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Trifles




Source of Recipe


From: JANET2508


Recipe Introduction


Hello All,

I found these recipes while visiting a new site this morning and have printed them out for myself. They all sound really good and of course the kind of recipe that goes right to the hips and butt...lol! But what the heck you only live once!!



List of Ingredients




Crunch Trifle

Ingredients:


1 box chocolate fudge cake mix
1 box (6 oz) instant chocolate pudding mix
1/2 cup strong coffee
1 container (12 oz) frozen whipped topping, thawed
1 bag (13 oz) Nestle's Buncha Crunch Candy Pieces

Instructions:

1. Bake cake according to package directions. Cool.

2. Prepare pudding according to package directions; set aside. Crumble cake, reserve 1/2 cup.

3. Place half the remaining cake crumbs in the bottom of a 4 1/2-5 quart trifle dish. Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the Buncha Crunch. Repeat the layers of cake, coffee, pudding and whipped topping. Combine remaining Buncha Crunch with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours. Yield: 8-10 servings



Heath Candy Bar Dessert

Ingredients:

1 brownie mix for a 9 x 13 inch pan
1/3 cup Kahlua or Baileys Irish Creme
1 Chocolate Mousse Pie Mix (Jell-o Instant-No Bake)
6-8 Heath bars
12 oz Cool Whip
1 cup chopped nuts

Instructions:
1. Make Brownies as directed. Pour Kahlua or Baileys over the baked brownies. Make mousse as directed. Crumble the Heath Bars (it helps if you freeze them first and crush with a rolling pin).

2. In a large glass bowl, crumble half of the brownies, then put in half of the mousse mixture, then sprinkle with half of the the Heath Bars, then spread half of the Cool Whip on and sprinkle half of the nuts on. Repeat the same sequence for a second layer and refrigerate.

*This is good even without the Kahlua or Baileys*



Version Two


Ingredients:

1 chocolate cake mix
2 packages Knorr's white chocolate mousse mix
8-10 regular size Skor or Heath bars, frozen then roughly crushed
16 oz container Cool Whip

Instructions:
1. Bake the cake mix according to directions in a 9x13 inch pan. Cool. Cut into small-medium squares. (At this point you may sprinkle Kahula liqueur over the cake.) Make mousse as directed and crush the Heath Bars.

2. Put a layer of cake squares in a pretty glass triffle bowl. Add a layer of mousse, a layer of cool whip and some candy. Continue layering ending with cool whip. Sprinkle candy bits on top. Serves around 10.



http://www.gimmecandy.com/




Recipe