Saturday, May 3, 2008
While wrapping Mark and Karen's bridal shower gifts, Joan slipped in this group of Kraft trifle recipes along with these three and this trio.
Quick Tropical Cheesecake Trifle
Prep Time: 15 min
Total Time: 15 min
Makes: 14 servings, 2/3 cup each
1 pkg. (10.75 oz.) frozen pound cake, thawed, cut into 3/4-inch cubes
1 tub (24.2 oz.) PHILADELPHIA Ready-To-Eat Cheesecake Filling
2 cups cut-up fresh pineapple (1 inch pieces)
2 bananas, sliced
2 kiwi, peeled, chopped
1/4 cup seedless strawberry jam, warmed
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
LAYER half of the cake cubes in bottom of large straight-sided serving bowl.
Top with half of the cheesecake filling and fruit. Repeat layers.
DRIZZLE with jam; sprinkle with coconut.
SERVE immediately. Or cover and refrigerate until ready to serve. Store any leftovers in refrigerator.
Easy Chocolate Trifle
Prep Time: 50 min.
Total Time: 50 min.
Makes: 18 servings, 2/3 cup each
1 pkg. (2-layer size) chocolate cake mix
1 qt. (4 cups) cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
4 pkg. (1.4 oz. each) chocolate-covered English toffee bars, crushed
PREPARE cake batter and bake in 13x9-inch baking pan as directed on package. Cool completely on wire rack. Cut into 1/2-inch cubes.
ADD milk to dry pudding mix in medium bowl. Beat with wire whisk 2 minutes or until well blended.
LAYER half each of the cake cubes, pudding, whipped topping and crushed chocolate bars in large glass trifle bowl. Repeat all layers. Serve immediately or cover and refrigerate until ready to serve.
Spring Fruit Trifle
Prep Time: 15 min
Total Time: 45 min
Makes: 15 servings, 2/3 cup each
36 NILLA Wafers
2 Tbsp. orange-flavored liqueur or orange juice
3 cups seasonal fresh fruit, such as sliced peeled kiwi, blueberries and/or sliced strawberries
3 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate, melted, cooled slightly
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
BREAK wafers coarsely into 2-1/2-qt. clear glass serving bowl. Sprinkle with liqueur; top with layers of fruit.
POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended.
Refrigerate until pudding starts to thicken. Add chocolate; stir with wire whisk until well blended.
Gently stir in half of the whipped topping. Spoon over fruit; top with the remaining whipped topping.
REFRIGERATE at least 30 min. or up to 24 hours before serving. Store leftover dessert in refrigerator.