Trifle In A Glass Recipes

Steps:

• In a large bowl, beat the milk, sour cream, pudding mix and orange zest on low speed until thickened. Fold in whipped cream. , Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving.

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 pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.

Steps:

• Make jelly according to instructions, and refrigerate until set.
• Slice jam rolls and use to line the base and sides of 6 glasses.
• Sprinkle the rolls liberally with the port wine, and top with the custard and chill.
• Just before serving, chop up the jelly and spoon jelly over the custard.
• Add a large dollop of cream and garnish with the berries and mint leaves.
• .

Steps:

• Gently wash and drain fresh berries, set aside.
• In food processor or blender, process thawed raspberries until smooth, about 10 seconds.
• Strain, if desired, using fine sieve to remove seeds, stir in sugar, set aside.
• Cover bottom of each dessert glass with about 1 1/2 tablespoons raspberry puree.
• Add angel food cake cubes and fill glasses to half full.
• Sprinkle with cream sherry.
• Drizzle an additional 3 to 4 tablespoons raspberry puree over cake in each glass.
• Fill the glasses with fresh berries.
• Top with whipped topping and sprinkle with gingersnaps.