Crush a packet of ginger biscuits, then mix a tub of cream cheese with a can of Caramel Treat and 250g smooth peanut butter (I know, how delicious?). Slice a couple of not too ripe bananas.

Now start layering, either in a pretty glass bowl or individual dishes, tumblers or teacups.

Start with a smear of the caramel mixture then add a layer of biscuits, the banana and keep on layering, finishing off with some grated white chocolate if you like. Put it in the fridge until you’re ready to eat it.

Here are some other ideas that you might enjoy:

• Crushed Oreos layered with strawberries and whipped cream
• Crushed Tennis biscuits layered with lemon curd mixed with full-cream yoghurt and blueberries
• Nutella mixed with peanut butter and cream, layered between crushed Salticrax biscuits, drizzled with toffee sauce

Enjoy a spoonful of decadence!

If you enjoyed this dish, try one of these trifle recipes, too.

Find more loadshedding meals here.

The post No-bake, no-cook loadshedding trifle appeared first on Woolworths TASTE.

OLD FASHIONED TRIFLE

Slice a Swiss roll (buy it ready-made or make your own) and use it to line the bottom and sides of a glass bowl. Pour over a good amount of sweet sherry. Chill. Make 2 packets of raspberry jelly using the juice from a can of fruit cocktail to make up some of the liquid. I like more jelly than fruit, so I sometimes add a third packet. Leave the jelly to cool and set slightly in the fridge. If you pour the jelly over the cake when it’s warm, the cake soaks up too much of the jelly. Make a batch of thick custard (or use a good readymade version) and allow to cool. Spoon the jelly onto the Swiss roll, then pour over the cooled custard. Whip some cream and spoon over the top. If you like, scatter over grated chocolate and decorate with glace cherries.

CUPPA CUPPA PUDDING

You can also use tinned fruit cocktail in a baked pudding. I remember Dolly Parton making her cuppa cuppa pudding in the film Steel Magnolias. I make it often and it’s so easy. You simply mix 1 cup of sugar with 1 cup of flour and a can of fruit cocktail, then pour into a baking dish. Bake for 25 minutes at 180°C. Eat with custard or ice cream.

I noticed the other day that there is a new fruit cocktail called Very Cherry, which has extra cherries in it to make sure that everyone gets at least two – so we can all feel a bit lucky!

The post Abi’s old-fashioned trifle recipes appeared first on Woolworths TASTE.

For nostalgia’s sake, here’s my gran’s favourite trifle recipe:

Old fashioned trifle

Slice a Swiss roll (buy it ready-made or make your own) and use it to line the bottom and sides of a glass bowl. Pour over a good amount of sweet sherry. Chill. Make 2 packets of raspberry jelly using the juice from a can of fruit cocktail to make up some of the liquid. I like more jelly than fruit, so I sometimes add a third packet. Leave the jelly to cool and set slightly in the fridge. If you pour the jelly over the cake when it’s warm, the cake soaks up too much of the jelly. Make a batch of thick custard (or use a good readymade version) and allow to cool. Spoon the jelly onto the Swiss roll, then pour over the cooled custard. Whip some cream and spoon over the top. If you like, scatter over grated chocolate and decorate with glace cherries.

Cuppa cuppa pudding

You can also use tinned fruit cocktail in a baked pudding. I remember Dolly Parton making her cuppa cuppa pudding in the film Steel Magnolias. I make it often and it’s so easy. You simply mix 1 cup of sugar with 1 cup of flour and a can of fruit cocktail, then pour into a baking dish. Bake for 25 minutes at 180°C. Eat with custard or ice cream.

I noticed the other day that there is a new fruit cocktail called Very Cherry, which has extra cherries in it to make sure that everyone gets at least two – so we can all feel a bit lucky!

The post Abi’s old-fashioned trifle recipes appeared first on Woolworths TASTE.