pamperedlinda
Gold Member
- 10,156
Strawberry Cream Trifle and Mojitos Recipes Anyone?
- Thread starter pamperedlinda
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Discussion Overview
The thread centers around requests and sharing of recipes for Strawberry Cream Trifle and Mojitos. Participants discuss their preferences for accessing recipes and share personal experiences related to recipe retrieval.
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- Opinion-based
- Anecdotal
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- One participant expresses a desire for typed recipes to increase font size for easier reading.
- Another participant shares a method for obtaining recipes from the Pampered Chef website and emailing them to oneself for convenience.
- A participant thanks someone for reminding them about the recipe source.
- One participant humorously notes their initial thought about the recipe source being behind the website.
- Another participant offers to send a digital copy of the recipe directly to the requester.
Areas of Agreement / Disagreement
No clear consensus emerges, as participants share various methods and preferences for accessing recipes without indicating agreement or disagreement.
Contextual Notes
The discussion reflects personal experiences with recipe sharing and retrieval within the community, focusing on convenience and accessibility.
Who May Find This Useful
Consultants looking for efficient ways to access and share recipes may find the shared experiences relevant.
AnnieBee
Gold Member
- 1,341
Here it is, but did you realise that if you go to CC and get the SB recipes, you can email them to yourself, then copy and paste into word!
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
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
Last edited:
pamperedlinda
Gold Member
- 10,156
Frequently Asked Questions
What ingredients do I need for the Strawberry Cream Trifle?
To make a Strawberry Cream Trifle, you will need fresh strawberries, whipped cream, sponge cake or ladyfingers, and a vanilla pudding mix. You can also add a splash of vanilla extract for extra flavor.
How do I prepare the Mojitos for serving?
To prepare Mojitos, muddle fresh mint leaves with sugar and lime juice in a glass. Add white rum and top it off with soda water. Stir gently and garnish with a mint sprig and a lime wedge.
Can I make the Strawberry Cream Trifle ahead of time?
Yes, you can prepare the Strawberry Cream Trifle ahead of time. Assemble the layers and refrigerate it for a few hours or overnight. Just add the whipped cream layer right before serving for the best texture.
What variations can I try for the Mojitos?
You can experiment with different fruits to create variations of Mojitos. Try adding fresh berries, pineapple, or even cucumber for a refreshing twist. You can also use flavored rum for added depth.
Is the Strawberry Cream Trifle suitable for a gluten-free diet?
Yes, you can make a gluten-free Strawberry Cream Trifle by using gluten-free sponge cake or ladyfingers. Ensure that all other ingredients, like the pudding mix and whipped cream, are also gluten-free.
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