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    You are in: Home / Cookbooks / TRIFLES, LAYERED DESSERTS
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    TRIFLES, LAYERED DESSERTS

    Trifles and layered desserts that can be made ahead are great for entertaining. Anything that can be made the day before frees up time for visiting with guests.
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    Too easy! Good for a quick dessert. You can use instant pudding if you like.

    Recipe #198914

    If you have viewed my other recipes, you might have picked up that I favor low fat, low sugar recipes. Some people might think ---why? Where is all the fun of eating gone? If you try this recipe, you will quickly discover that flavor and low calories, low fat can go together. This is becoming my signature dessert. My family raved about it and yours will, too! The majority of the ingredients and technique came from a Nilla Wafers cookie box but I have modified it to the "light" side.

    Recipe #357014

    This is a recipe I made using another one and adjusting to suit my needs for a cooking class. It's delicious and impressive!!

    Recipe #140007

    Wonderful rich cool dessert with fresh peaches. It came from a booklet, "Delicious Desserts Made Easy", put out by Borden in 1981. I keep losing my dog-earred copy so now I try to put it all on my recipe program.

    Recipe #10227

    2 Reviews |  By Rita~

    This Trifle is a layered dessert that has a German influence from the wine though the trifle is of English origin. This one has lemon curd which is also a favorite of the English. Given a tropical feel from the apricots, bananas, coconut, and nuts! Fusion I would Say so! The hardest part of making this is the microwaved lemon curd which take all of 10 minutes. This makes a good pot luck dessert.

    Recipe #116466

    I got this recipe from my friend about 20 some odd years ago. I always make it for Company and they find it absolutely delicious. Not too overly sweet and a delicious custard filling. It looks divine in a clear glass bowl. A little bit of work but so worth it. Times do not take in chilling times

    Recipe #361241

    After searching the internet for a trifle that resembled a S'more, I decided it was really easy to just come up with one myself! It got rave reviews at our office luncheon!

    Recipe #91761

    Posting as a request. A variation of the Sicilian dessert. Cook time listed is pretty much just for assembling the cake.

    Recipe #77906

    Creamy Summer Dessert for the World Tour II chock full of peaches and raspberries

    Recipe #173530

    Easy to put together & always popular. Prep time doesn't include cooling time for cake.

    Recipe #104473

    This recipe comes from a Nov 2003 local newspaper clipping, in response to a reader looking for a recipe for a cake similar to one at a Hometown Buffet restaurant in Ohio. Preparation time is mostly the time it takes to chill & set up.

    Recipe #211111

    Great to serve to company! Cook time is cooling time

    Recipe #57928

    From the Syllabub blog at blogspot.com. Recipe #291854 and Recipe #291855 are specifically intended for use in this recipe. "Prep time" includes making and cooling the custard. Some people like to decorate their trifle with toasted sliced almonds. You could also use a handful of left-over whole fruit. Or – just leave plain. As soon as you dig into the trifle, and serve it up, it will all collapse anyway – there is no such thing as an elegant serving of trifle. For that, you would need to make individual trifles, which some restaurants do, but it definitely detracts from the debauchery.

    Recipe #291863

    Here is a basic trifle recipe that can be built upon in so many ways. Here, I have listed only a few of the MANY variations you can make using this recipe. Have fun and experiment and please let me know what you come up with. This recipe is awesome. Cook time is chill time and will be longer if you make your own cake.

    Recipe #119065

    This recipe from Forepaughs restaurant in St. Paul, Minnesota, a layered cake-and-berry specialty in its tall glass bowl, is a holiday show stopper. Prep time is approximate and includes chilling. (This is an adopted recipe. I have not prepared this particular version of trifle.)

    Recipe #478

    Do this early in the day and it will be chilled and ready after dinner. Cook time is chilling.

    Recipe #42258

    My granddaughter & I watched an episode of Everyday Italian when Giada was making this. It looked fun so we tried it. I didn't have brandy on hand so used tiramisu flavored coffee syrup. It was easily assembled & tasted great. (Zuccotto is Tuscan dialect for a cardinal's skull cap - maybe the cake is named such for its shape?)

    Recipe #164159

    Wonderfully rich tasting concotion. Cooking time is chilling time.

    Recipe #138059

    Cool, light and refreshing. With springtime here and summer just around the corner, it can be served at showers, brunch or picnics. Low fat with alteration of ingredients. Cooking time includes the setting of jello and pudding.

    Recipe #23568

    123 Reviews |  By Mirj

    I have made zillions of trifles in my lifetime, but this one is fantastic. Toffee bits are unavailable where I live, so I always have visitors bring me some just to make this (usually for them).

    Recipe #16028

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