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Food 0

Valentine’s Day Trifles


Here are some more amazing trifles from First Security’s Cookbook:

FS Cookbook Valentines Strawberry Delight Trifle finished big trifle


Prep Time: 30 minutes
Chill Time: 1 hour
Servings: 20


  • 2 cups heavy whipping cream
  • ¼ cup sugar
  • Dash vanilla
  • One (8 ounce) package cream cheese, softened
  • One (14 ounce) can sweetened condensed milk
  • 1 large angel food cake, torn into bite size pieces
  • Two (10 ounce) packages frozen, sweetened, halved strawberries, thawed
  • 1 pint fresh, ripe strawberries, sliced

FS Cookbook Valentines Strawberry Delight Trifle ingredients 650


  1. In a medium mixing bowl, whip the whipping cream, sugar and vanilla together until soft peaks form. Set aside.
  2. In another medium mixing bowl, beat cream cheese and sweetened condensed milk until smooth.
  3. Layer in a large trifle bowl half of the angel food cake pieces.
  4. Pour a layer of the cream cheese mixture over the cake pieces.
  5. Spread one package of thawed strawberries over the cream cheese and cake.
  6. Add a layer of whipped cream.
  7. Repeat the layers.
  8. Place fresh strawberry slices on top and down the sides of the mixture.
  9. Cover with plastic wrap and refrigerate.

 Cookbook giveaway below.


Prep Time: 3 hours, Including cooling brownies and chilling trifle
Servings: 20


  • 1 package brownie mix, prepared according to package and cooled
  • 1 ¾ cup cold milk
  • 2 packages instant white chocolate pudding mix
  • 4 teaspoons instant coffee granules
  • 2 Tablespoons warm water
  • 2 cups whipped topping, thawed
  • 3 chocolate covered toffee bars, chopped into small pieces


  1. Prepare brownies according to package instructions.
  2. Bake and cool completely.
  3. Cut brownies into 1 inch cubes.
  4. In a medium mixing bowl, beat together milk and pudding mix until mixture begins to thicken.
  5. Dissolve coffee granules in water and stir into pudding mix.
  6. Fold in whipped topping.
  7. In a trifle bowl, layer 1/3 of cubed brownies, 1/3 of pudding mixture, and 1/3 of broken candy bar pieces.
  8. Repeat layers until all ingredients are used.
  9. Chill 30 minutes in refrigerator before serving.

 Cookbook giveaway below.


Prep Time: 2 ½ hours
Chill Time: Overnight
Servings: 20


  • 2 packages gingerbread mix
  • One (3.5 ounce) package vanilla cook and serve pudding mix
  • One (15 ounce) can pumpkin pie filling
  • ½ cup brown sugar
  • ½ teaspoon cinnamon
  • 1 container whipped topping, thawed
  • ½ cup crushed gingersnap cookies


  1. Bake gingerbread according to package directions. Cool completely.
  2. Prepare pudding according to package instructions. Set aside to cool.
  3. Combine pumpkin pie filling, sugar, and cinnamon and fold into pudding mixture.
  4. Into a large trifle bowl, crumble one batch of gingerbread.
  5. Pour half of pudding mixture over gingerbread.
  6. Layer half of the whipped topping on top of the pudding mix.
  7. Repeat layers with remaining gingerbread, pudding and whipped topping.
  8. Sprinkle crushed gingersnaps on top of whipped topping.
  9. Refrigerate overnight.

Love is in the air and that’s nothing to ‘trifle’ with. So, we are giving away one copy of What’s Cookin’ at First Security.

cookbook 1


Employees and customers of First Security Bank have contributed their favorite recipes to What’s Cookin’ at First Security, a cookbook that benefits Arkansas Foodbank. They feature over 2,000 recipes and are available at any First Security Bank location for $20. HOWEVER,

To enter to win this, tell us your favorite sweet treat in the COMMENTS section of this post.

Winner will be selected randomly and announced on Valentine’s Day, Saturday, February 14. Must be 18 years or older to win. No purchase necessary.

Giveaway sponsored by First Security Bank.

Meet the

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A little about .

Arkansas Women Blogger member Mary Wood is a lifetime lover of words. She hails from the suburbs of Nimrod, Arkansas where she is co-owner and number one stacker of wood in her family's sawmill. She loves playing in the dirt and raising a zoo-load of animals on their family farm. Her passions include living life with her husband Steve, son Caleb and all-grown-up daughters Rebecca and Rachel and son-in-law Matt. Homeschooling, writing women's Bible studies, and renovating their home fill up the remainder of her time.

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