The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 22, 2006
I made this for an after church gathering at our Pastor's home, this was a huge hit everyone loved it and the Pastor's wife wants the recipe! Thank you all recipes for having such a great site, everything I need is here!!!
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Cooking Level: Intermediate

Living In: Cumberland, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 16, 2006
This was great! I served to co-workers at a gathering. I'm only giving it 4 stars cuz I was a little disappointed that after over 15 hours in the refrigerator...I made it the night before with berries that were already slightly dethawed and it got served at 3pm the next day that everyone still got a frozen berry or two in their serving. Nonetheless they enjoyed it but next time I will let it sit out an hour or two before serving.
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Cooking Level: Beginning

Home Town: North Oxford, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 13, 2006
FABULOUS (and I'm a chocoholic!) At others' suggestions, my changes were: used store-bought angel food cake, fresh blueberries, strawberries and diced peaches (soaked the peaches in ~4-5 T peach schnapps for ~20 min,) used two 3.4 oz boxes cheesecake pudding combined with enough low-fat cool-whip and milk to make it creamy; omitted sw/cond milk; topped with cool-whip and blueberries; layered as a trifle, making 3 layers of each - assembled the night before serving. Lots of "oohs" and "aahs" and recipe requests - even from a few men!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 15, 2006
This recipe is a definite keeper. Great for a crowd! I made it with fresh fruit (blueberries,blackberries, raspberries, and strawberries, and used chambord. Deserves every one of the 5 stars!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 5, 2006
Very good! I made it for a holiday dinner; everyone loved it.
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Cooking Level: Intermediate

Home Town: Roswell, New Mexico, USA
Living In: Oklahoma City, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 12, 2006
INCREDIBLE! Instead of Praline liquor, I used blackberries soaked in amaretto (1 week) because I had them around. I also used low fat condensed sweet milk, low fat cool whip and non-fat jello pudding. This was a big hit!
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Cooking Level: Expert

Home Town: Hershey, Pennsylvania, USA
Living In: Metuchen, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 6, 2006
i love this recipe for its taste and simplicity. did without the liquor and couldn't tell the difference. any frozen berry mix will do. the best part of this dessert is when the berry juices soak into the cake. also, it's best served cold.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 6, 2006
This dessert was wonderful - 10 stars! Using fat free sweetened condensed milk, fat free whipped topping and fat/sugar free pudding made it guilt free and did not change the taste one bit! Wish I could find fat free pound cake! Could not find the liquore but did not miss it. Used a good quality frozen berry with no juice, I think this is important.
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Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 27, 2006
I have made this trifle several times and am asked for the recipe each time. I do prefer to use fresh fruit since frozen fruit seems mushy to me. Fabulous looking and delicious.
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Cooking Level: Intermediate

Home Town: Katy, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 9, 2006
Loved it!
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Cooking Level: Intermediate

Living In: Leakey, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 19, 2006
Yum! I omitted the liquer and it was still excellent. It's a really easy dessert that looks so elegant. Thanks for the recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 28, 2006
Excellent. I used fresh raspberries and frozen blueberries. I used Cheesecake pudding and no liquor.Next time i will use more milk, and a liquor. It was sooo delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 12, 2006
This was so easy to make! It has become a favorite of friends and family...they think I slaved over it! :)
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Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 7, 2006
Made this for the Holidays. Layered it in a trifle dish and looked great. Used several tbsp of rasberry liqueur instead of the praline...and increased the milk by 1/2 cup. Thought it actually tasted better after it sat in the fridge for a day or two, allowing the flavors a chance to blend !
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 20, 2005
This trifle is amazing. Everywhere I take this dish it is raved over. I can't find the praline liqeur, so I use a little vanilla instead. Tastes wonderful. I use more pound cake than the recipe calls for. It's just not enough. I also layer my ingredients in a trifle bowl. Much prettier presentation.
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Cooking Level: Expert

Living In: Amarillo, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 16, 2005
I use Grand Marnier instead of the praline liqueur. The first time I served this, some of the berries were still frozen - even though I followed the time frame on the recipe. Now, I take it out of the frige about 1/2 hour before I serve it. It looks so pretty and tastes so rich.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 8, 2005
I used banana pudding... it was great!
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Cooking Level: Intermediate

Home Town: La Mirada, California, USA
Living In: Durham, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 22, 2005
This was very, very good and so easy and quick to make. Will definitely become a summer favorite in our home! I used Angel Food Cake instead of pound cake. I used the berries called for in the recipe, plus a bag of strawberries too! Deleted the liqueur. The only thing I would change is perhaps not using the sweetened condensed milk. It was very, very sweet. I also am going to try it with cheesecake pudding next time!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 22, 2005
Yum! Made this morning of BBQ, was just barely frozen in center by dinner time, so be sure to leave plenty of time for defrosting! Sprinkled 2T. blackberry brandy over cake instead of praline liq. I also used lemon pudding instead of vanilla. Recieved many compliments. Will definitly make again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 12, 2005
I made this for dinner guests last night and I thought it turned out great. Everybody was pretty full from dinner so we didn't indulge too much but I got lots of compliments for it. I left out the liquer because I didn't have any, and I used lemon pudding because I was out of Vanilla. I really like the lemon flavor though. I even ate some of the leftovers for breakfast this morning (real nutrious, I know) and it was delicious. Thanks for the recipe.
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Cooking Level: Intermediate

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