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Pampered Chef Thread: Luau-themed trifle dish???

  1. #1

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    Default Luau-themed trifle dish???

    Can anyone think of one? I have a friend doing a luau-theme with skewers, drinks, etc. If there's a way to use my trifle bowl, I'd love to.

  2. #2
    heat123's Avatar
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    what about doing the rum cake in the bowl? I have done the cake and think it would work for the trifle bowl!
    Heather Lynn

    Pampered In CA


    Made Incentive Level 1 2008~ 2nd Time!


    ~Praying For Paige~

  3. #3

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    Quote Quote by heat123
    what about doing the rum cake in the bowl? I have done the cake and think it would work for the trifle bowl!
    Mmm, sounds yummy. Can you remind me where that recipe is? I'm still fairly new. Thanks for being so quick to advise!

  4. #4

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    I made this trifle about a month ago and it was DELICIOUS! I think I also added strawberries. Mango would probably be good too! Hope you enjoy it!


    Tropical Dream Trifle

    1 frozen prepared pound cake (10.75 ounces)
    1 can (8 ounces) crushed pineapple in juice, undrained
    1 lime
    1 large banana, chopped
    1 container (12 ounces) frozen whipped topping, thawed, divided
    1 container (8 ounces) sour cream
    1/2 cup powdered sugar
    1/4 cup sweetened flaked coconut, toasted
    1 kiwi, peeled and sliced

    Cut pound cake into 3/4-inch cubes; place in large bowl. Add pineapple; toss gently and set aside.

    Zest lime to measure 1 teaspoon zest. Juice lime to measure 1 tablespoon juice. Chop banana. In a bowl, combine banana, lime juice and lime zest; mix well.

    Add whipped topping, sour cream and powdered sugar to banana mixture; mix well.

    To assemble trifle, place one-third of the cake cubes into bottom of a trifle bowl. Top with one-third of filling mixture, spreading evenly. Repeat layers two more times. Sprinkle coconut over top of trifle. Pipe rosettes of reserved whipped topping around edge of bowl. Slice kiwi. Cut slices in half and place between rosettes. Refrigerate at least 30 minutes before serving.

    Yield: 10 servings

    Nutrients per serving: Calories 320, Total Fat 16 g, Saturated Fat 13 g, Cholesterol 80 mg, Carbohydrates 38 g, Protein 3 g, Sodium 140 mg, Fibre less than 1 g

  5. #5
    chefann's Avatar
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    Quote Quote by LoveMyKids
    Mmm, sounds yummy. Can you remind me where that recipe is? I'm still fairly new. Thanks for being so quick to advise!
    The Rum Cake is on Consultant's Corner under Products and Recipes> Taste of the Tropics. It's the Island Breeze Rum Cake.
    Delish!

    Post Slut level RAINBOW since 10/23/2007


    The opinions expressed in this post are those of Ann Szwarc, and do not reflect the opinions of The Pampered Chef® or Chef Success. Your mileage may vary. Void where prohibited. Proper attire please. We are trained professionals; do not attempt this at home.

  6. #6
    cmdtrgd's Avatar
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    make sure to put a plastic lei around the bowl, too!
    Kate Jensen
    Independent Director


    Working to Advanced by National and Senior by Leadership!
    Wave 3 for me in Chicago!

  7. #7
    cmdtrgd's Avatar
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    Maybe even rim it with tropical colored sugar!!!
    Kate Jensen
    Independent Director


    Working to Advanced by National and Senior by Leadership!
    Wave 3 for me in Chicago!

  8. #8
    chefann's Avatar
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    Or hang a little grass skirt around the bottom edge.

    And stick a paper umbrella in it. (Which I never understood- is that to keep your drink from getting diluted if it starts raining?)

    Post Slut level RAINBOW since 10/23/2007


    The opinions expressed in this post are those of Ann Szwarc, and do not reflect the opinions of The Pampered Chef® or Chef Success. Your mileage may vary. Void where prohibited. Proper attire please. We are trained professionals; do not attempt this at home.

  9. #9

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    Mmmm, Mmmm, Mmmm... I'm gonna have to go shopping TONIGHT!

    ROFL! You guys are cracking me up!

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