Trifle Recommendation for a Caribbean Theme Show

[legacypc46]

Does anyone have a recommendation for a trifle with tropical flavors?
(I'm not a fan of last years trifle with the sherbert in it.)

Thanks in advance!

 

[stacywhitlow]

How about something w/pineapple. You could use pineapple rings around the sides. Take one of the trifle recipes and change out flavors.

 

[ChefBeckyD]

Seems like there was a Pina Colada Trifle too...but now I can't find it!

 

[chefann]

How about one based on the Island Breeze Rum Cake? Use the same ingredients, but make it as a trifle instead of as a torte.

 

[ChefBeckyD]

How about one based on the Island Breeze Rum Cake? Use the same ingredients, but make it as a trifle instead of as a torte.

Maybe that's what I was thinking of.....

 

[MORFIA]

lime berry trifle-?

 

[KellyTheChef]

How about one based on the Island Breeze Rum Cake? Use the same ingredients, but make it as a trifle instead of as a torte.

MMmmmmmmm....that would be yummy!

 

[chefann]

lime berry trifle-?

That's the one from last year Kris said she doesn't like.

 

[legacypc46]

How about one based on the Island Breeze Rum Cake? Use the same ingredients, but make it as a trifle instead of as a torte.

ding ding ding -I like this idea. Thanks Ann. Here's how I'm thinking of doing the layers:

Pound cake - crushed or chopped pineapple in syrup - pudding/rum mix - toasted coconut - repeat - top with a ring of cool whip, sliced kiwis, and toasted coconut (or white chocolate shavings)

I think I need to test this though....not sure if the pineapple flavor would overwhlem.

 

[chefann]

I think the pineapple would be fine, since it's used in the cake layers of the original recipe, and will add moisture to the pound cake. YUM!!You could make the spiced rum syrup and drizzle it on the cake before you add the pineapple.

 

[legacypc46]

Mmmmmm, like the rum drizzle suggestion too.

 

[chefann]

Any excuse to add more rum, right?Don't forget to make the Mojitos from the current SBRC to serve with the trifle.

 

[MORFIA]

still vacation lagged---LOL

 

[ChefBeckyD]

Now I think I'd like to make the Island Rim Cake as a trifle.....that sounds soooo good!

 

[wadesgirl]

Did you not like the lime sherbert in the Lime Berry Mousse Triffle or the triffle itself? I subsituted raspberry sherbert instead which made it seem less tart.

 

[legacypc46]

I just couldn't get past dealing with the sherbert. (We all have our hang-ups!)

 

[ChefBeckyD]

I just couldn't get past dealing with the sherbert. (We all have our hang-ups!)

I didn't like the sherbet either....I kept trying to figure out how to do it without it!

 

[wadesgirl]

What about adding yogurt mixed with cool whip?

 

[legacypc46]

Oh, that's an idea....especially since they have such great flavored ones now.

 

[wadesgirl]

Oh, that's an idea....especially since they have such great flavored ones now.

Just have to think outside of the box, or in this case, outside of the sherbert! I don't really remember if the rest of the recipe had cool whip but if not, then it would be a great addition. You could do either raspberry or lime depending on the flavor you want.

 

[wadesgirl]

Or the Chocolate Raspberry Trifle from last winter had a good "filling" recipe. You could modify it as needed. I think it was cool whip and white chocolate pudding mix (possibly something else). You could use a different flavor of pudding mix.

 

[chefann]

I've seen Key Lime flavored instant pudding mix at the store, and used that the once I made the lime trifle. It was good.

 

[KellyTheChef]

You can also buy key lime pie filling in a can...use that in place of the sherbet...I didn't like that part of the recipe, either!!

http://women.evenhealth.com

 

[SummerG]

This one is awesome. I've made it several times and it always gets great reviews. It's from that razzledazzle website and it says something about being a PC recipe (I think). Enjoy!

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