This year we split the duties between us all, and mine was desserts.
Here are a couple new recipes i tried this year
Cappuccino Mousse Trifle
Ingredients
- 2-1/2 cups cold milk
- 1/3 cup instant coffee granules
- 2 packages (3.4 ounces each) instant vanilla pudding mix
- 1 carton (16 ounces) frozen whipped topping, thawed, divided
- 2 loaves (10-3/4 ounces each) frozen pound cake, thawed and cubed
- 1 ounce semisweet chocolate, grated
- 1/4 teaspoon ground cinn amon
In a large bowl, stir milk and coffee granules until dissolved;
remove 1 cup and set aside. Add pudding mixes to the remaining milk
mixture; beat on low speed for 2 minutes. Let stand for 2 minutes or
until soft-set. Fold in half of the whipped topping.
Place a third of the cake cubes in a 4-qt. serving or trifle bowl.
Layer with a third of the reserved milk mixture and pudding mixture
and a fourth of the grated chocolate. Repeat layers twice. Garnish
with remaining whipped topping and chocolate. Sp rinkle with
cinnamon. Cover and refrigerate until serving. Yield: 16-20
servings.
Gingerbread Pumpkin Trifle
Ingredients
- 1/2 cup shortening
- 1/3 cup sugar
- 1 cup molasses
- 1 egg
- 2-1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 3/4 cup hot water
- FILLING/TOPPING:
- 2 cups cold milk
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 can (15 ounces) solid-pack pumpkin
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 cups heavy whipping cream
- 1/3 cup sugar
- 1 teaspoon rum extract
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and egg. Combine the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water, beating well after each addition.
- Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut gingerbread into 1/2-in. to 1-in. cubes; set aside.
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, brown sugar, vanilla and cinnamon; stir into pudding. In another bowl, beat cream until it begins to thicken. Add sugar and extract; beat until stiff peaks form.
- Set aside 1/4 cup gingerbread cubes. In a 4-qt. trifle bowl or glass serving bowl, layer a third of the remaining gingerbread cubes; top with a third of the pumpkin mixture and whipped cream. Repeat layers twice. Crumble reserved gingerbread; sprinkle over top. Cover and refrigerate for at least 1 hour before serving. Yield: 16 servings.