Best 3 Delicious Gluten Free Trifle Recipes

DELICIOUS GLUTEN FREE TRIFLE

Steps:

• Mix the Jell-O Pudding in a large bowl following the directions.
• After the pudding is chilled, add a layer of the pudding (about a two inch depth for each layer).
• Next, add a layer of cookies, chopped in quarters or eighths.
• Add Kool Whip to the top of the cookies.
• Repeat steps 2-4.
• Decorate the top with seasonal candies or other decorations of your choice.
• Let sit in the refrigerator for one hour.
• ENJOY!

GLUTEN FREE TRIFLE

Steps:

• Please see the notes below to see what components you can make in advance. My own preferred preparation timeline is to make the sponge, custard and jelly the day before assembly. Prepare the strawberries 1-2 hours before, then put it all together and serve it later the same day, or the following day.

GLUTEN-FREE CELEBRATION TRIFLE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of (8- or 9-inch) square pan. Make and bake cake as directed on box using water, butter, vanilla and eggs. Run knife around sides of pan to loosen cake. Cool 1 hour. Cut cake into 1-inch pieces; set aside.
• Meanwhile, in heavy 2-quart heavy saucepan, stir together sugar and cornstarch; stir in milk. Cook and stir over medium heat until thickened and bubbly. In medium bowl, beat eggs with wire whisk just until blended. Gradually stir 1 cup hot milk mixture into egg mixture, whisking constantly, until combined. Pour milk and egg mixture back into saucepan. Return to medium heat. Cook, stirring constantly, 1 to 2 minutes longer, or until thick and bubbly. Remove from heat. Stir in butter and vanilla. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate at least 1 hour.
• In medium bowl, whip cream until stiff peaks form. Fold whipped cream into pudding mixture until combined.
• In large bowl or trifle bowl, place half of the cake pieces. Brush or sprinkle half the liqueur over cake. Spoon half the berries, half the mangos and half the coconut over cake. Spread half the pudding mixture over coconut. Repeat with remaining cake, liqueur, berries, mangos and coconut. Cover; refrigerate at least 1 hour before serving. Garnish with additional fruit and coconut, if desired. Refrigerate any remaining trifle.