|The Tea Drinker's Handbook|
|by Christine Barbaste|
In a skinny-no-whip-mocha-latte world, The Tea Drinker's Handbook is a refreshing return to America's roots in tea-drinking.
1 - 10 of 46 for dessert trifle
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Make 3 to 4 hours ahead of time. Set Jello according to package directions using 2 cups boiling water. Cool slightly, then add frozen strawberries ...
Bake 20 minutes at 350 degrees in a 15 1/2 x 10 1/2 x 1 inch pan. Divide into thirds and tear into bite-size pieces. Add water to make 1 1/2 cups ...
Bake 20 minutes at 350 degrees in a 15 1/2 x 10 1/2 x 1 inch pan. Divide into thirds and tear into bite-size pieces. Combine sugar and cornstarch. ...
Make cake as directed on package for 13 x 9 inch pan. Cut cake into squares; squares into halves and line a bowl; then follow with strawberries; ...
Prepare and bake ... candy. Be sure last layers are Cool Whip, then candy. Refrigerate and serve. Very pretty dessert to take somewhere. Not real sweet.
In a glass bowl (punch bowl works well). Break up cake in small chunks bottom of bowl. Pour jam over this cake. Pour a slosh of sherry over this. ...
Cut pound cake ... Layer in a trifle bowl or a ... whipped topping and sprinkle with chopped pecans. Refrigerate at least 2 hours before serving. Enjoy.
Slice or cube cake and sprinkle it with rum, brandy or sherry. Place layer of cake in bottom of deep dish. Spread with jam, jelly or preserves (same ...
Cut frozen pound cake into 3 equal lengthwise layers. Sprinkle each cake layer with about 1 1/2 tablespoons liqueur or orange juice. Cut cake into 1 ...
Drain can of ... into Jello. Into trifle bowl, dip first ... with whipped cream or Cool Whip. Decorate with maraschino cherries or raspberries, as desired.
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