Razzle Dazzle Pudding Recipes

STRAWBERRY-RHUBARB TRIFLE

Strawberry-Rhubarb Trifle image

Razzle-dazzle your guests with this yummy showstopper dessert!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 6h25m

Yield 12

Number Of Ingredients 12

Ingredients

1 box Betty Crocker™ pound cake mix
Water and eggs called for on cake mix box
1/2 lb rhubarb, cut into 1/2-inch pieces (2 cups)
1 cup sugar
1/4 cup orange juice
2 cups sliced strawberries
2 boxes (4-serving size each) vanilla pudding and pie filling mix (not instant)
2 1/2 cups milk
2 cups Cool Whip frozen whipped topping, thawed
1/2 cup orange marmalade
1 cup medium-size whole strawberries, if desired
Shredded orange peel, if desired

Steps:

Heat oven to 350°F. Make and bake cake mix as directed on box for one 9-inch loaf or two 8-inch loaves, using water and eggs. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
Meanwhile, in 2-quart saucepan, mix rhubarb, sugar and orange juice. Heat to boiling over medium heat. Reduce heat to low; cook about 15 minutes, stirring occasionally, until rhubarb is tender and mixture starts to thicken slightly. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Stir in sliced strawberries.
While rhubarb mixture is cooling, in 2-quart saucepan, mix pudding mix and milk. Cook over medium heat 6 to 7 minutes, stirring constantly, until mixture boils. Cool 15 minutes. Press plastic wrap directly on pudding to prevent a tough layer from forming on top. Refrigerate at least 2 hours until chilled. Fold in whipped topping.
Cut pound cake horizontally in half. Spread marmalade over bottom half. Top with top half. Cut into 18 slices. Place 9 slices in bottom of 2 1/2- to 3-quart trifle or serving bowl.
Spoon half of the rhubarb mixture over cake; top with half of the pudding. Repeat layers with remaining cake, rhubarb mixture and pudding. Cover; refrigerate at least 2 hours until chilled.
Arrange whole strawberries on top of trifle. Garnish with orange peel. Store covered in refrigerator.

Nutrition Facts : Calories 290, Carbohydrate 54 g, Cholesterol 45 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 45 g, TransFat 0 g

RAZZLE DAZZLE BERRY TRIFLE

Razzle Dazzle Berry Trifle image

Make and share this Razzle Dazzle Berry Trifle recipe from Food.com.

Provided by lazyme

Categories Dessert

Time 40m

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups boiling water
2 small raspberry gelatin powder
1 cup cold water
24 ice cubes
2 cups bananas, sliced
21 ounces blueberry pie filling
1/2 angel food cake, cubed
1/2 cup orange juice
1 small instant vanilla pudding
2 1/2 cups 2% low-fat milk
1 cup Cool Whip Lite, thawed
blueberries
mint sprig
raspberries

Steps:

Combine boiling water and gelatin in a large bowl; stir until gelatin dissolves (about 2 minutes). Add cold water and ice cubes, stirring until slightly thickened. Remove any unmelted ice. Stir in banana and blueberry pie filling; set aside.
Place cake cubes in a large bowl. Drizzle orange juice over cake cubes, and toss well. Spoon gelatin mixture over the cake cubes; cover and chill 30 minutes.
Prepare pudding according to package directions, using 2 1/2 cups of 2% milk. Fold whipped topping into the pudding, and spread over gelatin mixture. Cover and chill. Garnish with blueberries, raspberries, and mint, if desired.

Nutrition Facts : Calories 263.6, Fat 2.5, SaturatedFat 1.7, Cholesterol 5, Sodium 191.9, Carbohydrate 56.7, Fiber 2.4, Sugar 41.1, Protein 4.7

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