Chef_Kate's profile page
Recipes
Toffee Trifle
By Chef_Kate
Bake cake as directed on package and let cool
- 1 (18 ounce) box yellow cake mix, baked as directed
- 1 (3 1/2 ounce) box French vanilla instant pudding
- milk, as required
- 1 (8 ounce) container whipped topping
- 1 (10 ounce) bag crushed Skor English toffee bits (in aisle with chocolate chips)
Easy Strawberry Cheesecake Trifle
By Chef_Kate
In a bowl, toss strawberries with sugar; set aside
- 2 pints fresh strawberries, sliced
- 1/2 cup sugar
- 2 (8 ounce) packages cream cheese, softened
- 3 tablespoons orange juice
- 3 cups Cool Whip
- 10 3/4 ounces frozen pound cake, thawed
- additional strawberry (to garnish)
Easy Butterfinger Trifle
By Chef_Kate
Slice the baked cake into med-large size cubes, then place half of the cubes in the bottom of a large glass serving...
- 1 prepared chocolate cake (baked and fully cooled)
- 1 (6 ounce) package instant chocolate pudding mix (prepared with milk)
- 1 (8 ounce) container Cool Whip Topping
- 3-4 butterfinger candy bars, crushed
Chocolate Toffee Trifle
By Chef_Kate
Crumble cake into small pieces
- 1 German chocolate cake, baked and cooled
- 1 (4 ounce) package instant chocolate pudding mix
- 1 2/3 cups milk
- 3/4 cup strong brewed coffee
- 1 (12 ounce) container frozen whipped topping
- 8 1/2 ounces chocolate-covered toffee bits, frozen and crushed
Cherry Trifle
By Chef_Kate
Prepare and bake cake as per package directions in a 9x13 pan
- Cake
- 1 (15 ounce) box French vanilla cake mix or yellow cake mix
- 3 eggs
- 1/3 cup oil
- 1 1/2 cups water
- Cherry Layer
- 2 (20 ounce) cans cherry pie filling
- 1 (15 ounce) can of bing cherries in heavy syrup
- Pudding
- 2 (4 ounce) boxes French vanilla instant pudding
- 4 cups milk
- 1 1/2 teaspoons ground nutmeg
- Whipped cream
- 1 pint whipping cream, beaten until stiff
- 2 teaspoons vanilla extract
- 3 tablespoons confectioners' sugar or
- 1 (16 ounce) container Cool Whip
Easy Strawberry Trifle
By Chef_Kate
Hull and slice strawberries and put into a large bowl
- 2 quarts fresh strawberries
- 1 (10 ounce) jar strawberry glaze
- 1 (18 ounce) box yellow cake mix
- 2 (3 ounce) packages instant vanilla pudding
- 2 (8 ounce) Cool Whip
Hot Fudge Brownie Trifle
By Chef_Kate
Bake brownies as directed on the box let cool
- 1 (18 ounce) box fudge brownie mix
- 2 (1 ounce) Skor candy bars, broken up into bits
- 2 (4 ounce) boxes instant chocolate pudding mix
- 1 (16 ounce) jar hot fudge
- 2 (16 ounce) Cool Whip
Strawberry Banana Brownie Trifle
By Chef_Kate
Mix the brownie mix as directed on package, adding extra egg for cake-like brownies
- 1 (20 ounce) box brownie mix
- 2 pints fresh strawberries
- 2-3 bananas, sliced
- 1 (12 ounce) container Cool Whip
- 4-5 Skor candy bars, chopped
Strawberry Cheesecake Trifle
By Chef_Kate
In a large bowl, cream together cream cheese and sugar; add sour cream, vanilla and almond extract
- 2 (8 ounce) packages cream cheese
- 2 cups confectioners' sugar
- 1 cup sour cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 pint whipping cream
- 1 teaspoon vanilla extract
- 1 tablespoon sugar
- 1 angel food cake (torn into bite-size pieces)
- 2 quarts fresh strawberries, thinly sliced
- 3 tablespoons sugar
- 3 tablespoons almond extract
Ricotta Filled Blintzes
By Chef_Kate
1. Combine the flour, milk, egg whites, and margarine in a food processor or blender
- 3/4 cup all-purpose flour
- 3/4 cup fat-free milk
- 2 egg whites, or 1/2 cup egg substitute
- 1 Tbsp margarine,melted
- 15 oz low-fat ricotta cheese
- 2 Tbsp powdered sugar or chocolate-flavored powdered sugar
- 1 1/2 tsp pure vanilla extract
- 1/4 cup strawberry or raspberry jam