This recipe is so easy and is really yummy. I am a Pampered chef consultant and recently tried this at a meeting. It was so good. Good luck with your party. You can check out my site for other recipes that might look good. My business is listed on site if you need more recipes let me know I'll e-mail them to you.
Good Luck
S. B.
Independent Kitchen consultant
Crestview, fl
The Pampered Chef ®
Strawberry Cream Trifle
Shopping List
1/2 cup sliced almonds
1 pkg (10.75 oz) frozen pound cake, thawed
1 qt. fresh strawberries
1 container (16 oz) frozen sliced strawberries in syrup
1 lemon
3 containers (8 oz each) blended strawberry yogurt
1 pkg (3.4 oz) cheesecake instant pudding and pie filling
1 container (8 oz) frozen whipped topping, thawed
Powdered sugar
Cook's Tip: Vanilla or white chocolate pudding and pie filling can be substituted for the cheesecake pudding, if desired. If using vanilla pudding, add 6-8 drops of red food coloring for a pinker color, if desired.
The Pampered Chef ®
Strawberry Cream Trifle
Recipe
1/2 cup sliced almonds, toasted
1 pkg (10.75 oz) frozen pound cake, thawed
1 qt. fresh strawberries
1 container (16 oz) frozen sliced strawberries in syrup, thawed
1 lemon
3 containers (8 oz each) blended strawberry yogurt
1 pkg (3.4 oz) cheesecake instant pudding and pie filling
1 container (8 oz) frozen whipped topping, thawed, divided
Powdered sugar
Coarsely chop almonds using Food Chopper. Cut pound cake into 1-in. cubes using Color Coated Bread Knife; set aside. Set aside one strawberry for garnish. Hull remaining strawberries and cut into quarters. In Classic Batter Bowl, combine fresh and frozen strawberries; mix well.
Juice lemon using Juicer to measure 2 tbsp juice. In Mixing Bowl, whisk lemon juice, yogurt and pudding mix until smooth using Whisk; immediately fold in 1 cup of the whipped topping.
To assemble trifle, place one-third of the pound cake cubes into bottom glass bowl or any bowl. Top pound cake with one-third of the strawberry mixture. Top with half of the yogurt mixture, spreading evenly. Sprinkle with one-third of the almonds. Repeat layers one time. Top with remaining pound cake cubes and remaining strawberry mixture.
To garnish, spread remaining whipped topping over top of trifle, forming a flat surface using Small Spreader. Sprinkle remaining almonds over whipped topping. Sprinkle with powdered sugar . Create strawberry fan with reserved strawberry; place into center of trifle.
Yield: 12 servings
Nutrients per serving: Calories 290, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 40 mg, Carbohydrate 44 g, Protein 5 g, Sodium 240 mg, Fiber 2 g
Cook's Tip: To toast almonds, place almonds into Small Micro-Cooker®; microwave on HIGH 1-2 minutes or until golden brown, stirring after each 30-second interval. Cool completely.
Vanilla or white chocolate pudding and pie filling can be substituted for the cheesecake pudding, if desired. If using vanilla pudding, add 6-8 drops of red food coloring for a pinker color, if desired.
This one is good to: could make this a mexican style nacho
The Pampered Chef ®
Jerk Chicken Nachos
Recipe
6 cups tortilla chips
3 cups diced or shredded cooked chicken
2 cups (8 oz) shredded cheddar and Monterey Jack cheese blend
2 tbsp taco seasoning, divided
1 small yellow or red bell pepper or combination
1 lime
2 tbsp snipped fresh cilantro
1/4 cup sour cream and 1 tsp additional Jamaican Jerk Rub (optional)
Preheat oven to 425°F. Arrange tortilla chips in a slightly overlapping layer on Large Round Stone with Handles.
In Bowl, combine chicken, cheese and 1 tbsp of the rub; mix gently using Small Mix ‘N Scraper®. Sprinkle chicken mixture evenly over tortilla chips. Bake 5-7 minutes or until cheese is melted; remove from oven to Stackable Cooling Rack.
Meanwhile, dice bell pepper with Knife. Cut lime in half crosswise. Juice half of the lime using Citrus Press into Bowl; add remaining rub and bell pepper and mix well.
Snip cilantro using Kitchen Shears.
Spoon bell pepper mixture over nachos; sprinkle evenly with cilantro. If desired, combine sour cream and additional rub in resealable plastic bag; trim corner to allow sour cream to flow through. Pipe sour cream mixture over nachos. Garnish with lime slices.
Yield: 12 servings
Nutrients per serving: Calories 180, Total Fat 9 g, Saturated Fat 4.5 g, Cholesterol 45 mg, Carbohydrate 12 g, Protein 14 g, Sodium 310 mg, Fiber 1 g
Cook's Tip: Use the Classic Batter Bowl to measure tortilla chips easily. Discard broken chips.
This recipe can also be prepared on the Large Bar Pan, if desired.
© The Pampered Chef, Ltd., 2001
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