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Make the chocolate cake. When cool, cut into 1 inch squares.
Make the chocolate pudding. Put half of the cake into clear bowl, put half of the chocolate pudding on it. Top with half the cool whip and chop the heath bar and put half of it on the cool whip.
Then, put remaining cake, top with pudding, cool whip, and the rest of the heath candy bar. Place in the refrigerator.
This dessert is so yummy. It's easy to make and everyone that likes chocolate will love this. I am a chocolate lover, so it's delicious to me. Hope you enjoy!
Source: A friend in Dalton, OH
By Dorothy from New Creek, WV
This trifle always looks like the beginning of spring to me! In my family we always make all sorts of different trifles, some being very interesting. They are fun to invent.
This is great for a covered dish dinner or large family get-together.
Prepare and bake cake according to package directions, using 2 greased 9 inch 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 soft set.
Cut one cake layer if necessary to fit evenly in 8 quart punch bowl. Poke holes in cake with a long wooded skewer; gradually pour a third of caramel topping over cake. Sprinkle with 1/2 cup pecans and spread with half of pudding mix. Spoon 1 can of pie filling over pudding; spread with 1 carton of whipped topping.
Top with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving.
Source: My Cousin Mae
By Jodi from Aurora, CO
I keep raspberries and strawberries, and other trifle fruits in the freezer ready for making jellies and trifles.
Separately prepare puddings following package directions using milk, in 2 separate bowls.
For trifle, place half of the cake cubes in 12x8 inch baking dish. in large bowl, combine yogurt and almond extract; fold in whipped topping. Spoon half of the yogurt mixture evenly over cake cubes in dish.
This chocolate trifle is so delicious and the candy pieces make it even better!
Slice cake. Spread with jam. Put one layer of drained fruit in bottom of dish. Place 1/2 of cake on top. Repeat this. Next put the syrup from peaches into saucepan; add 2 tablespoons of sugar.
Here's an idea for what you can do with left over, unfrosted cake. Set aside chunks of left over cake (or bake a 13x9 inch vanilla cake and cut into chunks). Prepare package of pudding. Mix all the fruit together.
Split sponge cake through the center with a sharp knife and spread with jam on bottom half. Put top half on. Peel apples; cut in halves and remove cores. Put in pan with sugar and enough water to cover apples.
Cut cake slices into 3 pieces each; set aside. Dissolve gelatin in 2 cups boiling water in large bowl. Add frozen strawberries, stirring to mix. Set aside to cool slightly. Prepare pudding using package directions.
In a mixing bowl, beat cream cheese, coffee powder and sugar until smooth. Beat in whipped topping until blended. Divide cake cubes between two dessert dishes; top with the cream cheese mixture and chocolate chips.
This delicious trifle is a quick and easy recipe for your next potluck or party.
These individual trifle bites are perfect for any holiday party.
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Does anyone have any good recipes for English Trifle?
Lee from US
There are many variations of the English Trifle recipe. It's really a matter of taste. My favorite is: In a large glass bowl or any serving dish, place a layer of lady fingers , sprinkle with a little sherry, rum or fruit juice, then follow with a layer of raspberries or fruit of your choice; then a layer of vanilla pudding, then a layer of whipped cream (or coolwhip). Repeat layers, finishing with whipped cream. Decorate with coconut, chocolate shavings or whatever you prefer. Any kind of plain cake may be used in place of lady fingers. Refrigerate for at least three or four hours before serving. (11/21/2005)
For many years I have made Trifle at Christmas that always gets rave reviews. I use sponge cake, a good custard ie Hornes or Birds Eye, green and red jello, fruit of your choice ( I use fruit cocktail and frozen raspberries. Just get everything ready, starting with sponge cake and layer everything using lots of custard in between. I make mine in a glass punch bowl for an attractive presentation. All of the ingredients can be made the day before you need it. Leave space on top for a good layer of whipped cream, decorate with cherries if desired. (11/22/2005)
My mom came back from living in England for two years with this recipe. Start with a layer of lady fingers cake, then layer, pudding, cake, jelly or jam, fruit or pie filling, then whipped topping. There's no certain recipe, the trick is to use layers of things that compliment each other. Enjoy! (11/22/2005)
you may want try the good housekeeping December issue or the Womans day (11/22/2005)
Every year we do this DICKENS trifle and we are not even English! For shortcuts? I buy Sara Lee Pound Cake (frozen) or if I plan it, bake a basic pound cake recipe . I tear it up into chunks , starting at the bottom of the bowl . I make custard from BIRD's ( made in England ) custard mix - can be found in International section of grocery stores, although I have made STIRRED CUSTARD from scratch too (JOY OF COOKING book) . Pour that lovely custard over the torn cake spread with whatever jams are in my fridge (raspberry /strawberry basically - sometimes apricot). Spread with whipping cream . (11/22/2005)
Here is the real thing. This recipe has been in our family for almost one hundred years, since my grandmother brought it from the "old country".
Tear or slice one layer of cake into bite-sized pieces and place on bottom of clear glass trifle bowl. Sprinkle with sherry to taste (at least 2 tbsp -- I use 1/4 cup). Follow the sherry with half of the strawberries, then with half of the custard, then with half of the whipped cream. Repeat with the second cake layer, more sherry, and the remaining strawberries, custard and whipped cream. Sprinkle top with chopped almonds. Make 8 to 24 hours ahead. Chill in refrigerator until ready to serve.
This recipe makes 8-10 generous servings. To double the recipe, double the ingredients but use TWO trifle (clear glass) bowls.
Whipped cream can be stabilized as follows:
For each cup of whipping cream, dissolve 1/2 teaspoon unflavoured gelatin in 1 tablespoon water; whip cream until soft peaks form, add gelatin mixture and continue beating until cream is stiff. Sugar and vanilla can be added if desired. Refrigerated cream will hold for 24 hours. (12/04/2005)