With fall creeping up on us I just wanted to share a new recipe I dreamed up by spinning off a Kraft Foods recipe. The original recipe called for Sara Lee's pound cake and fresh strawberries. Well, I tweeked it a little and came up with this "TO DIE FOR" recipe! And believe me it's HEAVENLY!
Betty’s Black Forrest Trifle
2 pkg. (8 oz. each) PHILADELPHIA, 1/3 Less Fat than Cream Cheese, softened
1-1/2 cups cold milk
1 pkg. (5.1 oz.) JELL-O Vanilla Flavor Instant Pudding
2 cups thawed COOL WHIP LITE Whipped Topping, divided
1 can cherry pie filling
2 boxes Betty Crocker Walnut Brownie mix
Make brownies according to package direction. When cool using a plastic knife in a sawing motion, cut brownies into cubes.
BEAT cream cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. BLEND in 1-1/2 cups COOL WHIP. Spoon half into 2-1/2-qt. clear bowl (it's not only yumm-o it's beautiful to look at in a clear bowl). TOP with layers of brownie cubes, cherry pie filling and remaining cream cheese mixture. I added a dolup of cherry pie filling on top. Refrigerate 4 hours
Wish I had the fore though to take a pic. Sorry... but I bet your drooling anyhoo.
Betty aka ZacksNana
The card I created below is entered in the challenge at Christmas Card Throwdown -- Nov Colour . Sentiment - from Simple Stories Mistl...
Gelli Plate with Tim Holtz Distress inks, Stampin' Up! and Reverse Confetti stamps. Ranger liquid pearls. TFL T%dles Peeps! ...
My sweet stamping friend Debbie Angelle sent me the die cuts you see on my card. I put them together to create this card. I am posting i...
Recently my cousin, Pat asked me to create a card for her granddaughter Kaley. Pat told me Kaley likes horses and the color green. She ...