Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Rachel's Thanksgiving Trifle
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- Level: Easy
- Total: 2 hr (includes chilling time)
- Active: 30 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 466
- Total Fat
- 13 g
- Saturated Fat
- 6 g
- Carbohydrates
- 83 g
- Dietary Fiber
- 3 g
- Sugar
- 55 g
- Protein
- 5 g
- Cholesterol
- 49 mg
- Sodium
- 379 mg
This chocolate-raspberry trifle is inspired by a classic Friends episode in which Rachel takes charge of Thanksgiving dessert and accidentally combines a sweet English trifle with a savory shepherd’s pie. To make our version look the same but taste a lot less like “feet,” as Ross put it, we made some tweaks. While Rachel used an infamous layer of beef sautéed with peas and onions, we swapped in a decadent layer of brownies, green candy-coated chocolate candies and shredded coconut. The result is a delicious dessert for any occasion, and it even has an extra layer of jam — just for Joey, whose mom used to drop him off at the movies “with a jar of jam and a little spoon.”
- Level: Easy
- Total: 2 hr (includes chilling time)
- Active: 30 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 466
- Total Fat
- 13 g
- Saturated Fat
- 6 g
- Carbohydrates
- 83 g
- Dietary Fiber
- 3 g
- Sugar
- 55 g
- Protein
- 5 g
- Cholesterol
- 49 mg
- Sodium
- 379 mg
Ingredients
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Directions
Special equipment:
a 4-quart trifle dish- Prepare the brownies according to package directions. Bake and cool completely. Using your fingers, crumble half of the pan of brownies into a large bowl (you should have roughly 1 1/2 cups), then stir in the green candy-coated chocolate candies and sweetened shredded coconut until evenly combined. Save the other half of brownies for another use.
- Prepared the vanilla pudding according to package directions. Refrigerate until ready to assemble the trifle.
- Whisk the heavy cream and confectioners’ sugar with an electric mixer on medium-high speed until light, fluffy and holding stiff peaks, about 2 minutes. Refrigerate until ready to assemble.
- To assemble, line the bottom edge of a 4-quart trifle dish with a single row of ladyfingers (cut edge on the bottom, rounded edge on top). Line the bottom of the dish with more ladyfingers; lay them down flat so they overlap and cover the bottom completely.
- Spoon or pipe 1/2 cup of the jam over the ladyfingers, covering them completely. Spoon 2 cups of the pudding over the jam layer and spread it to the edges of the dish. Repeat with another layer of ladyfingers, 1/2 cup of jam, then top with the fresh raspberries, placing them evenly around the trifle dish. Top evenly with 1 cup of pudding.
- Sprinkle the crumbled brownie "beef" layer over the pudding and spread to the edges of the dish. Spoon the remaining 1 cup of pudding over the brownie crumbs with an offset spatula. Top the custard with a single layer of bananas. Cover the bananas with the whipped cream and swirl decoratively with an offset spatula. Refrigerate for at least 30 minutes before serving.
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