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16 Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 cup boiling water
2
1 pkg. (85 g) Jell-O Strawberry Jelly Powder
3
1 pkg. (600 g) frozen whole strawberries
4
2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding
5
3 cups cold milk
6
3 cups thawed Cool Whip Whipped Topping, divided
7
1/2 cup dulce de leche
8
1 pkg. (390 g) prepared pound cake, cut into 1-inch cubes
9
1/4 cup brandy
10
1 oz. Baker's Premium 70% Cacao Dark Chocolate, shaved into curls
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How do I make it ?
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Step 1
Add boiling water to jelly powder in large bowl; stir 2 min. until completely dissolved. Stir in strawberries; set aside. Beat pudding mixes and milk in medium bowl with whisk 2 min.; stir in 1 cup Cool Whip. Step 2
Microwave dulce de leche in microwaveable bowl on HIGH 20 to 30 sec. or until thin enough to pour when stirred. Place half the cake in large clear serving bowl; drizzle with half the brandy. Cover with layers of half each of the strawberry mixture and pudding mixture; drizzle with dulce de leche. Step 3
Top with remaining cake, brandy, strawberry mixture, pudding mixture and Cool Whip. Garnish with chocolate curls. Refrigerate 2 hours. Kraft Kitchen Tips!
How to Make Chocolate Curls
Warm 1 oz. chocolate by microwaving it on HIGH for a few seconds or just until you can smudge the chocolate with your thumb. Hold the chocolate piece steadily, then draw a vegetable peeler slowly over the flat bottom of the chocolate piece, allowing a thin layer of chocolate to curl as it is peeled off the bottom to make long, delicate curls. Repeat with remaining chocolate piece.
Substitute
Substitute caramel or butterscotch sauce for the dulce de leche.
Non-Alcoholic Variation
Omit the brandy.
Note
Trifle can be refrigerated up to 8 hours before serving.
Nutrition
Calories
280
Calories From Fat
0
% Daily Value
Fat 10 g
Saturated fat 7 g
35 %
Cholesterol 40 mg
Sodium 300 mg
13 %
Carbohydrate 43 g
Fibre 1 g
Sugars 32 g
Protein 4 g
Vitamin A
8 %
Vitamin C
20 %
Calcium
8 %
Iron
6 %
Servings
Makes 16 servings, 3/4 cup (175 mL) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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