-30 minutes or until golden brown and puffy.
• For icing, mix all ingredients together. Add additional milk or sugar to achieve desired consistency. Apply to slightly cooked pastries.
• Enjoy!

Steps:

• Crumble the biscuits and cake, roughly mix and divide between 8 small glasses. Halve the cherries and divide between the trifles, then top with compote or jam.
• Beat together the custard and cream, then dollop on top. Scatter over the almonds, add a cherry half to each trifle and chill until ready to serve.

Steps:

• In a large saucepan, combine the first five ingredients. Cook over medium heat until the berries pop, about 15 minutes. Cool completely., Meanwhile, in a large bowl, beat the cream cheese, brown sugar and vanilla until smooth. Fold in whipped topping., Place a third of the cake cubes in a 3-qt. trifle bowl; top with a third of the cranberry mixture and a third of the cream cheese mixture. Repeat layers twice. Cover and refrigerate for at least 2 hours before serving.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line baking sheets with parchment paper.
• Unroll the pie crusts, place on a lightly floured work surface, and roll the crusts slightly with a rolling pin to square the edges. Cut each crust into 8 equal-sized rectangles. Place about 2 teaspoons of strawberry jam in the center of 8 squares, and spread the jam out to within 1/4 inch of the edge of the pastry square. Top each with another pastry square, and use a fork to crimp the squares together, sealing in the jam. Use a knife to trim the pastries, if desired. Move the filled pastries to the prepared baking sheets.
• Bake in the preheated oven until the edges are lightly golden brown, about 7 minutes. Allow to cool on the baking sheets. Meanwhile, stir together the confectioners' sugar, milk, and vanilla extract in a bowl to make a spreadable frosting. Spread the cooled tarts with frosting and sprinkle with colored sugar.