Mini Orange-Raspberry Trifles

Name: Mini Orange-Raspberry Trifles
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 595 grams can raspberry pie filling; 228 milliliters hot fudge ice cream topping, warmed; 6 servings Additional hot fudge ice cream topping, warmed; 62 milliliters Triple Sec or orange juice; 283 grams loaf frozen pound cake, thawed and cut into 1/2-inch cubes; 56 milliliters whipped topping

The recipe Mini Orange-Raspberry Trifles can be made in approximately 20 minutes. This recipe covers 7% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 398 calories, 5g of protein, and 6g of fat per serving. This recipe serves 6. Not A mixture of raspberry pie filling, fudge ice cream topping, whipped topping, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Users who liked this recipe also liked Mini Raspberry Orange Cream Cheese Toaster Strudels, Mini Mocha Trifles, and Mini Tiramisu Trifles.

Instructions

Place cake cubes in a large bowl.

Equipment you will use

Bowl

Drizzle with Triple Sec; toss to coat. Spoon 3 tablespoons pie filling into each of six parfait glasses or dessert dishes. Top with 1/3 cup cake cubes, 2 tablespoons hot fudge, 1/3 cup cake cubes and 3 tablespoons pie filling.

Ingredients you will need

Pie Filling

Triple Sec

Cupcakes

Fudge

Drizzle with additional fudge topping; dollop with 2 tablespoons whipped topping.

Ingredients you will need

Whipped Topping

Hot Fudge Sauce

Equipment

Bowl

Ingredients

Servings:

595grams

can raspberry pie filling 228milliliters

hot fudge ice cream topping, warmed 6servings

Additional hot fudge ice cream topping, warmed 62milliliters

Triple Sec or orange juice 283grams

loaf frozen pound cake, thawed and cut into 1/2-inch cubes 56milliliters

whipped topping

Recommended wine: Cream Sherry, Port, Moscato Dasti

Trifle works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is Le Grand Courtage Blanc de Blancs Brut. It has 4.9 out of 5 stars and a bottle costs about 19 dollars.

Le Grand Courtage Blanc de Blancs Brut

The bouquet presents hints of green apple, honeysuckle, and toasted brioche. On the palate, a delicate balance of dryness and acidity lingers with a bit of Meyer lemon, honeydew and soft floral notes. The Blanc de Blancs Brut is very cuisine and cocktail-friendly. Try it with savory hors d'oeuvres, buttered popcorn, creamy pasta dishes, fried chicken, spicy Asian dishes, seafood, fruit-based desserts or semi-soft cheese. Mix with elderflower or fruit liqueurs, or fresh juice and quality spirits for a light, refreshing sparkling cocktail.The Blend: Chardonnay imparts depth and complexity for the overall balance while Chenin Blanc lends citrus and hints of honey for a creamy texture. Colombard's higher acidity provides structure, length and a pleasant minerality that is supplemented by the Ugni Blanc's fruit profile. Grapes are sourced from quality terroirs in France, such as Burgundy and Loire Valley.