Cranberry Orange Trifle Shooters Recipes

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CRANBERRY ORANGE TRIFLE



Cranberry Orange Trifle image

Make and share this Cranberry Orange Trifle recipe from Food.com.

Provided by Chef mariajane

Categories     Low Protein

Time 10m

Yield 12 serving(s)

Number Of Ingredients 8

2 (85 g) packages cranberry jelly powder
2 cups boiling water
1 cup cold water
2 cups milk
2 (113 g) packages jell-o instant vanilla pudding
3 cups Cool Whip Topping, thawed
1 (298 g) package frozen pound cake, thawed, cut into small cubes
1 (284 ml) can mandarin orange segments, drained

Steps:

  • Dissolve jelly powder in boiling water. Stir in cold water. Pour into 13x9-inch pan. Refrigerate 3 hours or until firm.
  • Pour milk into large bowl. Add dry pudding mixes,. Beat with wire whisk 2 minutes or until lwell blended. Gently stir in the whipped topping.
  • Cut jelly into cubes. Remove 1 cup of the jelly cubes; set aside. Layer half each of the remaining jelly cubes, cake cubes, oranges and pudding in a 3L serving bowl; repeat layers. Top with reserved jelly cubes. Refrigerate at least 1 hour or until ready to serve.

Nutrition Facts : Calories 361.3, Fat 17.2, SaturatedFat 9.1, Cholesterol 61.2, Sodium 469.6, Carbohydrate 48.6, Fiber 0.6, Sugar 31.8, Protein 4.5

CRANBERRY-ORANGE TRIFLE



Cranberry-Orange Trifle image

I make this showstopper for many occasions, slightly changing-or adding-ingredients. I sometimes add toasted coconut between the layers. -Raymonde Bourgeois, Swastika, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 17

2 packages (12 ounces each) fresh or frozen cranberries
1-1/2 cups water
1-1/3 cups sugar
2 teaspoons minced fresh gingerroot
4 teaspoons grated orange zest
CUSTARD:
1 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
3 cups 2% milk
6 large egg yolks
2 teaspoons vanilla extract
TRIFLE:
1 loaf (16 ounces) frozen pound cake, thawed and cut into 1-inch cubes
1/4 cup orange liqueur
1/2 cup slivered almonds, toasted
Sweetened whipped cream and orange sections

Steps:

  • In a large saucepan, combine the first 5 ingredients; bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, until berries pop and mixture is thickened, about 15 minutes. Remove from the heat; cool completely., For custard, in a large saucepan, mix the sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat. , In a small bowl, whisk a small amount of hot milk mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir for 2 minutes. Immediately transfer to a clean bowl; stir in vanilla. Cool for 30 minutes. Press waxed paper onto surface of filling; refrigerate until cold, about 1 hour., To assemble, place half of the cake on the bottom of a 4-qt. trifle bowl or glass bowl; drizzle with 2 tablespoons orange liqueur. Layer with half of the cranberry mixture, 1/4 cup almonds and half of the custard. Repeat layers. Refrigerate, covered, until serving. Top with whipped cream and orange sections.

Nutrition Facts : Calories 327 calories, Fat 10g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 145mg sodium, Carbohydrate 53g carbohydrate (42g sugars, Fiber 2g fiber), Protein 5g protein.

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