Make these luscious layered desserts in almost any dish you have on hand.

By Shirley Harrington
August 29, 2008
Serve this ultimate Southern dessert featuring sweet Sugar Biscuits, fresh strawberries and rich Trifle Custard at your next gathering and it's sure to be a hit. Recipe:

Trifles With a Twist Recipes:

Intimidated by the thought of making a trifle? Chill out--they're really easy. Find a glass salad bowl, wine goblets, or just a big ol' mixing bowl, and give these layered desserts a try.

Lorraine Schumacher of Glendale, Missouri, stepped out of the box--or trifle dish, as the case may be--with a clever makeover that she calls Jumbleberry Trifle. The classic version of the dessert combines sherry-soaked pound cake with cooked custard and fruit. Lorraine created her version by layering bite-size pound cake sandwiches with a two-ingredient, no-cook custard and a sauce prepared from frozen fruits.

Inspired by Lorraine's creativity, Test Kitchens professional Laura Martin and I were off and layering. We combined rum-soaked pound cake with tropical fruits and strawberries with sugared biscuits. The results were wonderful. For chocolate lovers, reader Sara Nichols offers a recipe combining brownies with white chocolate pudding. No matter which trifle you make, be sure to chill it well--this allows the flavors to blend together.

Which Dish?
Trifle recipes traditionally prepared in a large bowl can be assembled in individual serving glasses. Look under the recipe title for the number of servings; you'll need about that many glasses. For example, if the recipe makes 12 servings, you'll need 12 glasses.