The English Trifle has evolved from a defined dessert of toady cake, thick custard and fruit, to a fun and artistic dish that can include roughly any ingredient imaginable. While the customary trifles were often served as a fancy Christmas dish, the more modernized versions can be made from ice cream, gelatin, and yogurt, production them the perfect finishing touch for something as casual as a summer barbecue. The following trifle recipes are easy to make, yummy to eat, and will remind everyone just how gorgeous a trifle can be.
Home Made Ice Cream Trifle
4-Eggs
2 1/2 Cups of Sugar
5 Cups Milk
4 Cups Heavy Cream
4 1/2 Teaspoons Vanilla
1/2 Teaspoon Salt
Quart of Strawberries
pint of blue berries
Beat eggs until blended together. gently add sugar until aggregate is stiff. Add remaining ingredients and mix well. Let aggregate stand for about an hour then use electric ice cream freezer to freeze ice cream. The longer the ice cream is frozen, the firmer it will be. Make three batches of the above vanilla, but add strawberries on the second batch, and blue berries on the third. Layer the ice cream in a trifle dish, with strawberry on bottom, vanilla in middle and blueberry on top to make a red white and blue dessert. Refrigerate overnight or up to two days before serving. Decoration top with whipped topping or candies before serving.
Yogurt Trifle
1-Can Condensed Milk
1- pint of vanilla yogurt
1/3 cup lemon juice
1/2 cup chopped pecans
2 cups mini marshmallows
mix together wholly and layer the white mix on bottom of trifle bowl
Mix together one pint of blue berries and one quart of sliced strawberries. Layer over white aggregate then add a second layer of vanilla mixture, with a final layer of fruit mixture.
Jello Trifle
1- 8 oz box of blueberry gelatin (can be sugar free or regular)
1- 8 oz box of strawberry gelatin (regular or sugar free)
4 cups boiling water
2 cups cold water
1 cup blueberries
1 cup strawberries (sliced)
1 tub of whipped topping
additional blueberries and cut up strawberries for trifle garnish
Stir two cups of boiling water into each box of dry gelatin mix in two separate medium sized bowls. Stir until dissolved, and then stir one cup of cold water into each dish. Refrigerate blueberry gelatin for 1-1/2hours until partially thickened. Let the strawberry gelatin stand at room climatic characteristic while this time. After blueberry gelatin is thickened stir fresh blueberries in, and pour into a large trifle dish. Refrigerate for 30 minutes. After blueberry gelatin is refrigerated, spread 3 1/2 cups of whipped topping over for second layer. Put trifle dish back in refrigerator. Put strawberry gelatin aggregate in refrigerator for 1/12 hours until thickened. take off from refrigerator and mix in fresh strawberries, and pour into trifle dish production third layer. Next, place 1 cup of cool whip about two thirds of the way over the red layer of trifle. Put fresh strawberries and blue berries on top to garnish. Refrigerate at least three hours or overnight before serving.
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