Thursday, December 20, 2007

Caramel Apple Trifle

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.


This makes an enormous amount and is best suited for a punch bowl. It IS delicious!

Strawberry Trifle

2 prepared angel food cakes or pound cakes or bake a white or yellow cake
fresh strawberries, sliced or frozen strawberries with juice
1 large box instant vanilla pudding
1 (16 oz.) Cool Whip

Prepare pudding according to package directions, let thicken. Stir in Cool Whip and blend. Cut cakes into small cubes; layer bottom of trifle bowl. Add layer of pudding mixture and strawberries; repeat 2-3 times. Finish with sliced strawberries. Chill.

Double Chocolate Mocha Trifle

1 pkg. (18.25oz.) brownie mix (plus ingredients to make cake-like brownies)
4 tsp. instant coffee granules
1/4 C warm water
1 3/4 C cold milk
2 pkgs. (3.4 oz. each) white chocolate instant pudding mix
2 C Cool Whip
3 Heath bars, coarsely chopped

Prepare brownies according package directions to make cake-like brownies; bake and cool completely.

Dissolve coffee granules in water; add milk and pudding mix. Whisk until mixture is smooth and begins to thicken. Gently fold in Cool Whip.

Cut brownies into small cubes; layer bottom of trifle bowl with brownies. Top with 1/3 of pudding mixture; press lightly. Sprinkle 1/3 chopped Heath bars. Repeat layers two more times.

From Pampered Chef. This is an all-time favorite!

Pumpkin Gingerbread Trifle

Two packages (14oz.) gingerbread mix
One 5.1 oz. pkg. cook and serve vanilla pudding mix
One 30 oz. can pumpkin pie filling
1/2 C packed brown sugar
1/3 tsp ground cinnamon
One 12 oz. carton Cool Whip
1/2 C crushed gingersnaps

Bake the gingerbread according to directions; cool completely. Prepare pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cinnamon into the pudding.

Cut gingerbread into cubes; layer cubes in bottom of trifle bowl or large glass bowl. Layer 1/2 pudding mixture over gingerbread, then add a layer of Cool Whip. Repeat with the remaining gingerbread, pudding, and Cool Whip. Sprinkle the top with crushed gingersnaps if desired. Refrigerate overnight.

Serves 20

From The Lady and Sons Cookbook