Berry Trifle

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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


Directions

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

Australian English Trifle

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Australian English Trifle

Ingredients

1 (10 inch) sponge cake, cut in cubes
1 (15.25 ounce) can fruit cocktail, drained
1 (3 ounce) package port wine flavored gelatin mix
2 tablespoons custard powder
4 teaspoons white sugar
1/2 cup milk


Directions

1 Place the cake in a glass serving bowl and cover with the canned fruit. Prepare gelatin according to package instructions and pour over fruit and cake.
2 Combine custard powder and sugar in a small saucepan over medium heat. Stir in milk and cook until thick and creamy. Pour over sponge cake mixture. Chill until set.

American Trifle

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American Trifle

Ingredients
4 cups boiling water
1 (6 ounce) package JELL-O Brand Gelatin, any red flavor
1 (6 ounce) package JELL-O Brand Berry Blue Flavor Gelatin
2 cups cold water
1 (10.75 ounce) loaf frozen pound cake, thawed and cut into cubes (4 cups)
1 (8 ounce) container COOL WHIP Whipped Topping , thawed
2 cups strawberries, sliced


Directions
1 Stir 2 cups of the boiling water into each flavor of gelatin in separate bowls at least 2 minutes until completely dissolved. Stir 1 cup cold water into each bowl. Pour into separate 13x9-inch pans. Refrigerate 3 hours or until firm. Cut each pan into 1/2-inch cubes.
2 Place red gelatin cubes in 3-1/2-quart bowl or trifle bowl. Layer with cake cubes, 1/2 of the whipped topping and strawberries. Cover with blue gelatin cubes. Garnish with remaining whipped topping.
3 Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in refrigerator.

Fereni Starch Pudding

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Fereni Starch Pudding

Ingredients

2/3 cup cornstarch
2 cups milk
6 whole cardamom seeds
1/2 cup ground almonds
rosewater to taste
1/4 cup blanched slivered almonds
1/4 cup white sugar


Directions
1 Dissolve corn starch in 1 cup of cold milk.
2 Bring remaining milk to boil with cardamom and ground almonds. Then add corn starch mixture and stir continuously with a whisk. Add sugar and rosewater to taste. Allow the mixture to boil for about 3 more minutes on medium heat. Remove cardamom seeds from the mixture and pour it into serving dishes. Garnish with slivered almonds and serve warm or cold. Enjoy!

Quinoa Pudding

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Quinoa Pudding

Ingredients
1 cup quinoa
2 cups water
2 cups apple juice
1 cup raisins
2 tablespoons lemon juice
1 teaspoon ground cinnamon, or to taste
salt to taste
2 teaspoons vanilla extract


Directions



1 Place quinoa in a sieve and rinse thoroughly. Allow to drain, then place quinoa in a medium saucepan with water. Bring to a boil over high heat. Cover pan with lid, lower heat, and allow to simmer until all water is absorbed and quinoa is tender, about 15 minutes.
2 Mix in apple juice, raisins, lemon juice, cinnamon, and salt. Cover pan and allow to simmer for 15 minutes longer. Stir in vanilla extract. Serve warm.

Nugget Pudding

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Nugget Pudding

Ingredients

4 tablespoons butter
1 cup white sugar
1 lemon, juiced and zested
1/4 cup all-purpose flour
1/4 cup wheat and barley nugget cereal (eg. Grapenuts TM)
2 eggs, separated
1 cup milk


Directions

1 Preheat oven to 350 degrees F (175 degrees C).
2 In large bowl cream together butter, sugar and lemon rind with electric mixer. Blend in flour and cereal. Beat in egg yolks, lemon juice and milk. In a separate bowl, beat egg whites with clean beaters until stiff. Fold egg whites into butter mixture and pour into an 8x8 inch baking dish.
3 Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 30 to 45 minutes, or until pick inserted in center comes out clean.

Trifle Pudding

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Trifle Pudding

Ingredients
1 (3 ounce) package non-instant vanilla pudding mix
2 cups half-and-half cream
2 tablespoons dark rum
3 tablespoons white sugar
2 cups heavy whipping cream
2 (18.25 ounce) packages angel food cake mix, prepared in 10 inch round cak
1/4 cup brandy
1/4 cup dry sherry
38 large strawberries
2 tablespoons raspberry preserves


Directions

1 Combine pudding mix with half and half. Cook on low heat 12 to 15 minutes, or until mixture comes to a boil and partially thickens. Stir well occasionally. Turn off heat and allow to cool slightly. Mix in rum. Chill pudding thoroughly. Whip 1 1/4 cups cream and 1 tablespoon sugar until stiff. Fold into chilled pudding mixture.
2 Using a brush, coat a deep, 10" diameter bowl, with raspberry preserves up to within 1 inch of top.
3 Slice both sponge cakes horizontally into halves. Skim crust off top of both layers. Place top slice, crust side up in bottom of preserves-coated bowl, curving outer edge of layer upward. Combine brandy and sherry, and sprinkle a fourth of the mixture (approximately 2 tablespoons) over the cake slice. Spread 1/3 of the chilled pudding mixture over the surface of the cake slice. Repeat procedure 2 additional times.
4 Finish by arranging 15 to 18 strawberries on the top of the third layer of pudding and cover with fourth cake layer, crust side down. Sprinkle with remaining brandy-sherry mixture
5 Whip the remaining 1 cup cream and 2 tablespoons sugar until stiff. Make mounds of whipped cream around the edge of the bowl and across the diameter with a spoon. Top each mound with a strawberry. Refrigerate at least 2 hours before serving.

Steamed Christmas Pudding

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Steamed Christmas Pudding

Ingredients
1 1/2 cups self-rising flour
1 cup white sugar
1 teaspoon ground cinnamon
2 eggs, beaten
1/4 cup melted butter
1/2 cup prepared mincemeat pie filling
1/2 cup whole cranberry sauce
1/2 cup pumpkin puree

1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese
1/3 cup confectioners' sugar


Directions
1 Grease one 2-quart lidded pudding mold. Sift together the flour, sugar and cinnamon; set aside.
2 In a large bowl, mix together the eggs, butter, mincemeat, cranberry sauce and pumpkin. Add to flour mixture and mix until smooth; pour into pudding mold.
3 Place a rack in the bottom of a large pot, over medium heat, and fill 1/2 way up with boiling water. Place the pudding on the rack. Steam for 2 1/2 hours.
4 Check the pan occasionally and add more water if needed. Check for doneness by inserting a toothpick in the center. When firm, place the pudding mold on a rack outside of the water for 10 minutes and unmold.
5 Prepare a sauce by blending together the sour cream, cream cheese and confectioners sugar. Spoon dollops over warm pudding and serve.

Pineapple Meringue Pudding

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Pineapple Meringue Pudding

Ingredients

1/3 cup cornstarch
2/3 cup white sugar
1/2 teaspoon salt
3 cups hot milk
3 egg yolks
1 1/2 teaspoons grated orange zest

2 cups pineapple chunks
1/2 (16 ounce) package vanilla wafers

3 egg whites
1/3 cup white sugar
1/4 teaspoon salt


Directions

1 Combine cornstarch, 2/3 cup sugar and 1/2 teaspoon salt in top of double boiler over simmering water. Pour in hot milk, stir and cover and cook, stirring occasionally, 10 minutes, or until thick. Beat egg yolks in separate bowl. Pour a little of hot milk mixture into egg yolks, and stir to combine. Pour egg mixture back into rest of milk mixture and stir well. Cook 2 minutes more, stir in orange zest, and remove from heat and let cool.
2 Preheat oven to 350 degrees F (175 degrees C).
3 Layer vanilla wafers, cooled pudding and pineapple in six ovenproof serving dishes or large ramekins. In large bowl, whip egg whites with 1/3 cup sugar and 1/4 teaspoon salt until stiff peaks form. Top puddings with egg white mixture.
4 Bake 15 minutes, until meringue is golden brown. Let cool and chill in refrigerator until serving.

Fruity Pudding

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Fruity Pudding

Ingredients
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 (15.25 ounce) can fruit cocktail, drained


Directions

1 Prepare the pudding according to package directions; refrigerate until chilled.
2 Fold in the whipped topping and fruit; chill and serve.