Trifle Ideas...

[Katy]

I'm scheduled to bring dessert for Thanksgiving and while I already have a cranberry tart (yay for our bake sale!) and a WW-friendly pumpkin mousse, but with 15 of us, I still need more dessert. I was thinking of a trifle and was curious what suggestions you guys might have. In the past I've made it with brownies, chocolate pudding and toffee bars, but I was thinking maybe something lighter and not quite so decadent this time.

So please, share away, I'm open to any suggestions...

[PrincessTommi]

My aunt makes one with vanilla pudding, poundcake, canned peaches and cherry pie filling. It's fantastic. I need to find my trifle bowl in the mess of boxes still unpacked and make it!

[vjel]

the trifle I always make is pretty similar to yours but always a hit...chocolate cake (i use devil's food), choc. pudding, cool whip and chopped up heath bars. My girlfriend makes one w/ poundcake, vanilly pudding, strawberries and cool whip.

Paula Deen has a yummy looking recipe for a Pumpkin Trifle (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29116,00.html?rsrc=search). Haven't tried it yet but really want to!

[Chris~n~Jen]

Mmmm, that pumpkin trifle sounds yummy. I think I might try that this week.:)

[katmg]

I've done the brownie, pudding, toffee bar one as well and it is seriously rich. I have a leftover pound cake so I'm going to attempt to make a small trifle using poundcake, raspberries, and whipped cream. I suppose I could add vanilla pudding to the mix if I wanted to. (For the raspberries, I'll buy frozen and thicken it on the stove with a little sugar and possibly cornstarch.)

[DelSol]

I'm making this for Thanksgiving. I hope it turns out good.



Pumpkin Cream Trifle

INGREDIENTS


1 package (18-1/4 ounces) spice cake mix



1 package (3.4 ounces) instant vanilla pudding mix



1 cup canned pumpkin



1/2 cup water



1/2 cup vegetable oil



3 eggs



1 teaspoon ground cinnamon



1/2 teaspoon ground ginger



2 cups cold milk



2 packages (3.4 ounces each) instant cheesecake pudding mix



2 cups whipped topping



1 cup chopped pecans, toasted



3/4 cup English toffee bits or almond brickle chips



DIRECTIONS

In a large mixing bowl, combine the first eight ingredients. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping.

Cut cake into 1-in. cubes. In a 3-qt. glass serving bowl or trifle bowl, layer a third of the cake cubes, pudding mixture, pecans and toffee bits. Repeat layers twice. Refrigerate until serving.

Yield: 15-20 servings.

[Rosebud]

I always make the chocolate trifle you mentioned, Katy. I've had that pumpkin cream trifle on my list to try as well.

I saw a trifle recipe over on allrecipes recently that looked really good. Let me see if I can find it....

... here you go. I don't know if this is any less decadent than the chocolate, but it sure sounds yummy.

Colossal Caramel Apple Trifle

http://images.allrecipes.com/global/recipes/small/118171.jpg

1 (18.25 ounce) package yellow cake mix
6 cups cold milk
3 (3.4 ounce) packages instant vanilla pudding mix
1 teaspoon apple pie spice
1 (12 ounce) jar caramel ice cream topping
1 1/2 cups chopped pecans, toasted
2 (21 ounce) cans apple pie filling
2 (16 ounce) containers frozen whipped topping, thawed

Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing to wire racks to cool completely. In a large bowl, whisk milk, pudding mixes and apple pie spice for 2 minutes. Let stand for 2 minutes or until soft-set.

Cut one cake layer if necessary to fit evenly in an 8-qt. punch bowl. Poke holes in cake with a long wooden skewer; gradually pour a third of the caramel topping over cake. Sprinkle with 1/2 cup pecans and spread with half of the pudding mixture. Spoon one can of pie filling over pudding; spread with one carton of whipped topping.

Top with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving.

[KrissyCat7]

I just made one with pound cake, choc pudding, cool whip, choc syrup and choc chips. It was so good.:)

[Adaya]

Just saw this in a magazine and I think I'm gonna try it sometime over the holidays:

Chocolate Passion Bowl:
http://www.kraftfoods.com/images/recipe_images/Chocolate_Passion.jpg


3 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP French Vanilla Whipped Topping, thawed, divided
1 baked 9-inch square brownie layer, cooled, cut into 1-inch cubes (about 5-1/2 cups)
1 pt. (2 cups) raspberries

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping.
PLACE half of the brownie cubes in 2-qt. serving bowl; top with layers of half each of the pudding mixture, raspberries and the remaining whipped topping. Repeat all layers.
REFRIGERATE at least 1 hour before serving. Store leftover dessert in refrigerator.

Prep Time: 20 min
Total Time: 1 hr 20 min
Makes: 16 servings, about 2/3 cup each

[Katy]

mmm...keep'em coming ladies! Any trifles out there with angel food cake? Or is that just wishful thinking?

[KAF]

I make it with homemade vanilla custard, pound cake and strawberries. My cousin tried it with angel food cake, but it got very soggy.

[TriSigmaNC]

My MIL makes one with pound cake and some liquid (maybe amaretto), vanilla pudding and strawberries. She tops with whipped cream and strawberries. It's amazing.

[Missy2U]

mmm...keep'em coming ladies! Any trifles out there with angel food cake? Or is that just wishful thinking?

There are plenty. Here are 214 of them. (http://www.cooks.com/rec/search/0,1-0,angel_food_cake_trifle,FF.html) :D

PS - I can't recommend anything - I've never made one.

[PaisleySloan]

My mom used to make this simple one every year for the holidays.

Chocolate Trifle

2 layers chocolate cake
1 large chocolate pudding (cooked & cooled)
1 container Cool Whip (large)
4-5 Skor or Heath bars (crushed in blender)

Layers
1 chocolate cake layer
1/2 of the pudding
1/2 container of Cool Whip
1/2 crushed Skor bars

Repeat.

Strawberry Trifle

2 layers yellow cake (could use an Angel cake I'm sure)
1 large vanilla pudding (cooked & cooled)
1 container Cool Whip (large)
1 large package of frozen strawberries (thawed)

Layers
1 yellow cake layer
1/2 of the pudding
1/2 container of Cool Whip
1/2 strawberries

[Witty Username]

Don't forget the meat and peas layer! ;)

[vwinkel]

mmm...keep'em coming ladies! Any trifles out there with angel food cake? Or is that just wishful thinking?
You could easily make your own this way. Layer angel food cake with light cool whip and fresh fruit such as a berry medley. Here are a few from allrecipes.com - "Strawberry Trifle" (http://allrecipes.com/Recipe/Strawberry-Trifle/Detail.aspx), "Strawberries and Cream (http://allrecipes.com/Recipe/Strawberries-n-Cream-Trifle/Detail.aspx)"and "english trifle to die for" (http://allrecipes.com/Recipe/English-Trifle-to-Die-For/Detail.aspx)

This is my go to trifle recipe, but it is pretty decadent - Mocha Coffee Trifle (http://www.constantchatter.com/forum/showpost.php?p=796648&postcount=117)

Don't forget the meat and peas layer! ;)
LOL! Great reference.

[Txfish]

Mario Batali just made one on Iron Chef (the one with Rachael Ray and Giada de Laurentiis/Bobby Flay) using Italian Panettone -- layered with creme anglais I think, and I know it used cranberries, but I remember the judges commenting that it was kind of light and had a fantastic flavor.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_32501,00.html?rsrc=search
That's from Giada, and is not the one Mario made, but if you want to try to approximate his I think the show is still playing all this week on reruns.

[Katy]

Mario Batali just made one on Iron Chef (the one with Rachael Ray and Giada de Laurentiis/Bobby Flay) using Italian Panettone -- layered with creme anglais I think, and I know it used cranberries, but I remember the judges commenting that it was kind of light and had a fantastic flavor.That's so funny because that's actually what started me thinking that I might want to do a trifle. LOL - see, CC rocks!!! :D

OMG! This strawberry tiramisu (http://allrecipes.com/Recipe/Strawberry-Tiramisu-Trifle/Detail.aspx) one sounds SO good (and light, right?)

So I have to ask, would two pies and a trifle be TOO much for 13? I'm thinking it might be *sigh* And I know that I surely don't want any leftovers lying around.

[katmg]

Giada has also done a berry tiramisu of some sort...I remember seeing the episode and thinking it sounded like a nice, lighter option to tiramisu. Might check her recipes on food network for that...

[Missy2U]

So I have to ask, would two pies and a trifle be TOO much for 13? I'm thinking it might be *sigh* And I know that I surely don't want any leftovers lying around.

I wouldn't think so. We usually have 12 - 15 people at Thanksgiving and we polish off two cheesecakes and a pumpkin pie every year.

[FallingforPhil]

I made this cranberry-orange trifle for a dinner party a few weeks ago, and it was fantastic! It was a bit pricey, but if you have the Grand Marnier, or are willing to shell out the cash, it is well worth it.

http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1545762

eta: How the heck do I give the link a text like "cranberry orange trifle"?

[Katy]

I've decided to give the triffle a shot this time around (I just couldn't bring myself to make it for Thanksgiving - too much going on and too far to travel). I was wondering though, can you use frozen berries? If so, do you drain them first?

[Katy]

I had to come in and tell you how yummy my triffle was - it was a hit! I ripped up some angel food cake (quite difficult to slice up) and layered it with some lemon instant pudding, cool whip and some raspberries and blue berries.

It was so good. So light and still pretty low fat (I used 2% milk for the pudding and FF whipped topping). Super easy too!

[Chris~n~Jen]

Ummm, sounds yummy!

[pixielou]

bumping for new ideas for this year.

i'm thinking i want to do something chocolate and peppermint for this christmas. (i know - i should wait until after thanksgiving to worry about christmas dinner - but i don't cook thanksgiving!)

[Rosebud]

This is the chocolate trifle I make every year. Couldn't be easier, and tastes great.

Death By Chocolate (http://allrecipes.com/Recipe/Death-by-Chocolate/Detail.aspx)

http://i91.photobucket.com/albums/k284/rosebud03_2006/Misc/deathbychocolate2.jpg

1 (18.25 ounce) package German chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 2/3 cups milk
3/4 cup strong brewed coffee
1 (12 ounce) container frozen whipped topping, thawed
6 (1.4 ounce) bars chocolate covered toffee bars, frozen and crushed (I use Skor bars)

In a 9x13 in pan, bake cake according to package directions. Cool and crumble. Make pudding, according to package directions, with milk.
In a large trifle or other glass serving bowl, place half of the crumbled cake. Pour half of the coffee over the cake, and spread half of the pudding over that. Top with half of the whipped topping, sprinkled with half the crumbled candy bars. Repeat layers in the same order. Refrigerate until serving.

pixielou- I bet you could make this a mint chocolate trifle by including bits of peppermint patties instead of the toffee bars and perhaps some mint liqueur with the coffee. Then maybe top with mint leaves and raspberries?

[Rosebud]

There's a trifle recipe in the new Martha Stewart Living:

Lemon Cloud Trifle

For a quicker version of this recipe, substitute store-bought pound cake or angel food cake and lemon curd. Blood-Orange Marmalade is available from L'Epicerie, lepicerie.com.

FOR THE CAKE
Vegetable-oil cooking spray
6 large eggs, separated, plus 4 large egg yolks, room temperature
2 1/4 cups granulated sugar
6 tablespoons whole milk, room temperature
2 tablespoons pure vanilla extract
1 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
Pinch of cream of tartar
2 cups blood-orange marmalade or regular orange marmalade, plus morefor drizzling

FOR THE LEMON CLOUD
12 large eggs (6 separated and 6 whole), room temperature
2 cups granulated sugar
6 tablespoons finely grated lemon zest (from 8 to 10 lemons)
1 1/3 cups fresh lemon juice (from 8 to 10 lemons)
Salt
2 sticks (16 tablespoons) unsalted butter
Pinch of cream of tartar
2 cups heavy cream, chilled

FOR THE SHERRY SYRUP
1/2 cup granulated sugar
1/2 cup water
1/4 cup dry sherry

For the cake: Preheat oven to 375 degrees. Coat two 18-by-13-inch rimmed baking sheets with cooking spray. Line with parchment cut to fit, and coat parchment with spray. Dust with flour, and tap out excess.

With a standing mixer fitted with the whisk attachment, beat egg yolks, 2 cups sugar, the milk, and vanilla on medium speed until pale and fluffy, about 4 minutes. Sift flour and salt over mixture in 3 additions, folding gently with a spatula. Transfer to a bowl.

Beat egg whites on medium speed until foamy. Add cream of tartar, and beat until soft peaks form. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Gently fold whites into yolk mixture.
Divide batter between prepared baking sheets, and smooth tops. Bake until golden brown and a toothpick inserted into center comes out clean, about 8 minutes. Let cool in pans on wire racks for 10 minutes. Invert cakes onto racks. Remove parchment, turn cakes right side up, and let cool completely.

For the lemon cloud: Fill a large bowl halfway with ice water, and set aside. Whisk together 6 eggs, 6 egg yolks, 1 3/4 cups sugar, the lemon juice and zest, and a pinch of salt in a heatproof bowl. Set bowl over a pan of simmering water, and cook, whisking constantly, until thick enough to coat the back of a spoon, about 15 minutes. Remove from heat, and whisk in butter. Strain through a fine sieve into a bowl. Set bowl in ice water, and let cool, whisking constantly. Place plastic wrap directly on surface of lemon curd, and refrigerate until cold, about 2 hours.

Put remaining 6 egg whites, cream of tartar, a pinch of salt, and remaining 1/4 cup sugar in a large, heatproof bowl. Clip a candy thermometer to side of bowl. Set bowl over a pan of simmering water, and whisk until mixture reaches 160 degrees and sugar has dissolved. Remove from heat. With a mixer on medium speed, beat egg white mixture until stiff, glossy peaks form, about 15 minutes.

Beat cream until firm (but not stiff) peaks form. Whisk lemon curd to loosen if needed, and then fold egg white mixture into chilled curd. Fold in whipped cream. Refrigerate until ready to use.

For the sherry syrup: Bring sugar, water, and sherry to a simmer in a saucepan, stirring until sugar has dissolved. Let cool completely. (Sherry syrup can be refrigerated in an airtight container for up to 1 week.)
Assemble cake: Place one cake on a cutting board, and brush with half the syrup. Brush 1 cup marmalade over cake. Top with second cake and remaining syrup and marmalade. Using a serrated knife, cut cake into 3-inch squares.

Place 5 or 6 squares upright in bottom of a large (14-cup or more) trifle bowl. Trim squares to fit curve of bowl so that the entire bottom is covered. Spoon 4 1/4 cups lemon cloud over top of cake squares. Repeat with two more layers of cake squares and lemon cloud. Drizzle with marmalade.

[Rosebud]

Two more that sound tempting:

Pumpkin Gingerbread Trifle

2 (14 oz.) packages gingerbread mix
1 (5.1 oz.) package cook and serve vanilla pudding mix
1 -30 oz. can pumpkin pie filling
1/2 cup brown sugar
1/3 teaspoon cinnamon
1-12 oz. container frozen whipped topping (or can use real cream)
1/2 cup gingersnaps

Bake the gingerbread according to package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar and cinnamon into the pudding. Crumble 1 batch of gingerbread into large bowl. Pour 1/2 of pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle the top with crushed gingersnaps. Refrigerate overnight. Trifle can be layered in a punch bowl.


Pomegranate and Roasted Pear Trifle

http://i91.photobucket.com/albums/k284/rosebud03_2006/Misc/pom.jpg

Pastry Cream:
6 large egg yolks
2 cups whole milk
3/4 cup granulated sugar
6 tablespoons all-purpose flour
2 teaspoons vanilla
2 tablespoons unsalted butter

Pomegranate Sauce:
Juice from 4—6 large Pomegranates, or 2 cups 100% Pomegranate Juice
2/3 cup granulated sugar
4 tablespoons cornstarch
2 tablespoons orange liqueur (such as Grand Marnier)
1 teaspoon vanilla

Roasted Pears:
6 Bosc pears
1 tablespoon lemon juice
1 tablespoon vegetable oil
3 tablespoons granulated sugar

Cake:
1 cup arils from 1—2 large Pomegranates
4 dozen ladyfingers or slices of soft yellow cake
1/4 cup vermouth
3 tablespoons orange liqueur
1/2 cup whipped cream


Directions for Pastry Cream:
1. Whisk together egg yolks and ½ cup milk.
2. Add 3/4 cup sugar, flour and vanilla, and whisk until sugar dissolves.
3. Heat 1 1/2 cups of milk and whisk slowly into egg yolk and sugar mixture.
4. Return the mixture to saucepan and continue cooking until it thickens. Stir constantly, cooking for about 2 minutes.
5. Remove from heat and stir in butter.
6. Cover with plastic wrap and set aside to cool.

Pomegranate Sauce:
1. Prepare fresh pomegranate juice.*
2. In a medium size bowl, mix together 2/3 cup sugar and cornstarch.
3. Add pomegranate juice and orange liqueur.
4. Pour mixture into a saucepan and bring to a boil, then turn heat to low and cook until thickened.
5. Stir in vanilla and set aside to cool.

Roasted Pears:
1. Preheat oven to 400°F and line a baking sheet with foil.
2. Pour vegetable oil on baking sheet.
3. Peel and chop pears. Toss with lemon juice and spread evenly on the baking sheet. Mix to combine pears with oil.
4. Sprinkle with sugar and bake for 30 to 40 minutes. Stir every 15 minutes.

To Assemble Trifle:
Score 1—2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

On a baking sheet, spread ladyfingers or cake in a single layer. Combine vermouth and orange liqueur and brush over ladyfingers or cake.

In a large serving bowl, alternate layers of ladyfingers, pomegranate sauce, pears, 1/4 cup arils, and pastry cream. Repeat layers, ending with a layer of pastry cream. Garnish with whipped cream and arils.


* For 2 cups of juice, cut 4—6 large Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

[Adaya]

Ambrosia Trifle

One 24-ounece jar raspberry or strawberry all-fruit jam
2 loaves pound cake
4 cups custard (homemade or purchased)
4 cups whipped cream or topping
4 naval oranges, peeled, cut in segments
1 fresh pineapple, peeled, cored, cut in chunks, or 2 cans pineapple chunks
1/2 cup sliced almonds, lightly toasted

In saucepan, melt jam until smooth. Cut cake crosswise into 3/4-inch-thick slices; then cut in half. In trifle dish (or glass bowl), begin layering ingredients. Place some cake pieces at bottom of dish. Next spread some jam over cake. Add layer of custard, then whipped cream. Top with oranges and pineapple. Repeat layers. When completed, spoon or pipe whipped cream over top; sprinkle with almonds.

[Katy]

Paula Deen has a yummy looking recipe for a Pumpkin Trifle (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29116,00.html?rsrc=search). Haven't tried it yet but really want to!I did the chocolate one one year and the family loved it. This year, I'm thinking that I'm going for this Paula Deen one. Thanks for the link vjel

~*~*~*~*~

ETA: I did make this this Thanksgiving and here are my suggestions...

* don't add the brown sugar and the cinnamon if you're using a can of pumpkin pie mix (maybe if you're just using pumpkin)
* I used just one box of ginger bread, one box of pudding (the easy mix kind), one can of pie mix, and one carton of cool whip - and still had plenty left that didn't make it into the bowl
* make sure the add the ginger snaps right before serving or they'll get mushy
* I'd maybe add something else with a little crunch to the layers as it's just a bit too mushy the way it is - it needs a little texture and crunch
* just know that it's really difficult to get a good spoonful out onto a plate (regardless of how large the spoon is) so know that it will just look like mush by the time you eat it.

http://farm3.static.flickr.com/2394/2064480150_94362d6a0e.jpg?v=0

[vjel]

Your welcome! I was coming back to the thread to get this recipe too. :) I want to also try it for Thanksgiving but my trifle bowl is small (I've had to cut the chocolate trifle ingredients down some, like 1 box of pudding vs. 2). A 30oz. can of pumpkin pie filling seems like ALOT, do the cans come smaller?

I don't suppose anyone has tried this trifle already?

[Katy]

I didn't notice smaller cans today, but I do believe you can fake the pie mix by using canned pumpkin (15oz can, I believe) and some pumpkin pie spice - they mention it on the comments to the recipe.

I'll be making the gingerbread tonight so it'll be one less thing to worry about.

[Chris~n~Jen]

Anyone have any recipes for a peppermit trifle? I'm looking for something to make for christmas.

[vjel]

I wanted to report back on the pumpkin trifle. It was pretty good but I would prob cut back on the brown sugar or nix it altogether. The pumpkin pie filling prob has ample flavor.

I have to admit that when I was mixing the pumpkin pie filling with the vanilla pudding, I started getting really turned off by the whole thing. My ds recently started solids and it just made me think of baby food. :o I almost didn't eat the trifle at all but bit the bullet, didn't gag and went back for 2nds. :p I had a TON of the pumpkin/vanilla pudding mix leftover. Next time I'd prob use a smaller pudding mix and just add the pie filling a little at a time til I was happy w/ the flavor.

I'd make it again.

[paiger]

Anyone have any recipes for a peppermit trifle? I'm looking for something to make for christmas.

I've been dying to try this recipe, but we always travel for holiday events so the mousse wouldn't make it.

Triple-Chocolate Peppermint Trifle
Ingredients
Serves 10 to 12.

FOR THE CAKE
Vegetable oil cooking spray
1/2 cup whole milk
2 tablespoons usalted butter
3/4 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, room temperature
3/4 cup granulated sugar
1 1/2 teaspoons pure vanilla extract

FOR THE SYRUP
1/4 cup granulated sugar
1/3 cup chocolate flavored liquor, such as Godiva

FOR THE MOUSSE
2 1/2 cups heavy cream
12 ounces white chocolate, finely chopped
1/2 cup coarsely chopped peppermint candies or candy canes

FOR THE PUDDING
8 ounces milk chocolate, finely chopped
2 cups heavy cream
3 large egg yolks, room temperature
FOR SERVING
1 1/2 cups heavy cream
1/4 cup confectioners' sugar
1/4 cup coarsely chopped peppermint candies or candy canes

Directions
Preheat oven to 350 degrees. Make the cake: Coat a 9-inch round cake pan with cooking spray. Line bottom with parchment paper; coat with cooking spray.

Bring milk and butter almost to a boil in a small saucepan. Remove from heat, and set aside. Whisk flour, cocoa, baking powder, and salt in a bowl. Put eggs into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale and fluffy. Gradually add sugar, beating until pale and thick, about 5 minutes. Add vanilla. Reduce speed to low. Add hot milk mixture in a slow, steady stream. Add flour mixture, and beat until just combined.
Pour batter into pan. Bake until center springs back when lightly touched, 25 to 30 minutes. Let cool in pan on a wire rack 20 minutes. Turn out onto rack. Remove parchment; let cool completely. Halve cake horizontally.

Make the syrup: Bring sugar and 1/4 cup water to a boil in a small saucepan, stirring until sugar has dissolved. Let cool completely. Stir in liqueur.
Make the mousse: Prepare an ice-water bath; set aside. Bring 1 cup cream just to a boil in a small saucepan. Place white chocolate in a food processor; with machine running, pour in hot cream in a slow, steady stream, and process until smooth. Transfer to a medium bowl set in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes.

Beat remaining 1 1/2 cups cream to nearly stiff peaks. Fold into chocolate mixture, then fold in candies. Cover with plastic wrap, and refrigerate until thickened and almost firm, 4 to 6 hours.
Make the pudding: Put chocolate into a large bowl; set aside. Bring cream almost to a boil in a small saucepan. Whisk yolks in a bowl. Pour in hot cream in a slow, steady stream, whisking.

Pour mixture back into pan. Cook over medium heat, stirring, until thick enough to coat the back of a spoon, about 1 minute. Pour through a fine sieve over chocolate; whisk until smooth. Set bowl in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes. Place plastic wrap directly on surface; refrigerate until set, about 3 hours.

To assemble: Spread one-third of the mousse into bottom of a glass trifle bowl that is 8 to 10 inches in diameter. Top with a cake layer, and brush with half the syrup.

Top with half the pudding, then another third of mousse. Place remaining cake layer on top; brush with remaining syrup. Top with remaining pudding, then mousse. Cover with plastic wrap, and refrigerate 12 hours.

Beat cream and sugar until soft peaks form. Top trifle with the whipped cream, and sprinkle with candies.

pictures here: http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=961c311873cb3110VgnVCM1000003d370a0aRCR D&autonomy_kw=peppermint%20trifle&rsc=ns2006_m1

[colleenjoy]

I have nothing useful to add, but I just just had to post.

When I saw the title of this thread all I could think about was the Friends episode when Pheobe makes a trifle for the gangs thanksgiving(or was it christmas).

The cookbook pages had gotten stuck together so what started as a trifle recipe on the first page ended up as (if i remember right) shepards pie on the next. so add pound cake, chocolate and ground beef...what a great combination :D

sorry to interrupt.. you can go back to all the yummy recipes now.

[Katy]

I wanted to report back on the pumpkin trifle. It was pretty good but I would prob cut back on the brown sugar or nix it altogether. The pumpkin pie filling prob has ample flavor.

I have to admit that when I was mixing the pumpkin pie filling with the vanilla pudding, I started getting really turned off by the whole thing. My ds recently started solids and it just made me think of baby food. :o I almost didn't eat the trifle at all but bit the bullet, didn't gag and went back for 2nds. :p I had a TON of the pumpkin/vanilla pudding mix leftover. Next time I'd prob use a smaller pudding mix and just add the pie filling a little at a time til I was happy w/ the flavor.

I'd make it again.I updated above as well (http://www.constantchatter.com/forum/showpost.php?p=1579446&postcount=30) (with a horrible photo - after my SIL decided to help herself)

[vjel]

lol, katy, sounds like we had similar experiences. :) I agree the pudding part was mushy. I really think it was b/c of that 30oz. can of pumpkin pie filling that made it like that. That's why I think next time I wouldn't add the entire can of pumpkin.

[alienhost]

I was going to make a chocolate trifle for Christmas eve but there will be small children there, can I eliminate the Kahlua? Would it be too dry? I also have seen people subsituting coffee for the kahlua but I don't want the toddlers to have caffine either.

Should I make the little ones a plain one with cake/pudding/cool whip? they probably wouldn't eat it anyway right?

1 Chocolate cake mix
2 pkgs. instant chocolate pudding
1 container Cool Whip
4 Heath Bars
1/4 c. Kahlua

[njdiva]

I was going to make a chocolate trifle for Christmas eve but there will be small children there, can I eliminate the Kahlua? Would it be too dry? I also have seen people subsituting coffee for the kahlua but I don't want the toddlers to have caffine either.

Should I make the little ones a plain one with cake/pudding/cool whip? they probably wouldn't eat it anyway right?

1 Chocolate cake mix
2 pkgs. instant chocolate pudding
1 container Cool Whip
4 Heath Bars
1/4 c. Kahlua

You can definitely omit the Kahlua and it will not be dry. Between the chocolate pudding & the cool whip .. the entire trifle stays moist.

Enjoy!

[bookworm]

I'd just use coffee--it's 1/4 cup for the whole recipe, which would mean less than a T for a full serving (and I'd imagine a toddler would eat less than that, so the caffeine would be pretty negligable). Having said that, since it's only 1/4 cup, I don't think the trifle would be too dry without it. It's more for flavor than moisture.

[princesse]

You have inspired me to go buy a new trifle bowl. I broke mine a few years ago . It was tragic!

[alienhost]

Thanks ladies, I'm going to omit the Kahlua, I wanted to put crushed candy canes on top and peppermint and coffee really "don't go" do they?

Although I did enjoy the peppermint mocha from Starbucks....now that's got me thinking.

What do you all think about using the peppermint candies on top?

[princesse]

Had it. Loved it!

[bookworm]

I think it's more that the peppermint doesn't go with heath bar. I'm a fan of the peppermint mocha :).

[tenofcups]

I was going to make a chocolate trifle for Christmas eve but there will be small children there, can I eliminate the Kahlua? Would it be too dry? I also have seen people subsituting coffee for the kahlua but I don't want the toddlers to have caffine either.

Should I make the little ones a plain one with cake/pudding/cool whip? they probably wouldn't eat it anyway right?

1 Chocolate cake mix
2 pkgs. instant chocolate pudding
1 container Cool Whip
4 Heath Bars
1/4 c. Kahlua

I've made a very similar trifle twice this season (once for Thanksgiving and once for Hanukah) and will be making it again for New Year's Eve. The first time I made it, I debated putting in the kahlua because our guests included two kids and two adults who don't drink. I talked to my sister, who I got the recipe from, and she said she adds it even when there are kids around because it's such a minimal amount (I think my recipe calls for less kahlua, but I'll check it on Sunday).

Anyway, turned out to be a moot point since I forgot to add the kahlua! It tasted wonderful without and I intentionally did not put it in the second time I made it. I won't be adding it for NYE either.

BTW, my recipe calls for brownies, which I think probably work better than the cake since they're very moist and tasty to begin with.

We also changed Heath Bars to Nestle Crunch bars since DH doesn't like Heath Bars (gotta love a flexible recipe!).

[alienhost]

I think it's more that the peppermint doesn't go with heath bar. I'm a fan of the peppermint mocha :).

Oh I should have mentioned that I'd leave out the heath bar, DD has a nut allergy so I don't think I can use Heath bar.


So, I think I'll go with this:

chocolate cake
chocolate pudding
cool whip
top with candy cane bits
I might add coffee or Kahlua since it is only a little bit. Debating on that still.

[Katy]

alienhost, that sounds great - with or without the coffee or Kahlua

If you make it with brownies, it's even more decadent (and oh so good!) - and it holds up better since it doesn't get as soggy

[katmg]

alienhost - you might be able to replace the Kahlua with Peppermint schnapps since you've got a mint theme going.

I'm doing a trifle for Christmas Eve dessert.

Layering amaretti cookies, blackberries, and a white chocolate marscapone cream. I've never tried it before so once again I'm experimenting on my ILs. Hope it turns out! :D

[alienhost]

alienhost, that sounds great - with or without the coffee or Kahlua

If you make it with brownies, it's even more decadent (and oh so good!) - and it holds up better since it doesn't get as soggy

I thought about brownies but had the cake mix at home ;) Next time I'll do brownies though, that would be tasty!

alienhost - you might be able to replace the Kahlua with Peppermint schnapps since you've got a mint theme going.

I'm doing a trifle for Christmas Eve dessert.

Layering amaretti cookies, blackberries, and a white chocolate marscapone cream. I've never tried it before so once again I'm experimenting on my ILs. Hope it turns out!

I thought about the schnapps but didn't know if it would be too powerful, I also thought about Godiva Chocolate liquer but didn't have it in the house. I suppose Bailey's might be tasty too.

The reason I like trifle is that you can use cake mix/pudding mix/cool whip and it looks fancier than it is. Plus it tastes good :D

Your trifle sounds awesome, let us know how it is, but sounds to complicated for me at this late time/date but I might have to try it in the future.

[katmg]

The trifle came out pretty good. The white chocolate mascarpone cream ended up being really thick - almost like whipped cream gone to butter! The amaretti cookies crumbled up in it were awesome though.

[alienhost]

katmg can you post your triffle recipe or link? It sounds yummy, I'd love to make it one of these days.

Christmas Eve triffle here's a pic of mine. It was so yummy and easy. Boxed Chocolate Fudge Cake. 2 Boxes of Jello Chocolate Fudge Instant Pudding. 1 tub Cool Whip. Crushed Candy Canes for top. I didn't add the Kalhua or Coffee and it was moist enough.

http://farm3.static.flickr.com/2338/2152583836_92106947a7.jpg?v=0

[TwnklToes80]

alienhost - you might be able to replace the Kahlua with Peppermint schnapps since you've got a mint theme going.

I'm doing a trifle for Christmas Eve dessert.

Layering amaretti cookies, blackberries, and a white chocolate marscapone cream. I've never tried it before so once again I'm experimenting on my ILs. Hope it turns out! :D

I just wanted to mention that my sister made something very similar for Christmas dinner and it was TO DIE FOR. So yummy and light enough to enjoy after a big meal. I think she used lady fingers instead of the amaretto cookies, but man, it was delish

[Chris~n~Jen]

Christmas Eve triffle here's a pic of mine. It was so yummy and easy. Boxed Chocolate Fudge Cake. 2 Boxes of Jello Chocolate Fudge Instant Pudding. 1 tub Cool Whip. Crushed Candy Canes for top. I didn't add the Kalhua or Coffee and it was moist enough.

http://farm3.static.flickr.com/2338/2152583836_92106947a7.jpg?v=0

This is very similar to the one I made for Christmas. I added peppermint extract to the cool whip and I brushed Bailey's over the cake. Very yummy and had lots of compliments on it.