Black Forest Trifle with Duncan Hines and Comstock-Wilderness {Giveaway Closed}

Hi! How was your Thanksgiving??

Mine was good. My Baby Sis, the kids, and I drove 13 hours to Alabama to spend the holiday with my Dad. It was really nice and we had a great time. And, of course, the food was amazing!

Before I took off to the deep South, I was lucky enough to snag a couple cans of some cherry pie filling and some brownie mix to make this trifle.

Being part of the Foodbuzz Tastemaker program has given me so many opportunities to stretch my creativity in the kitchen and this time was no exception.

Through this program I was gifted with coupons for a Duncan Hines product and a can of Comstock-Wilderness fruit filling.

The BEST part about this program is that now, I get to give TWO lucky blog readers TWO coupons for Duncan Hines products! Check out the end of this post to find out how to enter to win!

Now, on to the good stuff.

I love trifles.

I think they are so easy to put together but that they transport your dessert into something spectacular. Most people think it takes me hours to make these desserts. But that isn't the case.

These flavors are perfect for a holiday dessert. And what's really cool about trifles is that you can also use the dessert as a centerpiece for your holiday table!

Let me show you how easy this is to make:

Bake up your brownies according to the package.

Mix up your cherry pie filling with the almond extract, set aside a 1/2 cup of the mixture. Mix the juice into the bowl.

Cut up your brownies into small cubes.

And chop up the majority of your chocolate bars.

Whisk together the pudding mix and milk until thick.

Then fold in the whipped topping.

Assemble your trifle.

Serve and enjoy!!


As part of the Foodbuzz Tastemaker Program, I received coupons from Duncan Hines and Comstock-Wilderness

Black Forest Trifle
Adapted from The Pampered Chef

Printer Friendly Version

Ingredients:

• 1 (18-21 ounce) package brownie mix (plus ingredients to make cake-like brownies)
• 2 (1.55 ounce each) milk chocolate candy bars
• 2 (21 ounce) cans cherry pie filling
• 1 1/2 teaspoons almond extract
• 1/2 cup cranberry-cherry juice
• 2 cups fat free milk
• 2 (3.4 ounce each) packages vanilla instant pudding and pie filling mix
• 1 (8 ounce) container frozen whipped topping, thawed

Directions:

1. Preheat oven to 350 degrees F. Spray a 13 x 9 inch baking pan with baking spray.
2. Make brownie mix according to package for cake like brownies. Spread into baking pan and bake 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.
3. Invert brownies onto large cutting board and cut into 1 inch cubes. Place in refrigerator.
4. Roughly chop 1 1/2 of the chocolate bars. Reserve the other 1/2 for garnish.
5. In a medium mixing bowl, combine the cherry pie filling and almond extract. Remove 1/2 cup to use for garnish.
6. Stir the juice into remaining pie filling mixture.
7. In a separate medium mixing bowl, whisk together the milk and pudding mix until thickened.
8. Fold in the whipped topping until no white streaks are left.
9. Assemble the trifle: place half of the brownie cubes into the bottom of a trifle bowl. Top with half the cherry pie filling mixture. Top with half the whipped topping mixture. Repeat for another layer. Top trifle with the reserved 1/2 cup of the cherry pie mixture. Using a vegetable peeler, peel off chocolate shavings onto the top of the trifle. 
10. Refrigerate trifle for 30-60 minutes before serving.
11. Serve and enjoy!

THIS GIVEAWAY IS NOW CLOSED
THE GIVEAWAY

TWO winners will EACH win TWO coupons from Dunan Hines

To Enter:

1. Go to Duncan Hines website and tell me what you will make with your winnings.

2. "Like" Duncan Hines on Facebook

3. Follow @RealDuncanHines on Twitter

4. Follow Jolts & Jollies through Google Friend Connect or RSS Feed.

5. "Like" Jolts & Jollies on Facebook

6. Follow @mannadonn on Twitter

7. Tweet the following: "I entered to win a giveaway with @mannadonn and @RealDuncanHines" and include a link of this post.

That's it! SEVEN ways to enter!! This giveaway will end on Monday, December 5th at midnight CST and the winner will be announced Tuesday, December 6th. Good Luck!!

Pumpkin Maple Trifle & Giveaway Winner!

So I have some news.

Yes, I have news about the giveaway winner but you are just going to have to wait for that one.

The news I have is that...

I am now a Pampered Chef consultant!

I love The Pampered Chef so much that a friend of mine talked to me about the idea of selling it a few months ago.

I hadn't had the baby yet so I put it on the back burner.

Then...I just kept thinking about it. I finally decided to do it and I'm kind of excited.

I even have my own personal website.

I already have some shows set up and I'm ready to get started. I just have to wait for my kit to get here.

To celebrate my love of the product and my new venture, I'm sharing a Pampered Chef recipe today.

What I love about The Pampered Chef recipes is that they are super easy to make.

Let me show you what I mean:

Start with making the maple walnuts. Toss some butter and maple syrup in a sauce pan until butter melts. Throw in the walnuts and stir until well coated. Continuously stir until the nuts are toasted.

Place the maple walnuts on some parchment paper and set aside to cool

In a large bowl, toss together graham cracker pieces and hot syrup until the crackers are well coated. Set aside.

In a medium mixing bowl, whisk up the pudding mix and milk. Then add the pumpkin and cinnamon.

Then fold in the whipped topping. Set aside.

In a small mixing bowl, mix together the remaining maple syrup and whipped topping. Throw the trifle together and refrigerate for a few hours to let the flavors develop.

Serve and enjoy!!

Pumpkin Maple Trifle

Adapted from The Pampered Chef Simply Sweet

Printer Friendly Version

Ingredients:

• 2 Tablespoons butter
• 1 cup chopped walnuts
• 1/2 cup plus 6 Tablespoons pure maple syrup
• 1 box (14.4 ounces) whole graham crackers
• 1 package (3.4 ounce) cheesecake instant pudding and pie filling
• 1/2 cup milk
• 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
• 2 teaspoons ground cinnamon
• 1 container (12 ounces) frozen whipped topping, thawed

Directions:

1. Make the maple walnuts: combine butter and 3 Tablespoons maple syrup in a saucepan. Cook on medium heat until butter melts. Add walnuts and stir constantly about 5-7 minutes or until walnuts are evenly toasted. Place on parchment paper and allow to cool.
2. Break up graham crackers and place in a large mixing bowl. 
3. Pour 1/2 cup of maple syrup into a microwave safe bowl and heat in the microwave for 60 seconds. Pour syrup over graham crackers and toss to evenly coat. Set aside.
4. In a medium mixing bowl, whisk together pudding mix and milk until well combined. Add pumpkin puree and cinnamon. Mix to combine. Fold in 2 cups of whipped topping until there are no more white streaks. Set aside.
5. In a small bowl, combine the remaining whipped topping and remaining 3 Tablespoons maple syrup and fold until well blended.
6. Fill a decorator bag with 2/3 cup of the maple cream and set aside.
7. Assemble trifle: place 1/3 graham crackers evenly in the bottom of a trifle bowl. Top graham cracker layer evenly with 1/2 the pumpkin filling. Top with 1/3 graham crackers. Top with remaining maple cream. Top with final 1/3 graham crackers. Top with remaining pumpkin filling. Break up maple walnuts. Decorate the top of the trifle with the decorator bag of maple cream and the maple walnuts.
8. Refrigerate trifle for 4 hours or overnight.
9. Serve and enjoy!

And finally!! The giveaway winner.

Chosen from random.org

The winner is....

Sarah from Life is Still Sweet!!

Sarah, please email me your address at mannadonn[at]msn[dot]com

Thanks to everyone who entered this giveaway!!!!