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									STRAWBERRY CHEESECAKE TRIFLE                             MISSISSIPPI MUD TRIFLE                                  more times and then end with a layer of cool whip.
2 quarts strawberries, sliced                            1 Package of regular Oreo cookies                       Reserve a few cookies to crumble on top OR grate
2 tablespoons sugar                                      large container of cool whip,                           chocolate on top. Refrigerate for at least 30
2 tablespoons almond extract                             mini marshmallows                                       minutes. Also can be frozen and tastes just like
2 - 8 ounce blocks cream cheese, softened                large box instant chocolate pudding, prepared           cookie dough ice cream!
1 C. sour cream                                          large box instant vanilla pudding, prepared
2 C. powdered sugar                                                                                              LAYERED BARBECUE CHICKEN COBB SALAD
1 t. vanilla extract                                     These are in order of the layers:                       1 large cucumber, scored, seeded and sliced
1/4 t. almond extract                                    Chop up 2 cups Oreo cookies with food chopper and       1/2 small red onion
16 ounce tub whipped topping                             put in bottom of trifle bowl. Add 1/2 of the            2 medium yellow or red tomatoes, seeded
1 large angel food cake, torn into pieces                chocolate pudding, about 1/2 of the cool whip, 2 cups   1 avocado, peeled and seeded
                                                         mini marshmallows, and 1/2 of the vanilla pudding.      1 package (16 ounces) iceberg lettuce salad mix
Set aside some berries for garnish. Mix rest with        Repeat. Sprinkle with chopped Oreo cookies.             3/4 cup (3 ounces) shredded Monterey Jack or
sugar and almond extract. Set aside. Mix cream                                                                   cheddar cheese
cheese, sour cream, powdered sugar, vanilla and          TURTLE TRIFLE                                           1 pound boneless, skinless chicken breasts
almond extract. Fold in whipped cream. In a trifle       8 ounces cream cheese, softened                         Salt and coarsely ground black pepper
bowl layer 1/2 cake, 1/2 berries, 1/2 cream cheese       1 1/2 cups whipping cream                               1/2 cup barbecue sauce
mixture, repeat layers. Garnish with remaining           1 1/2 teaspoons vanilla extract                         3 slices bacon, crisply cooked, drained and crumbled
berries. Refrigerate.                                    2 lbs frozen pecan pie, thawed and cut into 1-inch      (optional)
                                                         cubes                                                   1/2 cup ranch salad dressing
DOUBLE CHOCOLATE MOCHA TRIFLE                            1/3 cup chocolate fudge topping
1 pkg (18.25oz) brownie mix (plus ingredients to make    1/3 cup caramel topping                                 Cut cucumber slices in half and slice onion with
brownies)                                                1/2 cup chopped pecans, toasted (optional)              Chef's Knife. Dice tomatoes and avocado. Place half
1 ¾ cup cold milk                                                                                                of the lettuce into Trifle Bowl. Layer with tomatoes,
2 pkgs (3.4oz each) white chocolate (or vanilla)         Beat mascarpone cheese (or cream cheese), whipping      cucumber and remaining lettuce. Sprinkle with cheese
instant pudding and pie filling                          cream, and vanilla extract in a large bowl at medium    and top with avocado and onion. Cover; refrigerate
¼ cup warm water                                         speed with a heavy-duty electric stand mixer, using     salad until ready to serve. Prepare grill for direct
4 teaspoons instant coffee granules                      the whisk attachment, 2 to 3 minutes or until smooth    cooking over medium coals. Cut chicken into 1-inch
2 cups thawed frozen whipped topping                     and firm. Place half of pie cubes in bottom of a 4-     cubes; thread onto four 12-inch skewers and season
3 toffee bars (1.5 ounces each)                          quart trifle dish. Spread half of whipped cream         with salt and black pepper. Place kebabs on grid of
                                                         mixture over pie cubes. Drizzle with half each of       grill. Grill, covered, 10-12 minutes or until chicken is
Lightly spray 9”x13” Baker with vegetable oil using      chocolate fudge topping and caramel topping.            no longer pink in the center, turning occasionally with
Kitchen Spritzer. Prepare and bake brownie mix           Sprinkle with half of chopped pecans. Repeat layers.    Barbecue Tongs and brushing with barbecue sauce
according to the cake-like package directions. Cool      Cover and chill at least 1 hour and up to 8 hours.      using Barbecue Basting Brush. Discard any remaining
completely. In Classic 2-Qt Batter Bowl, whisk                                                                   barbecue sauce. Remove chicken from grill; cool
pudding mix into milk until mixture begins to thicken.   CHOCOLATE CHIP COOKIE TRIFLE                            slightly and remove from skewers. Arrange chicken
Dissolve coffee granules in warm water; add to            Skim Milk (Because all you are doing is dipping the    down center of salad; sprinkle with bacon, if desired.
pudding mixture, mixing well. Fold in whipped topping    cookies in (ala Lady Fingers in espresso for a          Drizzle dressing over salad; toss gently and serve
using Super Scraper. Cut brownies into 1-inch cubes.     Tiramisu), not much. I would just put some in bowl      immediately.
Chop toffee bars using Food Chopper. Layer 1/3 of        and dip away)
brownie cubes onto bottom of Trifle Bowl. Top with       1 pkg. chocolate chip cookies (like Chips Ahoy)         Many of our salads could be adapted in this
1/3 of pudding mixture, pressing lightly, and 1/3 of     16 oz. container non-dairy whipped topping, thawed      manner!! And they look sooo pretty!!
chopped toffee. Repeat layers two more times. Chill
30 minutes.                                              Put layer of whipped topping in bottom of bowl. Dip
                                                         cookies in milk; put 2 layers of cookies. Repeat two
1 (16-oz) frozen prepared pound cake
2 1/2 cups cold milk
1/3 cup instant coffee granules
2 sm pkgs vanilla instant pudding and pie filling
2 8 oz containers frozen whipped topping, thawed,
divided (6 cups)
1 square (1 oz) semi-sweet chocolate for baking
1/4 tsp (1 mL) ground cinnamon

Cut pound cake into 1-in cubes; set aside. Whisk
together milk and instant coffee granules; let stand
5 minutes or until dissolved. Set aside 1 cup of the
milk mixture. Add pudding mixes to remaining milk
mixture; whisk until pudding mixture begins to
thicken. Gently fold in half of the whipped topping.
To assemble, place half of the cake cubes into
bottom of Trifle Bowl, pressing down gently. Pour
                                                                                                         Trifle Bowl
half of the reserved milk mixture evenly over cake
cubes. Top with half of the pudding mixture. Grate
one-third of the chocolate over pudding mixture.
Repeat layers one time. Reserve 1 cup of the
remaining whipped topping for garnish. Spread
remaining whipped topping over entire top of trifle.
Pipe rosettes around edge of dessert with reserved
whipped topping. Grate remaining chocolate in center;
                                                                                                           & Ideas
sprinkle lightly with cinnamon.

(This makes enough for 2 bowls)
1 pkg devils food cake mix plus ingredients to make
3 small boxes instant chocolate or vanilla pudding
4 1/2 Cups milk
Lg. container Whipped Cream
1/2 bag of Heath Toffee bits
                                                         For More Ideas to Use Your New Trifle Bowl or
Bake cake in large bar pan. Cut into 2"x1" squares
                                                         for any of your Pampered Chef Needs Contact:
when cool. Mix milk with instant pudding. Make 2
layers of each ingredient. Start with cake in bottom,             Jane Suprise
spread pudding over cake, then whipped cream over
pudding, sprinkle Heath bits, repeat. Chill overnight.
Could use MINT or PISTASCHIO Pudding for St.       
Patricks Day!

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