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Key Lime Trifle

  • 1 box angel food cake mix (water called for on the cake mix box)
  • 2 cans (14 oz each) sweetened condensed milk
  • 1/2 cup freshly squeezed key lime juice
  • 2 1/4 cups whipping cream
  • 10 nature valley oats ‘n honey crunchy granola bars (5 pouches from 8.9 oz box)
  • 2 tsp grated Key lime peel
  • 2 containers (8 oz each) frozen extra creamy whipped topping with real cream, thawed
  • 2 bars (3.5 oz each) good quality white chocolate, coarsely chopped (do not use baking chocolate)

heat oven to 350 degrees ( or 325 degrees for dark or nonstick pan). Mix, bake and cool cake as directed on cake mix box using 13 by 9 inch pan. Cut cooled cake into about 3/4 inch pieces; set aside.

In large bowl, beat condensed milk and lime juice with whisk until well combined. In chilled medium bowl, beat whipping cream with electric mixer on high speed until medium to stiff peaks form. Using rubber spatula, gently fold whipped cream into condensed milk-lime mixture until smooth. Cover; refrigerate until needed.

Using food processor, process granola bars until ground.

Gently stir lime peel into whipped topping (do not overmix). Set aside.

In 3 quart glass trifle bowl, spoon layer of lime-cream mixture. Follow with layers of ground granola bars, chopped white chocolate and cake pieces. Repeat layers, leaving room for final layer of whipped topping. If desired, garnish with additional ground granola bar and key lime slices. Cover; refrigerate at least 1 hour before serving.

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Chocolate Trifle

You need to prepare ahead:

  1. A chocolate cake in a 9X13 pan.  A cake mix is fine.  Andrew used brownies.
  2. 3 boxes of instant chocolate pudding.  The small 4 serving size.
  3. 2 large containers of Cool Whip, thawed.  You won’t need all of this, but you need 3 or 4 small ones or 2 large ones.  You don’t want to run out of this part.
  4. Hershey’s Heath, English Toffee Bits.  Usually in the baking section.  But if you can’t find them you could buy Heath Bars and break them apart.

When you have everything ready you cut the cake into small pieces.  Usually I cut in about 1 inch squares, but it doesn’t have to be exact.

Put the cake in one layer in the bottom of Trifle bowl.  Squeeze it in so the whole bottom is covered.  If you make three layers you have plenty of cake.

Then add the pudding in a generous layer, but not quite as thick at the cake.  As the trifle sits overnight in the fridge the pudding and cake merge.

Then cover with cool whip and sprinkle with Heath bits.

Repeat until bowl is full.  You may have some ingredients left.

Cover with plastic wrap and refrigerate at least overnight.  It looks so impressive and is so easy to make and so delicious.

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Kneaders Triple-Chocolate Peppermint Trifle

Prepared by Guest Chef Tami Vincent

INGREDIENTS FOR SERVING:

9 Kneaders Double Fudge Brownies
1 ½ cups heavy cream
¼ cup confectioners’ sugar
¼ cup coarsely chopped peppermint candies or candy canes.

INGREDIENTS FOR  SYRUP:

¼ cup granulated sugar
¼ cup water
1/3 cup chocolate flavored liquor

Make the syrup:  Bring the sugar and water to a boil in a small saucepan; stir until sugar dissolves.  Let cool.  Stir in liqueur until dissolved.  Set aside.

INGREDIENTS FOR CHOCOLATE MOUSSE

2 ½ cups heavy cream
12 oz. white chocolate, finely chopped
½ cup coarsely chopped peppermint candies or candy canes.

Make an ice water bath, set aside.  Bring 1 cup of cream  just to a boil in a small saucepan.   Place white chocolate in a food processor; with machine running, pour in hot cream in a slow, steady stream, and process until smooth.  Transfer to a medium bowl set in ice-water bath.  Let cool. Stir occasionally, until thick enough to hold ribbons on surface, about 15 minutes.
Beat remaining 1 ½ cups cream to nearly stiff peaks.  Fold into chocolate mixture, then fold in candies.  Cover with plastic wrap, and refrigerate until thickened and almost firm 4 to 6 hours.

INGREDIENTS FOR PUDDING

8 oz milk chocolate, finely chopped
2 cups heavy cream
3 large egg yolks, room temperature

Put chocolate into a large bowl; set aside.   Bring cream almost to a boil in a small saucepan.  Whisk yolks in a bowl.  Pour in hot cream in a slow, steady stream, whisking.
Pour mixture back into pan.  Cook over medium heat, stirring, until thick enough to coat the back of a spoon, about 1 minute.  Pour through a fine sieve over chocolate; whisk until smooth.   Set bowl in ice-water bath.   Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes.  Place plastic wrap directly on surface; refrigerate until set. About 3 hours.

To Assemble:  Spread one-third of the mousse into the bottom of a glass trifle bowl that is 8 to 10 inches in diameter.   Top with brownies cut into inch pieces.  Brush with half the syrup. Top with half the pudding, then another third of mousse.   Place remaining brownies on top,  brush with remaining syrup. Top with remaining pudding, then mousse.  Cover with plastic wrap and refrigerate 12 hours.

 

To serve:  Beat cream and sugar until soft peaks form.  Top trifle with the whipped cream, and sprinkle with candies.   Enjoy.