Susan Reed’s Dulce de Leche Trifle

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Susan Reed Dulce de Leche Trifle

  • 1 quart Strawberries, sliced
  • 2 bananas, sliced
  • 6 biscotti, crushed
  • 1 angel food cake, crumbled
  • 1 (24-ounce) container whipped cream
  • 1 can dulce de leche
  • 1 bottle chocolate sauce
Prep Time

15 min


12 servings

One big spoonful of ‘happy’! That’s what I’m calling this layered dream by the honorable Susan Reed – it’s her Dulce de Leche Trifles! Fluffy chunks of angel food cake pressed together with homemade caramel and topped with whipped cream, chocolate syrup and bits of biscotti for that supreme crunch! The finished product is incredible to look at – and tastes even better! Expect to get your hands a little dirty…


In a large trifle bowl (or other clear glass bowl), put the strawberries, bananas, biscotti, cake, and whipped cream in random layers. Drizzle the dulce de leche and chocolate sauce between layers, saving a generous portion of each for the top. Scoop out and serve in individual bowls.

*To make dulce de leche: Put a can of sweetened condensed milk in a pot and cover with water. Bring the water to a simmer and cook for 3 hours, turning the can over every half hour and topping off with more hot water if it evaporates. Turn off the heat and leave the can in the water until it is completely cool.

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