INDIVIDUAL CARAMEL CREAM
CHOCOLATE ANGEL FOOD TRIFLE
Ingredients:
1-8 oz. prepared store-bought angel food cake,
cut into 1/2-inch cubes
2 cups heavy whipping cream
3/4 cup Trader Joe’s salted-caramel sauce
4 oz. English Toffee or 2 Skor Bars, coarsely
crumbled
1-16 oz. tub Trader Joe’s Belgian Chocolate pudding
Directions:Place 1/3 of the angel food cake cubes in the bottom of 8 small dessert bowls or large ramekins.
1-8 oz. prepared store-bought angel food cake,
cut into 1/2-inch cubes
2 cups heavy whipping cream
3/4 cup Trader Joe’s salted-caramel sauce
4 oz. English Toffee or 2 Skor Bars, coarsely
crumbled
1-16 oz. tub Trader Joe’s Belgian Chocolate pudding
Directions:Place 1/3 of the angel food cake cubes in the bottom of 8 small dessert bowls or large ramekins.
In another large bowl, beat the heavy cream until stiff peaks form. Briefly beat in caramel sauce. Spoon half of caramel cream over cake cubes in the cups. Scatter another third of cake cubes over cream and candy layer.
Spoon pudding evenly over cake layer using all the pudding. Scatter remaining cake cubes over pudding; top with remaining caramel cream and all the chopped candy. Cover trifles with plastic wrap; refrigerate for at least 2 hours or up to 2 days before serving. Makes 8 servings.
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