Emprimir
Correo Electrónico
Add a photoI altered a Pampered Chef recipe, Tropical Torte, and created this trifle. It was a big hit at a party recently.
| Tags: |
Ingredientes
- 1 1/2 Cups melted peach sorbet, divided
- 1 Pkg. (3.4 oz) vanilla or cheesecake instant pudding and pie filling mix
- 1 container (16 oz) frozen whipped topping, thawed and divided
- 1/2 Cup lightly packed fresh mint leaves
- 4 Cups of sliced peaches (frozen or fresh)
- 1 Large (15 oz) angel food cake
Direcciones
- 1. Using Ice Cream Dipper, measure out 1 ½ Cups of sorbet into Small Batter Bowl and let thaw. For filling, combine 1/2 cup of the sorbet and pudding mix in Stainless (4-qt.) Mixing Bowl; whisk 1 minute with the Stainless Whisk until thick. Fold in 3 cups of the whipped topping using Master Scraper; set aside. For sauce, use remaining 1 cup of sorbet in Small Batter Bowl. Thinly slice mint using Chef's Knife; stir into batter bowl. Microwave on HIGH 1 1/2-2 minutes or until sorbet is hot. Place 7â Strainer over Stainless (2-qt.) Mixing Bowl. Pour sorbet through Strainer and press gently using Classic Scraper; set aside. (Discard mint.)
- 2. Thaw frozen peach slices or peel and slice fresh peaches. Place into Classic Batter Bowl and toss with 2 Tbsp of the peach mint sauce.
- 3. Lay angel food cake on Large Grooved Cutting Board. Using Bread Knife, cut the cake into 1-inch cubes. Place ½ of cubes on bottom of Trifle Bowl and drizzle with ½ of remaining peach sauce. Spread 1/3 of the filling evenly to edges using Small Spreader. Layer ½ of the peach slices on top of filling. Place remaining angel food cake cubes over peach slices and drizzle with remaining peach sauce; spread with ½ of remaining filling. Place remaining peaches on top of the filling. Using Small Spreader, spread with last part of filling.
- 4. Fill Easy Accent Decorator with remaining whipped topping. Decorate edge of trifle with plain whipped topping. Decorate with sprigs of mint.
