Trifles
 

KAHLÚA TRIFLE

Ingredients
1 (18.25 ounce) box Devil's food cake mix
2 small boxes chocolate instant pudding
3 1/2 cup milk
1/2 cup Kahlúa
1 small container Cool Whip
6 Heath bars, frozen

Preparation
Bake cake in 9 x 13-inch pan. Cool. Cut into 1-inch squares.

Make pudding using milk and Kahlúa. Crush frozen Heath bars with a hammer.

In a deep clear glass bowl or trifle dish, put a layer of half the cake, half the pudding, half the Cool Whip then half the Heath Bars. Repeat layers.

Refrigerate for at least two hours before serving.

Strawberry Cheesecake Trifle

Ingredients
2 to 2 1/2 quarts strawberries, sliced
2 to 3 tablespoons granulated sugar
1 to 3 tablespoons almond extract
16 ounces cream cheese, softened
1 cup sour cream
2 cups confectioners' sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 (16 ounce) container whipped topping or 1 pint cream, whipped
1 large angel food cake, torn into pieces

Preparation
Set aside some berries for garnish. Mix remaining berries with sugar and almond extract. Set aside.

Mix cream cheese, sour cream, confectioners' sugar, vanilla extract and almond extract. Fold in whipped cream.

In a trifle bowl: layer half of the cake, half of the berries, then half of the cream cheese mixture. Repeat layers. Garnish with remaining berries. Refrigerate.