- Strawberry Cream Trifle
- 2 tbsp crushed strawberries
- 1/2 brick vanilla ice cream
- Six cupcakes and sponge cakes
- 1 cup syrup or pineapple juice
- 1 cup diced assorted fresh fruit
- Six red cherries to decorate
- Put the crushed strawberries in a bowl, add the ice cream and mix well; chill until required.
- Halve the sponge cakes and cupcakes horizontally, place the upper halves on a tray, and pour a spoon of juice over them.
- Arrange the lower halves of the cakes on a serving dish and pour over a spoon of juice over them, then cover with the fruit.
- Pour a layer of ice cream over the fruit and arrange the top halves of the cake on the ice cream by pressing them down firmly.
- Cover it with the rest of the ice cream.
- Choco banana nuts split
- 4 Bananas
- 1/2 Cup Crushed cashew nuts
- 1 Cup Chocolate Sauce
- 4 Scoops vanilla ice cream
- 8 Small dessert forks
- Nutty buddy Chocolate
- 1/4 tin condensed milk
- 2 tbsp cocoa powder
- 1/4 tsp coffee powder
- 1 Cup crushed Marie biscuits
- 1 cup crushed dry fruits
- 1 Packet Cadbury crunchies
- 1/2 Cup powdered biscuits
- Vanilla Icecream
- Squares of aluminium foil
- Put the condensed milk in a bowl along with the cocoa powder and coffee.
- Stir in the biscuits and nuts and mix well.
- Divide the mixture into balls using wet palms to prevent the mixture from sticking.
- Insert the Cadbury crunchies in the centre of each ball and roll it in the biscuit powder until it gets well coated.
- Tightly cover each ball with aluminium foil and chill in the freezer.
- Add a scoop of vanilla ice cream on top of the nutty buddy chocolate and serve well.
