Berry Trifle

Ingredients:

• 1 (10.75 ounce) package prepared pound cake, cubed
• 1 (10 ounce) package frozen blueberries
• 1 (10 ounce) package frozen raspberries
• 1 (10 ounce) package frozen blackberries
• 2 tablespoons praline liqueur
• 1 (5 ounce) package instant vanilla pudding mix
• 1/2 cup milk
• 1 (14 ounce) can sweetened condensed milk
• 1 (8 ounce) container frozen whipped topping, thawed

How to prepare Berry Trifle:

1. Place cubed cake in bottom of large glass serving bowl. Layer the blueberries,raspberries and blackberries on top of the cake. Sprinkle with praline liqueur.

2. In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of whipped topping, stir well. Pour mixture over frozen berries. Top custard with remaining cool whip. Let sit at room temperature for 1 hour or in refrigerator for 2 to 3 hours, enough for the berries to thaw before serving.
 

Banana Trifle

Ingredients:

* 2 (3.5 ounce) packages instant banana pudding mix
* 1 quart cold milk
* 2 bananas, chopped
* 4 cups heavy cream
* 4 teaspoons vanilla extract
* 1 cup confectioners' sugar
* 1 (12 ounce) package prepared pound cake, cubed
* 1/2 (12 ounce) box vanilla wafers crushed

How to prepare Banana Trifle:

1. Whisk pudding mix with milk until smooth. Stir in chopped bananas; set aside.

2. In a large bowl, whip cream until stiff peaks are just about to form. Beat in
vanilla and sugar until peaks form. Make sure not to over-beat, or cream will become lumpy and butter-like.

3. Layer half the pound cake cubes, half the pudding, half the whipped cream, and half the crushed vanilla wafers in a trifle bowl. Repeat with the remaining cake, pudding, and whipped cream, and top with the remaining crushed wafers. Chill in the refrigerator until ready to serve.

Chocolate Trifle

Ingredients:

* 1 (19.8 ounce) package brownie mix
* 1 (3.9 ounce) package instant chocolate pudding mix
* 1/2 cup water
* 1 (14 ounce) can sweetened condensed milk
* 1 (8 ounce) container frozen whipped topping, thawed
* 1 (12 ounce) container frozen whipped topping, thawed
* 1 (1.5 ounce) bar chocolate candy

How to prepare Chocolate Trifle:

1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.

2. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.

3. In a trifle bowl or glass serving dish, place half of the brownies, half of the
pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

Strawberry Trifle

Ingredients:

• 1 (5 ounce) package instant vanilla pudding mix
• 3 cups cold milk
• 1 (9 inch) angel food cake, cut in cubes
• 4 bananas, sliced
• 1 (16 ounce) package frozen strawberries, thawed
• 1 (12 ounce) container frozen whipped topping, thawed

How to prepare Strawberry Trifle:

1. Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.

Raspberry Trifle

Ingredients:

• 1 1/2 cups heavy cream
• 1/4 cup white sugar
• 2 (8 ounce) packages cream cheese, softened
• 2 teaspoons lemon juice
• 1 1/2 teaspoons vanilla extract
• 1/2 cup white sugar
• 1 (10.75 ounce) package prepared pound cake
• 2 (10 ounce) packages frozen raspberries, thawed
• 2 tablespoons unsweetened cocoa powder, for dusting

How to prepare Raspberry Trifle:

1. In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.

2. Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.

Strawberry Banana Trifle

Ingredients:

• 1 cup sugar
• 1/4 cup cornstarch
• 3 tablespoons strawberry gelatin powder
• 1 cup cold water
• 1 pint fresh strawberries, sliced
• 1-3/4 cups cold milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• 3 medium firm bananas, sliced
• 1 tablespoon lemon juice
• 6 cups cubed angel food cake
• 2 cups heavy whipping cream, whipped
• Additional strawberries or banana slices, optional

How to prepare Strawberry Banana Trifle:

1. In a saucepan, combine the sugar, cornstarch and gelatin; stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Remove from the heat. Stir in strawberries; set side.
3. In a large bowl, combine milk and pudding mix. Beat on low speed for 2 minutes set aside. Toss bananas with lemon juice; drain and set aside.
4. Place half of the cake cubes in a trifle bowl or 3-qt. serving bowl. Layer with half of the pudding, bananas, strawberry sauce and whipped cream. Repeat layers.
5. Cover and refrigerate for at least 2 hours. Garnish with additional fruit if desired.