Apple Crisp Trifle

If you read my little blog, you know I love trifle.

But really, who doesn't?!

It is the perfect combination of all the flavors you want....much more exciting than cake or something.

SO, yesterday I got creative (Well, creative is a strong word- more like I was bored), and had a bag of apples in my fridge that needed to be used up....I get bored of the same old apple pie/apple crisp routine, and even though I love apple pie and apple crisp- sometimes you just need to shake things up!

I set out on a venture. An apple crisp trifle venture that turned out SO GOOD. You will love it

I was afraid the crisp topping layer would get soggy, but over 24 hours later (I just had some) and its still nice and crispy! Woo-hoo! Me and my husband were crazy about this dessert!

Apple Crisp Trifle

For the Crisp Layer:
Pre-heat oven to 350.
Grease a cookie sheet pan.

-2 cups brown sugar
-2 cups rolled oats
-2 cups AP flour
-1 cup butter, melted
-1 tsp. cinnamon
-1/4 tsp nutmeg

In a large bowl, combine all ingredients very well with a large spoon. Finish mixing very well with your hands. Pour into a large cookie sheet pan, and bake for 20 minutes. Allow to cool completely.Meanwhile, make the apple layer.

For the Apple Layer:

-1/2 cup butter
-8 tart apples ( I used macintosh) peeled and thinly sliced
-1 TBSP + 1 Tsp. Cornstarch
-1 Cup cold water
-1 cup brown sugar
-1 Tsp. brown sugar
-1 tsp. pumpkin pie spice
-1/4 tsp. nutmeg

Over medium heat, melt butter and saute apples. Cook constantly for 6-7 minutes until apples are tender.
Dissolve cornstarch in the cold water, add to skillet of cooked apples and butter. Stir in the brown sugar and spices.Boil for 2 minutes, stirring occasionally.
Remove from heat and cool completely.

For the Whipped Cream Layer:
1 Package instant vanilla pudding
2 Cups whole milk
1, 16 oz container Cool Whip + 1, 8 oz container Cool Whip

Mix pudding mix and milk together according to package directions.
Fold in cool whip.


On the bottom of a trifle dish, spread a layer of the whipped cream, then a layer of the crisp, and a layer of the sauteed apples, and top it off with the the whipped cream layer. Repeat.

Keep going at lease twice with each layer until you have a beautiful, amazing trifle!

Enjoy!

k

Fudge Round Trifle

I am not a creative person by any means, but sometimes, I do things that are just genius.
I can't even tell you how divine this dessert is; there are no words to describe what I feel for it...So I will let the food speak for itself and I highly suggest you get your little hiney to the store to make it. Unless of course you already have 16 little debbie fudge rounds lying around your house. If that's the case, you're ready to go...it's so easy to throw together. Perfect for a last minute dessert that will blow everyone away.

Fudge Round Trifle
16 Fudge Rounds, broken up
1, 16 oz. container Cool Whip
For the Mousse:
1/2 Cup butter, softened
3 Cups confectioners sugar
1/2 Cup Hershey's dark cocoa
1 Tbsp. vanilla extract
1 Tbsp. milk if needed to thin
1 Cup whipping cream or heavy cream

To make the mousse:
In the bowl of an electric mixer beat butter and 1 cup of confectioners sugar together til smooth.
Add in 1/2 cup cocoa and vanilla and on low mix togther until it all comes together in a smooth paste.
Add in remaining 2 cups confectioners sugar with mixer on low until completely incorporated then turn up to high. If needed add in milk to thin the batter.
Transfer batter to another bowl and wash out mixing bowl.
Pour in cream, and with a whisk attachment, on high mix until whipped cream is made.
Gently fold whipped cream into chocolate frosting/batter with a spatula until completely combined.

Method:
In a trifle dish, lay 8 broken up fudge rounds on the bottom, over that spread half the chocolate mousse, then half the cool whip.
Repeat.

The end.

*It is at it's maximum greatness if you let it sit a few hours before eating. I ate some right away, and also waited the few hours. No matter what, you really can't go wrong!

Also, here's a tip for you:
Fudge Round ice cream sandwiches!!!

Do it!

I hope you have a wonderful weekend!

Half Baked Trifle

For the 4th of July we went to a cookout, and I made this trifle.

Me and my husband LOVED it, and it was all gone in a matter of minutes, but I think it may have been to sweet for the average person. I don't understand such things, but I decided to re-make the trifle yesterday when my daughter decided to take an almost 3 hour nap and I had tons of time to spare! 

So with a few changes, I bring you the Half Baked Trifle! Is there any flavor better by Ben and Jerry's?! In my opinion, no.

Except for their Chocolate Therapy. And the Chubby Hubby. Also Late Night Snack, Peanut Brittle, Phish Food, and Imagine Whirled Peace. 

But for now, I'm working with the flavors of half baked. By far, my new favorite trifle to make!

Half Baked Trifle

1 9x13" pan of your favorite brownies, under baked by 5 minutes

1 Recipe for hot fudge sauce

1 Recipe of for your favorite chocolate chip cookie dough, without the eggs, and rolled into 1" balls

2 Boxes of Vanilla Pudding, OR your favorite vanilla pudding recipe to serve 8

1, 16 oz. and 1, 8 oz. container of cool whip

Method:

-Layer half of the brownies on the bottom

-Half the pudding on that

-Then half hot fudge sauce

-Half cookie dough balls (cut each ball in half)

-Half the whipped cream over cookie dough balls

Repeat till all ingredients are used up!

Peanut Butter Brownie Trifle

I love the holidays.






I love everything about them...The family, the food, the reason why we celebrate what we celebrate, the sitting around the wood stove in my parents living room after we have eaten waaaay too much, the playing of the games with my massively massive family, the going in for second desserts after our around the wood stove nap and we don't feel like we are going to burst anymore..............Everything.






We always have waaay too much dessert. If there was even such a thing.
And I always tell myself every year after I am stuffed beyond recognition that I am never ever ever eating again.




And the next morning I swear I am going to eat super healthy for awhile to undo the sugar hangover I am experiencing.






Until I go to the fridge and see that extra dessert, just begging me to eat it for breakfast.






Don't tell me this doesn't happen to you.






Well, I'm going to share one of the too many desserts I made for Christmas day.


Prepare to die and go to chocolate peanut butter lover's heaven. Even if you aren't a pb/choc. fan, you will still die. My soon to be sister in-law doesn't even like peanut butter and she did. 

Peanut Butter Brownie Trifle


-A batch of your favorite brownies, from a box, or scratch. (9x13" pan)
-Chocolate Pudding, either from a box, or scratch. I used this recipe. (use a recipe that serves at least 4)
-1 bag of Reeses Peanut Butter Cups
-1 Large Container of Cool Whip
-1 Cup Creamy Peanut Butter
-1 Cup Powdered Sugar
-2 Tbsp milk
-8 oz. package Cream Cheese




Make your brownies. While they are baking, make your pudding.
While your brownies and pudding are cooling, make your peanut butter mousse.


To make Mousse:
Combine cream cheese and peanut butter with electric mixer, and beat very well until smooth, scraping sides of the bowl often.
Beat in powdered sugar until well combined.Fold in Cool Whip.


Assembling the trifle:
Layer half the brownies on bottom of trifle dish.
Spread half the pudding over the brownies.
Spread half the mousse over pudding.
Spread half the Cool Whip over the mousse, then sprinkle with half the Reeses.
Repeat to the top of the dish.
Ta-da!

Enjoy!