Ingredients with Measurements:
- 1 package instant pistachio pudding mix (3.4 oz)
- 2 cups cold milk
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 loaf pound cake, cut into cubes
- 1/2 cup chopped pistachios
- 1/2 cup whipped cream
- Maraschino cherries for garnish
Special equipment needed:
- Trifle dish or large glass bowl
Step-by-step instructions:
1. In a large mixing bowl, whisk together the instant pistachio pudding mix and cold milk until smooth. Set aside.
2. In a separate mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
3. Fold the whipped cream into the pistachio pudding mixture until well combined.
4. In the trifle dish or glass bowl, layer the pound cake cubes, chopped pistachios, and pistachio pudding mixture. Repeat the layers until all ingredients are used up.
5. Cover the trifle dish with plastic wrap and refrigerate for at least 2 hours or overnight.
6. Before serving, top the trifle with whipped cream and maraschino cherries for garnish.
Time:
Preparation time: 20 minutes
Cooking time: 0 minutes
Total time: 2 hours 20 minutes
5. Temperature:
N/A
Serving size:
8-10 servings
Nutritional information:
Calories: 390
Fat: 23g
Saturated Fat: 11g
Cholesterol: 70mg
Sodium: 320mg
Carbohydrates: 41g
Fiber: 1g
Sugar: 29g
Protein: 6g
Substitutions for ingredients:
- Instant pistachio pudding mix can be substituted with instant vanilla pudding mix and 1/2 cup chopped pistachios.
- Pound cake can be substituted with angel food cake or sponge cake.
- Heavy cream can be substituted with whipped topping.
Variations:
- Add a layer of sliced bananas or strawberries between the pound cake and pistachio pudding mixture.
- Use chocolate cake instead of pound cake for a chocolate-pistachio trifle.
- Top the trifle with chocolate shavings or chopped nuts instead of whipped cream.
Tips and tricks:
- Make sure the pudding mixture is fully combined with the whipped cream to avoid any lumps.
- Use a serrated knife to cut the pound cake into cubes for easier cutting.
- Chill the trifle for at least 2 hours to allow the flavors to meld together.
Storage instructions:
Cover the trifle with plastic wrap and refrigerate for up to 3 days.
Reheating instructions:
N/A
Presentation ideas:
Serve the trifle in a clear glass bowl or trifle dish to show off the layers.
Garnishes:
Top the trifle with whipped cream and maraschino cherries for a classic look. Alternatively, use chocolate shavings or chopped nuts for a more sophisticated look.
Pairings:
Serve the pistachio pudding trifle with a cup of coffee or tea for a delicious dessert.
Suggested side dishes:
N/A
Troubleshooting advice:
- If the pudding mixture is too thick, add a splash of milk to thin it out.
- If the whipped cream is too runny, chill the mixing bowl and whisk attachment in the freezer for 10 minutes before whipping.
Food safety advice:
Make sure to store the trifle in the refrigerator at all times to prevent spoilage.
Food history:
Trifles originated in England in the 16th century and were traditionally made with layers of cake, custard, and fruit.
Flavor profiles:
The pistachio pudding trifle is sweet and creamy with a nutty flavor from the pistachios.
Serving suggestions:
Serve the trifle in individual dessert cups for a more elegant presentation.
Related Categories
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