Oreo Brownie Trifle

I love a good trifle and this one definitely won't disappoint. Brownies, Oreos, cream cheese, whipped cream, and pudding make this one decadent treat. Enjoy! If you don't have a trifle bowl you can use a large glass bowl or layer it in a casserole dish.

Oreo Brownie Trifle

by Chelsey W.

1 pkg of Oreos

brownies (I make the Betty Crocker Fudge Brownies in the red box)

16 oz large container of whipped topping

8 oz cream cheese, softened

1/4 c powdered sugar

2 pkgs instant chocolate pudding (prepared as instructed on the box, the powder kind)

Bake the brownies as directed on the box and cool. Prepare the chocolate pudding as directed. Crush the package of Oreos. I put them in a plastic ziploc bag and then pound them with a rolling pin. Whip the softened cream cheese, 3/4 container of whipped topping, and powdered sugar together. In a trifle bowl layer 1/2 the brownies, then 1/2 the cream cheese mixture, then 1/3 the Oreos, and then 1/2 the pudding. To get pretty trifle layers you need to push everything close around the edge and what's left goes in the middle. Repeat all layers ending with the rest of the whipped topping in the container to smooth out the top and the final 1/3 Oreos sprinkled on top. Chill for at least 2 hours before serving.

Candy Bar Trifle

Simply said, this dessert is delicious! Chocolate cake, caramel, toffee chips, and whipped cream all layered together making an awesome treat.

Candy Bar Trifle
by Chelsey W.

chocolate cake mix (German or any kind you like)
  -ingredients listed on cake mix
jar of caramel topping (get the good stuff)
can of sweetened condensed milk
large container of whipped topping
bag of chocolate covered toffee chips (like "Heath" found by choc chips)
or about 6 Heath or Skor chocolate bars, crushed

Bake the chocolate cake according to package directions and cool. Cut the cake up into cubes. If your caramel topping is thick (it usually is if it's a good quality) stir in some sweetened condensed milk to thin it out a little. You don't want it too thin but you want it to soak into the cake pieces. If the caramel topping is already runny don't use the sweetened condensed milk. Layer your ingredients into a trifle dish or large glass serving bowl. Start with 1/2 of the cake cubes on the bottom. When making a trifle put the cake and other ingredients around the edge so you can see them through the glass. Then drizzle 1/2 of the caramel on the cake. Sprinkle with 1/3 of the toffee chips. Then layer 1/2 the whipped topping. Repeat these layers again ending with the rest of the toffee chips sprinkled on top. Refrigerate a few hours before serving.

Dream Bars

My mom makes these bars often when she has to take a treat somewhere and people love them. They may not look that great but they are delicious. They have a shortbread crust, a filling that's kind of like a pecan pie, and then a cream cheese frosting layers the top. It surprises me that I like these so much because I don't really care for nuts. 

Dream Bars
by Chelsey W.

Crust:
2 c flour
1 c real butter, no substitutes (room temp)
1/2 c sugar
1/2 c corn starch

Stir ingredients together with a fork or pastry blender until combined and then press dough into a greased 12x17x1 baking sheet. Bake at 350 degrees in a preheated oven for 15 minutes.

Middle Layer:
4 eggs
2 c brown sugar
4 Tbsp flour
1/2 tsp baking soda
2 tsp vanilla
1 c pecans (chips)
1 c coconut

Beat eggs and add brown sugar then stir in the rest of the ingredients until well combined. Pour mixture evenly over crust after it comes out of the oven. Bake again at 350 degrees for another 20 minutes. Let it cool completely after baking. This layer is a little soft.

Frosting:
1/2 c butter or margarine, softened
4 oz cream cheese, softened
1 tsp vanilla
2 c powdered sugar

Beat butter and cream cheese until smooth with a mixer. Add vanilla. Slowly mix in powdered sugar. Spread over cooled bars. Enjoy!

Butterscotch Bundt Rolls

These delicious rolls have several names from sticky buns to bubble bread. They are simple to make and perfect for special occasion breakfasts. You simply add the ingredients to frozen roll dough, let them rise overnight and bake them in the morning for a warm butterscotch-caramel treat.

Butterscotch Bundt Rolls

by Chelsey W.

18 frozen dinner rolls (Rhodes)

1 (3.5oz) pkg butterscotch pudding powder (not instant)

1/2 cup brown sugar

1/2 cup butter, melted

pinch of cinnamon

1/2 cup chopped pecans (optional)

Arrange frozen rolls in a greased Bundt pan. Melt the butter and add other ingredients. Mix together then pour over frozen rolls. Cover with a dish towel or greased plastic wrap and let rise at room temperature overnight or about 10 hrs. Remove plastic wrap and Bake at 350 degrees for about 25 minutes. Cool for 5 min. before turning over the rolls on a serving plate. Enjoy them warm & gooey!

Pumpkin Bread Trifle

I think trifles are so much fun to make and look impressive. This one is easy to make and delicious. Who wouldn't want to dive into these layers of pumpkin, caramel, toffee, and brown-sugar whipped cream goodness...Yum!

Pumpkin Bread Trifle

by Chelsey W.

1 loaf of pumpkin bread (mine had chocolate chips in it)

1 package of toffee bits (found at store by the chocolate chips)

1 jar caramel ice cream topping

1 qt whipping cream

1 1/2 c brown sugar

1 tsp vanilla

Purchase a loaf of pumpkin bread or make your own. Cut loaf into cubes. Whip the whipping cream adding in the brown sugar and vanilla. Create trifle by layering ingredients. Start by placing half of the pumpkin bread cubes in the bottom of the trifle dish. Put the bread and other ingredients around the edge so the layers can be seen through the glass. Drizzle caramel sauce over the pumpkin bread. Next, sprinkle toffee bits over the bread and caramel. Spread a generous layer of the whipped topping over the pumpkin bread. Repeat all of the above for the second layer. Garnish with toffee bits. Refrigerate a few hours before serving.

Apple Crisp

I love warm apple crisp with ice cream. Yum! I always cut up fresh apples for the filling. If you cook down the apples on the stove with a little cinnamon and sugar it's good enough to eat on its own. I have to remember to leave enough for the filling. An apple peeler/corer makes this a breeze. Although my four year old insisted on peeling all the apples himself.

Apple Crisp
by Chelsey W.

Apple Filling:
about 6 good sized apples (Granny Smith is best)
cinnamon
sugar

Topping:

2/3 c butter or margarine, room temperature

1 c packed brown sugar

1 c rolled oats

1 c flour

2 tsp cinnamon 

Peel, core, and slice apples. Place in a pot and cook them on medium heat for a few minutes. You want them to still be a little crunchy but the juices to release a little. Stir in cinnamon and sugar to taste. I have some thickening powder that I bought from a kitchen supply store and I add a little in, but its optional. Put filling in a greased 9x13 pan. Stir together the topping until crumbly and sprinkle on top. Bake at 375 degrees for 35 minutes until topping has browned and apples are bubbling. Serve warm with vanilla ice cream or whipped cream.

Triple Chocolate Peppermint Brownie Trifle

Just the name of this dessert makes my mouth water. This is a beautiful and delicious dessert I made for my families Christmas dinner. Basically you layer chocolate pudding, brownies, chocolate syrup, a white chocolate peppermint mousse, and top it off with whipping cream. It is delicious!


Triple Chocolate Peppermint Brownie Trifle

chocolate brownies, frosted or not
(I made two boxes of Betty Crockers fudge brownies)
2/3 c chocolate syrup

1 large package of instant chocolate pudding, prepared

white chocolate peppermint mousse, recipe follows

whipped cream or topping for the top layer

(If whipping it use 1 1/2 c heavy cream and 1/4 c powdered sugar)

1/4 c coarsely chopped peppermint candy

White Chocolate Peppermint Mousse:
2 1/2 c heavy whipping cream
1/2 c powdered sugar
12 oz white chocolate, finely chopped (I used Guittard white chips)
1/2 c peppermint candies or candy canes, crushed
Make an ice water bath, set aside. Bring 1 cup of cream just to a boil in a small saucepan. Place white chocolate in a blender; with machine running, pour in hot cream in a slow, steady stream, and process until smooth. Transfer to a medium bowl set in ice-water bath. Let cool. Stir occasionally, until thick enough to hold ribbons on surface, about 15 minutes.
Beat remaining 1 ½ cups cream to nearly stiff peaks with powdered sugar. Fold into chocolate mixture, then fold in candies. Cover with plastic wrap, and refrigerate until thickened and almost firm 4 to 6 hours.

In a trifle bowl layer 1/3 of the mousse, then 1/2 the brownies, 1/2 the chocolate syrup, and 1/2 the pudding. Put ingredients around the outsides edges first so it makes pretty layers. Then repeat: 1/3 mousse, last half of brownies, syrup, and pudding. End with remaining mouse. Refrigerate a few hours before serving. Before serving, layer top with whipped cream and sprinkle the top with some crushed peppermint.

adapted from Kneaders Bakery seen on Good Things Utah

Yogurt Berry Pie

This pie makes a cool, refreshing treat for the summertime. It is also quick and simple to make. I got the recipe from my friend Katie. It was served at her bridal shower and everyone loved it. If you want to make one really quick just use a boughten graham cracker crust or I have included a recipe for making a homemade one. I like to freeze the pie and serve it after it thaws a few minutes, then it's like a frozen yogurt treat. You can mix and match different flavors, you just use the same flavor of Jello and yogurt. I made mine strawberry. FYI: I made the filling and used it for a fruit dip too and it was great.

Recipe:

1 8 oz container of Cool Whip, thawed

2 6 oz containers of yogurt (same flavor as Jello)

4 Tbsp Jello

Mix together and pour into a graham cracker pie crust. Put in the fridge at least a few hours before serving or freeze.

Graham cracker pie crust:

16 graham crackers, crushed finely

(you'll need 1 1/2 c of crumbs per 9" pie crust)

6 Tbsp butter, melted

1/4 c sugar

Put the graham crackers in a sealed plastic bag. Then crush them finely with a rolling pin. Add melted butter and sugar, mix together. Press into a pie plate and bake at 350 degrees for 8-10 min.

Strawberry Cheesecake Trifle

This recipe came from Janet Eyring on the Studio 5 morning talk show that I love to watch. They always have great ideas on that show and great recipes too. I've included the link to this dessert here because hers was much prettier than mine. This is the first time I've made a trifle so hopefully next time I make this my layering will be better. You have to be careful about keeping the whip cream from the sides of the bowl where you want your fruit to show through so you can see layers. I absolutely loved this trifle! The hint of almond flavoring was tasty. In the recipe she mixes in the angel food cake into the whip cream mixture. This coated the cake good but by the time I wanted leftovers it was a little soggy so I recommend eating this within two or three hours of making it. Next time I'm going to try layering the cake and then putting the whip cream mixture on top of it instead of mixing the cake in. This will add another layer for looks and might keep the cake from getting soggy for leftovers. You'll definitely want to make this recipe :)

Recipe:

2 (8 oz) packages of cream cheese, softened

2 cups powdered sugar

1 (8 oz) container sour cream

1/2 tsp vanilla

1/4 tsp almond extract (I used a tiny bit more)

1 tub (12 oz) Cool Whip, thawed

4 Tbsp sugar

1 angel food cake, cut into bite-size cubes

2 (1 lb) containers of fresh strawberries, sliced

or 2 bags of frozen sliced strawberries

In a large bowl, beat cream cheese and powdered sugar until fluffy; add sour cream, vanilla, and almond extract. Fold the Cool Whip into the cream cheese mixture. Gently stir in cake pieces (if you want cake mixed in). In a separate bowl combine strawberries with sugar until it dissolves (leave out some fresh strawberries to decorate with). If using fresh strawberries decorate bottom of bowl placing strawberries around the sides. Then layer 1/2 sugared strawberries then 1/2 cake pieces and whip cream mixture. Repeat in the same order ending with whip cream on top then decorate with strawberry slices. Cover with plastic and chill at least an hour before serving.