Delicious Strawberry Cream Trifle Recipe from Catalog Pg. 8

[K_Jurich]

Does anyone have the strawberry cream trifle from pg 8 of the catalog typed up yet?

 

[wadesgirl]

You can pull it from CC under the Season's Best recipes

 

[chefruthie]

If you go to CC under recipes, the current and lots of the past Seasons Best are on there. You can print it from there.

HTH

 

[AnnieBee]

It's also in a post under the "what are you cooking for Easter thread" (or called something like that). I'll see if I can find it.

 

[AnnieBee]

FWIW, I found this very sweet (didn't really like it). I would recommend substituting 1 container of strawberry yogurt for plain yogurt. On the other hand, alot of people love it as it is! Hope this helps!

The Pampered Chef ®
Strawberry Cream Trifle Recipe

1/2 cup sliced almonds, toasted
1 pkg (10.75 oz) frozen pound cake, thawed
1 qt. fresh strawberries
1 container (16 oz) frozen sliced strawberries in syrup, thawed
1 lemon
3 containers (8 oz each) blended strawberry yogurt
1 pkg (3.4 oz) cheesecake instant pudding and pie filling
1 container (8 oz) frozen whipped topping, thawed, divided
Powdered sugar

Coarsely chop almonds using Food Chopper. Cut pound cake into 1-in. cubes using Color Coated Bread Knife; set aside. Set aside one strawberry for garnish. Hull remaining strawberries and cut into quarters. In Classic Batter Bowl, combine fresh and frozen strawberries; mix well.

Juice lemon using Juicer to measure 2 tbsp juice. In Stainless (4-qt.) Mixing Bowl, whisk lemon juice, yogurt and pudding mix until smooth using Stainless Whisk; immediately fold in 1 cup of the whipped topping.

To assemble trifle, place one-third of the pound cake cubes into bottom of Trifle Bowl. Top pound cake with one-third of the strawberry mixture. Top with half of the yogurt mixture, spreading evenly. Sprinkle with one-third of the almonds. Repeat layers one time. Top with remaining pound cake cubes and remaining strawberry mixture.

To garnish, spread remaining whipped topping over top of trifle, forming a flat surface using Small Spreader. Sprinkle remaining almonds over whipped topping. Sprinkle with powdered sugar using Flour/Sugar Shaker. Create strawberry fan with reserved strawberry; place into center of trifle.

Yield: 12 servings

Nutrients per serving: Calories 290, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 40 mg, Carbohydrate 44 g, Protein 5 g, Sodium 240 mg, Fiber 2 g

Cook's Tip: To toast almonds, place almonds into Small Micro-Cooker®; microwave on HIGH 1-2 minutes or until golden brown, stirring after each 30-second interval. Cool completely.

Vanilla or white chocolate pudding and pie filling can be substituted for the cheesecake pudding, if desired. If using vanilla pudding, add 6-8 drops of red food coloring for a pinker color, if desired.

To make a strawberry fan, open the Egg Slicer Plus® and place the strawberry stem end down; slice most of the way through it with wires. Remove the strawberry from the wires and gently fan out the slices.

© The Pampered Chef, Ltd., 2001

 

[jbdowd0798]

Has anyone made this with the Sugar-Free fat Free Cheesecake pudding/pie filling mix?? Thats all I can find and I'm a little confused with the Newswire's note about serving size. HELP!! I need to make it for Saturday!!

 

[DebbieJ]

I've made it with Sugar Free. The point of the newswire is that you just use one box of pudding. But the sugar free is lighter, so the oz will be different. My host last weekend was confused and bought three boxes. You just need one!

 

[jbdowd0798]

Thank you. I saw the newswire thing too and thought that but wasn't 100% sure. THANKS! I had another consultant use 3 boxes and it was really dense. LOL- the trifle not her!

 

[BethCooks4U]

I add our cinnamon sprinkles to this recipe and the guests are loving it!!

If it's too sweet for you substitute the (thawed) frozen strawberries in syrup for a second quart of fresh strawberries.

You can also substitute the pound cake with angel food cake but that would be sweeter again.

Oh, and I do the top layer of cool whip with the EAD.

 

[legacypc46]

I'm topping off with the EAD as well, plus shave some chocolate using the Microplane. (I figure why not demo an extra $40+ in products.)

Beth, when do you add the sprinkles and how much? That sounds yummy.

 

[BethCooks4U]

I'm topping off with the EAD as well, plus shave some chocolate using the Microplane. (I figure why not demo an extra $40+ in products.)

Beth, when do you add the sprinkles and how much? That sounds yummy.

I use the microplane too. The chocolate is a GREAT idea. I use the chopped nuts on the first two layers and then use the microplane for the top layer of nuts.

I have just been putting a generous shaking of sprinkles on top but last night we decided (after we were done) that I need to start putting it on all 3 layers so everyone gets a taste of the sprinkles and not just those that get the top of the trifle.

Speaking of adding products to the demo, everyone knows how to make the strawberry fan with the egg slicer plus, right? They don't suggest that in the recipe and I would bet some are cutting the strawberry with one of the knives (not a bad idea but everyone can picture uses for knives and that extra tip for the egg slicer is always a good one to give added value).

 

[legacypc46]

Thanks Beth. I normally do the strawberry fan too, but DH bent my tines and I'm waiting on a new one.

This recipe has defintiely been a hit (lots of requests to keep the catalog at those shows)