Everyone in my family loves a good dirt pudding recipe!! It’s by far their most favorite dessert of anything I make. So it was not a surprise that this Patriotic Dirt Pudding became a big hit! I mean just give me a darn spoon because I absolutely loved this one too!!

And really is any dessert more beautiful than one with strawberries and blueberries? They always make great show-stoppers! So let’s see what you need to make this beautiful dessert this summer!

What do you need to make this Patriotic Dirt Pudding?

• cream cheese
• instant vanilla pudding
• Cool Whip
• butter
• powdered sugar
• milk
• Golden Oreos
• strawberries
• blueberries

Can you make this dessert with regular Oreos?

Yes, this would be fine to make with regular chocolate Oreos.

How to get those perfectly hulled strawberries?

I found this little tool and I LOVED it!

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Patriotic Dirt Pudding

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Ingredients

• 14 oz package of Golden Oreos
• 2 small boxes instant vanilla pudding
• 3 1/2 cups milk
• 12 oz cool whip
• 8 oz block cream cheese, softened
• 1/2 cup butter, softened
• 1/2 cup powdered sugar
• 16 oz. strawberries, hulled and sliced
• 6 oz. blueberries

Instructions

1. Crush Oreos in a food processor. (This can also be done by putting them in a plastic storage bag and crushing them with a rolling pin).

1. In a large bowl, whisk pudding mixes and milk for about 30 seconds. Set aside to thicken while you make the cream cheese mixture.
2. In another large bowl, beat cream cheese and butter until smooth. Add and beat in powdered sugar.
3. By this point, pudding should be thickened. Whisk it a little more to combine thoroughly. Whisk in cool whip into pudding.
4. Pour pudding mixture into cream cheese mixture and mix until combined.
5. Begin layering in large trifle. Start with layering a third of the crushed oreos, a layer of a third of the pudding, layer sliced strawberries along the side, another third of oreos, and another third of pudding, layer blueberries along the side. and the final third of pudding, and the final third of oreos. Top with strawberries and blueberries.

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  Anchor Trifle Dish

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Other Summer Desserts You Might Like:

• Mini Cherry Cheesecake Trifles
• Triple Lemon Poke Cake
• Easy Homemade Vanilla Ice Cream
• Mocha Brownie Ice Cream Cake
• Chocolate Oreo Ice Cream Pie
• Salted Caramel Brownie Ice Cream Cake

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This Pumpkin Praline Trifle has been waiting to make it’s appearance on this blog for the last few years.  It’s a dessert I’ve made for the past two Thanksgiving dinners, but I never got around to posting it before the holiday.

But you can be assured that if I made it two years in a row, it was a crowd-pleaser.
Dessert is probably the best part of Thanksgiving in my opinion.  My sister and I each make one or two of them.  We have rules too.  There must always be something pumpkin and at least one chocolate dessert.  Then you need at least one pie.  That way your dessert plate can have a little sample of everything 🙂

This Praline Pumpkin Trifle is great to make the day or night before your Thanksgiving dinner plans too.  Since it involves layers and some cooling time, you need to carve out some time in your day to get the individual components done and then later, you can layer it up and stick it in the fridge!  Dessert done!

This dessert is decadent, divine, and just screams Thanksgiving.  So if you are looking for a new pumpkin dessert to try, this Pumpkin Praline Trifle is the one to try!

Pumpkin Praline Trifle

Yield: 8 to 10

Pumpkin Praline Trifle - This is the ultimate fall dessert recipe with layers of easy pumpkin cake, cream cheese pudding, caramel, and praline pecans. It's delicious made ahead and great for the busy holiday dinners!

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Ingredients

Pumpkin Cake Layer:

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• 1 box yellow cake mix
• 1 cup canned pumpkin
• 1/2 cup milk
• 1/3 cup vegetable oil
• 4 eggs
• 1 tsp pumpkin pie spice
• 2 tsp cinnamon

Praline Pecans:

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• 2 cups roughly chopped pecans
• 1/2 cup light brown sugar
• 4 tbsp heavy cream

Cream Cheese Pudding Layer:

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• 2 3.5 oz instant vanilla puddings
• 3 1/2 cups milk
• 1 12 oz cool whip, divided
• 1 8 oz cream cheese
• 1/2 cup butter
• 1/2 cup powdered sugar

Topping:

Toggle ingredient group

• 1/2 cup jarred caramel sauce

Instructions

Cake Layer:

1. Preheat oven to 350.
2. In a large bowl, beat cake mix, pumpkin, milk, oil, eggs, pumpkin pie spice, and cinnamon on low speed until mixed and then increase speed to medium and beat for 2 minutes. Pour into 13 x 9 pan and bake for 25 minutes or until center is set and toothpick comes out clean. Allow cake to completely cool.

Praline Pecans:

1. Preheat oven to 350.
2. In a medium bowl, stir to combine pecans, brown sugar, and heavy cream. Spray a sheet pan with cooking spray. Spread pecans onto pan. Bake for 20 minutes or until coating is dry. Remove from oven to cool.

Pudding Layer:

1. In a large bowl, whisk pudding mixes with milk until combined. Let set for 5 minutes to thicken. Whisk again to combine. Add 1 cup whipped topping to pudding and stir.
2. In another bowl, beat cream cheese, butter, and powdered sugar for about 2 minutes. Add to pudding mixture and beat to combine.

Assembly Instructions:

1. Cut cooled cake into small squares. Layer some squares into the bottom of a large trifle dish or punch bowl.
2. Add 1/2 of the cream cheese pudding mixture over the cake squares.
3. Top with drizzled caramel sauce and some praline pecans.
4. Repeat cake square layer, pudding layer, caramel, and pralines.
5. Add last layer of cake squares, caramel, pralines.
6. Top with remainder of cool whip, drizzled caramel and remaining pralines.

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  Anchor Trifle Dish

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Other desserts you may love to try:

Pumpkin Pecan Cake

Chocolate Praline Trifle

Chocolate Dream Trifle

Triple Mocha Mud Pie

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So I know I’ve been sharing a lot of sweet stuff with you all lately.  Apparently I have a real sweet tooth right now.  Maybe it because I know a lot of you are looking for great desserts to make for your gatherings this summer.  Well this recipe is perfect for just that!

I love trifle desserts!  They always look impressive.  Plus they are super easy to serve.  You don’t have to worry about cutting perfect slices of cake.  Just grab a big ol’ spoon and serve ’em up!  Nothing fancy, and yet at the same time this is such a beautiful dessert.  People love anything praline (pronounced prah-leen down here in Louisiana) too!

This is a really easy cake to make and layer.  The praline layer actually bakes into the cake!  You turn it out onto a pan right after it is finished baking, let it cool, and scoop it out into a trifle while stacking it between layers of whipped cream!

It’s a great make-ahead dessert!

I always love to add the chocolate curls to the top as well.  It makes such a beautiful presentation.  Plus I impress my kids, and hey, what mom doesn’t like that!  Hope you enjoy!

Chocolate Praline Trifle

Prep Time: 30 minutes

Cook Time: 28 minutes

Additional Time: 30 minutes

Total Time: 1 hour 28 minutes

5.0 Stars (1 Review)

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Ingredients

• 1 stick butter
• 1/4 cup heavy cream
• 1 cup packed light brown sugar
• 1/2 cup chopped pecans
• 1 box Devil's Food cake mix
• 3/4 cup milk
• 3/4 cup vegetable oil
• 3 eggs
• 1 tsp vanilla
• Whipped Cream: 3 1/2 cups heavy cream, 3/4 cup powdered sugar, 2 tsp vanilla
• Garnish: Chocolate curls and 1/4 cup toasted pecans

Instructions

1. In a small saucepan, add butter, heavy cream, and brown sugar. Cook and stir over low heat until butter is melted.
2. Remove from heat and stir in 1/2 cup pecans.
3. Spray a 13 x 9 pan with cooking oil spray and pour praline mixture into pan.
4. In a large bowl, combine cake mix, milk, vegetable oil, eggs, and vanilla. Beat on low speed for about 30 seconds and increase speed and beat for another 2 minutes.
5. Spoon chocolate batter over praline mixture in pan carefully spreading it around to edges without displaced the pecan mixture too much.
6. Bake at 350 degrees for 28 minutes. Use a toothpick to test to see if it is done. If the toothpick comes out clean, the cake is ready.
7. Very quickly (about 1 to 2 minutes after removing from oven), flip this cake out onto a sheet pan. If you wait, the praline mixture will cool too much and get stuck.
8. Let cake cool on pan.
9. While cake cools, make the whipped cream by beating heavy cream, powdered sugar, and vanilla until peaks form.
10. Layer in trifle dish or large clear glass bowl: 1/3 cake, 1/3 whipped cream, repeat two more times.
11. Top with chocolate curls and toasted pecans.

DID YOU TRY THIS RECIPE?

I WANT TO SEE! Follow JAREN_DIARYRECIPECOLLECTOR on Instagram, snap a photo, and tag @jaren_diaryrecipecollector and #diaryofarecipecollector. I would love to know what good stuff you are making!

Looking for other great desserts?

Chocolate Dream Trifle

Strawberry Wet Cake

The post Chocolate Praline Trifle appeared first on Diary of A Recipe Collector.

 These little desserts look so fancy, but they are so easy!  I love that!  It makes you look like you worked so hard, but you know you really didn’t put that much effort into these.

 So I made these and put them in the refrigerator for after supper.  You should have been at my house to see the reactions I got as the refrigerator door was opened throughout the afternoon.  Should I say they were excited?  Slightly.

This is a recipe that I normally would make in a 13 x 9 pan.  But I thought, wouldn’t it be fun to make it fancy?  And the kids think they are so grown up when they get to eat anything out of a glass, especially a fancy one!

You could even make these for a backyard BBQ party or pool party using clear plastic cups.  The recipe made about 5 generous size portions.  You could definitely make it go further using smaller cups.

Mini Cherry Cheesecake Trifles

No bake individual dessert cups are a perfect warm weather treat!

5.0 Stars (1 Review)

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Ingredients

• 1 1/4 cups graham cracker crumbs
• 1/2 cup sugar
• 1/3 cup butter, melted
• 1 8 oz cream cheese, softened
• 1 8 oz container cool whip, defrosted
• 1 can sweetened condensed milk
• 1/2 tsp lemon juice
• 1 can cherry pie filling

Instructions

1. In a medium bowl, mix graham crackers, 1/4 cup of sugar, and melted butter. Set aside
2. In a large bowl, beat cream cheese and sweetened condensed milk, and remaining 1/4 cup of sugar. Add and stir in cool whip and lemon juice.
3. Begin layering in cups: graham crackers, cheesecake filling, and cherry pie filling, repeat once

Notes

*This can be made in a 13 x 9 dish. You will need 2 cans of cherry pie filling. You will also need to mix the graham crackers with about 2 tbsp of melted butter and press the graham crackers into bottom of the pan and let it chill while you make the filling.

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Other recipes you might enjoy:

Not Yo’ Mama’s Banana Pudding

Strawberry Wet Cake

You can find more MAIN DISH RECIPES HERE.
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This Chocolate Dream Trifle has to be one of my favorite desserts ever!  I would pick chocolate over any other dessert any day.  And this one right here is at the very top of my list.  The original recipe came from a Paula Deen  Magazine Chocolate Lovers issue.  It makes a very good and beautiful layered cake.  However, each time I’ve made it, I’ve told myself I should make a trifle with it.  This was a great decision indeed.  

All three delicious chocolate steps are super easy.  You just want to allow time for these steps, and I often begin by making the cake and the mousse the day before I need it.  The next day, I make the icing, let it cool, and then begin to assemble the trifle.

Not only is this cake gorgeous as a large trifle, but it is perfect in these individual dessert cups!  I made these for my daughter’s prom dinner, and they were a hit!  It’s definitely a little more time consuming making individual cups, but it is perfect for a party.  This recipe makes about 30 individual treat cups.

What do you need to make this Chocolate Dream Trifle?

For the cake:

• all purpose flour
• granulated sugar
• unsweetened cocoa powder
• baking powder
• baking soda
• salt
• milk
• brewed coffee
• vegetable oil
• 2 large eggs

For the chocolate mousse:

• 1 envelope unflavored gelatin
•  cold water
• boiling water
• sugar
• cocoa powder
• heavy whipping cream

For the Chocolate Fudge Frosting:

• sugar
• heavy whipping cream
• unsweetened chocolate squares
• butter
• powdered sugar

Chocolate Curls:

• semisweet chocolate chips
• shortening

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Chocolate Dream Trifle

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Ingredients

Chocolate Cake:

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• 2 cups all-purpose flour
• 2 cups of sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 3/4 tsp salt
• 1 cup milk
• 1 cup brewed coffee
• 3/4 cup vegetable oil
• 2 large eggs

Chocolate Mousse:

Toggle ingredient group

• 1 envelope unflavored gelatin
• 3 tbsp cold water
• 1/4 cup boiling water
• 1 cup sugar
• 1/2 cup cocoa powder
• 3 cups heavy whipping cream

Chocolate Fudge Frosting:

Toggle ingredient group

• 1 cup sugar
• 1 cup heavy whipping cream
• 5- 1 oz. squares unsweetened chocolate, chopped
• 10 tbsp butter
• 1 cup powdered sugar

Chocolate Curls:

Toggle ingredient group

• 3 tbsp semisweet chocolate chips
• 1 tbsp shortening

Instructions

1. For the cake:  Preheat oven to 350 degrees.  Spray a 13 x 9 pan with cooking oil spray.  Mix all the dry ingredients.  Add oil, milk, coffee, and eggs.  Beat with electric mixture until smooth.  Bake 25-30 minutes or until a toothpick inserted in center comes out clean.    Let cool completely.

2. For the mousse:  In a small bowl, mix gelatin and cold water.  Let it stand for 2 minutes.  Add boiling water and stir.  In another small bowl, combine cocoa powder and sugar.  In a large bowl or using a stand mixer bowl, beat whipping cream at medium speed until foamy.  Gradually add cocoa/sugar mixture.  Beat until stiff peaks form.  Stir in gelatin mixture.  Cover and chill in fridge for 4 hours.

3. For the icing:  In a medium saucepan, bring sugar and cream to a boil over medium-high heat.  Reduce heat and simmer for 5 minutes while stirring often.  Remove from heat, add butter and chocolate.  Stir until smooth.  Let cool for 10 minutes.  Whisk in powdered sugar.  Let it continue to cool.

4. Chocolate Curls:  Melt semisweet chocolate chips with 1 tbsp shortening in microwave stirring ever 20 seconds until melted. Pour this mixure into the bottom of a large sheet pan. Spread it out into a thin layer. Place pan in freezer for 5 minutes. Remove from freezer and use a spatula to slowly lift up and curl chocolate. Work quickly. If curls stop forming, stick it back in the freezer for a few minutes. Keep curls in freezer until ready to use.

5. Assemble the trifle:  Cut cake into large cubes.  Layer the bottom of the trifle with cake.  Layer chocolate mousse followed by chocolate icing.  Repeat layers two more times.  Top with grated chocolate and chocolate curls.

* For small trifle cups, place a small amount of cake in the bottom. Use a piping bag to pipe in a little chocolate mousse. Drizzle with chocolate icing. I also put a little of the icing at a time in a piping bag to make drizzling easier. Repeat layers one more time. Top with small chocolate curls.

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DID YOU TRY THIS RECIPE?

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Other recipes you might like:

Chocolate Praline Trifle

Best Chocolate Sheet Cake Recipe

You can find more MAIN DISH RECIPES HERE.
You can find ALL RECIPES HERE.
For more ideas, follow me on FACEBOOK, PINTEREST, INSTAGRAM, AND TWITTER.
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