The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 7, 2004
AWESOME! Made this for labor day picnic and it was a hit. Used a combination of fresh and frozen fruit and ammeretto liquer. Easiest dessert I've ever made! Everyone had 2 helpings. Thanks!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 27, 2004
I would give this recipe 100 stars if I could!! I have made it 5 times already and have probably been asked for the recipe by 15 people! It is absolutely delicious!! However, I have made a few variations. For the pound cake, I used a cream cheese pound cake recipe I found on this website. It has almond extract in it which is wonderful with the praline liqueur (I have also substituted with almond liqueur). Instead of vanilla pudding, I have also used cheesecake flavored pudding. It is one of the easiest recipes I have ever made. Definitely try it .... you'll be glad you did!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 8, 2004
Excellent recipe! I used fresh blueberries, raspberries and sliced strawberries. I also substituted Amaretto for the liquer. Everyone asked for second helpings. Thanks Iron Chef!
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Cooking Level: Intermediate

Living In: Chesapeake, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 3, 2004
Fantastic recipe! Praline liqueur was expensive, so I mixed brandy into bottled caramel sauce. This sauce is delicious on vanilla or praline ice cream, too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 26, 2004
I have made this dozens of times and everyone loves it! As per suggestions, I use angel food cake, make layers instead of all in one, omit liqueur and condensed milk, and add one full cup of milk. I also let the dessert sit overnight in fridge to thaw out berries. I leave out strawberries and prefer juicier berries like raspberries and blackberries - it gives a nicer taste. I also bought a larger container of whipped topping.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 9, 2004
Delicious! Not at all mushy or runny. The custard firmed up nicely, and the whole dish had a sweet, fruity flavor - not heavy or overpowering. I used a mix of fresh and frozen fruit. I also had to double the recipe to fill my trifle dish. I'll definitely make this one again!
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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: Jun. 26, 2004
Absolutely outstanding recipe and sooooo simple to make. Some substitutions (or additions) I made were: cut the lb cake lengthwise in thirds, spread apricot jam on each layer, put back together, then cut into cubes. I then layered the ingredients using a different berry for each layer (fresh berries only - blackberry, raspberry, blueberry,& strawberry)- cake, berry, pudding, etc. I couldn't find any praline liqueur so I lightly drizzled caramel over the cake before adding each layer. I garnished with a big dollup of whip cream and a fanned out strawberry and then placed fresh blueberries around the edge of the bowl...it just looked so yummy and pretty!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 19, 2004
Very good dessert! I only used fresh blueberries. I didn't have praline liqueur - so I very generously used "Irish Mist" liqueur instead. Thanks for the quick recipe!!!!
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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: Apr. 13, 2004
I have made this several times and it always gets rave reviews. I think it's so impressive looking also. The only thing I changed is I always use fresh berries and add some banannas also and I use fresh whipping cream that I whip and then add the condensed milk and pudding to and it comes out very creamy. Thanks for sharing the recipe
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 12, 2004
This desert is awesome!! Very fresh and light. A keeper...will make again and again!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 7, 2004
This is my ONLY non-chocolate dessert I make. It is delicious! If in a hurry used thawed berries. I also sprinkle extra blueberries on top of the whipped cream for appearance. I use a 16 oz pound cake and there is more then enough filling and fruit to cover it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 6, 2004
Truly awesome! I am a chocoholic, and yet I think this deserves 5 stars! I do use a 16oz. pound cake, but there still is plenty of the custard filling! I also recommend using the berries frozen as it keeps the dessert cold for traveling, and is a nice texture if still a bit frozen when you eat it! I recommend this, and make it, often!
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Cooking Level: Intermediate

Home Town: Plymouth, Michigan, USA
Living In: Canton, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 7, 2004
Fabulous! This trifle is light and full of flavor, and presentation is great too. I used half of a raspberry swiss roll for the sponge, 2 bags raspberries and one blackberries, Grand Marnier for the liquer, lowfat milk and a little heavy cream in the pudding and Lite Cool Whip for the topping.I only gave it 4 stars because even though I made it 5 hours in advance and kept it the fridge the blackberries were still frosty when it was time to serve. I won't worry about making it too far in advance next time! Thanks for the recipe it was a hit!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 29, 2004
Wow! This was the overall response when I served this dessert. I couldn't find the praline liquer, but the clerk at the liquor store recommended a mocha caramel liquer instead. It turned out great. As a matter of fact, I only had one bite, because it went so quickly.
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Cooking Level: Expert

Living In: Kirkland, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 18, 2004
I have made this time and time again~It is Superb!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 2, 2004
Well I probably butchered this with substitutions in an effort to make it as low-fat as possible. So if you're thinking of trying the same thing, don't bother! I used angelfood cake, rather than pound cake; all raspberries; amaretto; fat-free instant pudding; fat-free Eagle Brand sweetened condensed milk; and low-fat whipped topping. The texture of the custard was just sort of indescribably gross. It just wasn't a great dessert, but I doubt that it's Iron Chef's fault.
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 18, 2003
due to a weird supply of ingredients on hand, i had to basically come up with my own version of trifle composed of different recipes. i used the custard from this recipe.. and it was sooo good!! definitely making this custard again in the future.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 20, 2003
This is a great recipe for trifle. I made two layers, it makes for a prettier presentation.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 24, 2003
We do a lot of traveling, in our 5th wheel, with about 8 other couples...we all fix food, and share it...well, let me tell you, when I brought out this dessert, it was a true hit! I have made it numerous times since, and it is always looked forward too....
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 29, 2003
I got this from my mom in law and it is awesome! We use one half of an angel food cake, 2 pkgs. vanilla instant pudding mixed with 3 cups milk, 1 can condensed milk and only 4 oz. size cool whip. Use 2 pkgs.(square kind) of frozen raspberries or strawberries and 1 large can of sliced peaches drained and cut in small cubes. Peaches really are great with raspberrirs! We don't use the praline syrup but lightly sprinkle the top with orange juice or ameretta. I suggest the ameretta. Then we lightly toast sliverd or sliced almonds and sprinkle on top. It's great!!!
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