This Easter-ready Carrot Cake Trifle layers cinnamon-spiced cake, roasted pecans, and a cloud of cream cheese whipped cream. What started as a save-the-day dessert has become a showstopping staple. With carrots, pineapple, and plenty of nostalgia, it’s rich, light, and guaranteed to be the star of your spring table.
Book: —Episode: Perfect Holiday DinnerRating: 5/5 How Easy Is That: EasyStore-Bought Is Fine: pound cakePricey Ingredients: —Hard-to-find: — Recipe on Foodnetwork.com
Book: Modern Comfort Food, page 208Episode: — Rating: 5/5 How Easy Is That: EasyStore-Bought Is Fine: ginger snap cookiesPricey Ingredients: —Hard-to-find: — Recipe on Better Homes & Gardens
Book: Family Style, page 144 Episode: Guests to Stay Rating: 4/5 How Easy Is That: Intermediate Store-Bought Is Fine: pound cake, whipped cream Pricey Ingredients: — Hard-to-find: — Recipe on Foodnetwork.com View this post on Instagram A post shared by Trent (@storeboughtisfine)
Book: Cooking for Jeffrey Episode: Cook Like a Pro: Tipsy Desserts Rating: 5/5 How Easy Is That: Easy Store Bought Is Fine: Bourbon Pricey Ingredients: Bourbon Hard-to-find: — Recipe on FoodNetwork.com. To make the trifle Ingredients 8 oz cream cheese, at room temp 3/4 cup butter, at room temp 3 cups powdered sugar 1 tsp vanilla 16 oz whipped cream 1 […]