Trifle

Why You’ll Love This Recipe

You’ll love this Trifle for its ease of preparation and irresistible combination of textures and flavors. The lightness of the angel food cake balances beautifully with the rich, silky white chocolate pudding, while the fresh berries add juicy bursts of sweetness and tartness. The whipped topping ties everything together with a smooth, airy finish. This dessert can be assembled quickly, refrigerated, and served chilled, making it perfect for any occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 6.8 ounces (two 3.4-ounce) instant white chocolate pudding (Jello brand recommended)
• 4 cups cold whole milk
• 14 ounces store-bought angel food cake, cut into 1-inch cubes
• 16 ounces (two 8-ounce) containers thawed whipped topping
• 32 ounces container fresh strawberries, washed, stems removed, sliced, and patted dry
• 18 ounces container fresh blueberries, washed and dried

Directions

1. Prepare the pudding: In a large bowl, whisk the instant white chocolate pudding mix with cold whole milk until thickened, about 5 minutes.
2. Layer the trifle: In a large trifle bowl or glass dish, start by adding a layer of angel food cake cubes at the bottom.
3. Add pudding: Spoon a layer of prepared white chocolate pudding over the cake cubes.
4. Add berries: Add a layer of sliced strawberries and blueberries evenly over the pudding.
5. Add whipped topping: Spread a layer of whipped topping over the berries.
6. Repeat layers: Repeat the layers—angel food cake, pudding, berries, and whipped topping—until all ingredients are used, ending with a final layer of whipped topping.
7. Chill: Refrigerate the assembled trifle for at least 2 hours to allow the flavors to meld and the dessert to set.
8. Serve: Garnish with extra fresh berries if desired, then serve chilled.

Servings and timing

• Servings: 8-10 servings
• Prep time: 15 minutes
• Chill time: 2 hours
• Total time: Approximately 2 hours 15 minutes

Variations

• Substitute white chocolate pudding with vanilla or chocolate pudding for different flavors.
• Use other fresh fruits such as raspberries, blackberries, or peaches.
• Add a splash of fruit liqueur or flavored syrup to the pudding for an adult twist.
• Incorporate layers of crushed cookies or nuts for extra texture.
• Use homemade whipped cream instead of store-bought whipped topping for a fresher taste.

Storage/reheating

• Store leftover trifle covered in the refrigerator for up to 3 days.
• Best served chilled; do not freeze or heat.
• Stir gently before serving leftovers to refresh the layers if needed.

FAQs

Can I make the trifle ahead of time?

Yes, it’s best made at least 2 hours ahead to allow flavors to meld.

Can I use a different cake instead of angel food cake?

Yes, pound cake or sponge cake work well as alternatives.

Is it necessary to use instant pudding mix?

Instant pudding mix simplifies the recipe, but you can use homemade pudding if preferred.

Can I substitute non-dairy milk?

Yes, but consistency of pudding may vary slightly.

How long will the trifle last in the fridge?

Up to 3 days when stored properly.

Can I prepare individual servings?

Yes, assemble in individual glasses or jars for easy serving.

What if I don’t have whipped topping?

You can use homemade whipped cream as a substitute.

How do I prevent the cake from becoming soggy?

Layer gently and keep the trifle refrigerated until serving.

Can I use frozen berries?

Yes, thaw and drain frozen berries well to avoid excess moisture.

Conclusion

This Trifle recipe is a beautiful, easy-to-make dessert perfect for any occasion. The combination of light angel food cake, creamy white chocolate pudding, fresh berries, and whipped topping creates a dessert that’s both elegant and comforting. Its vibrant layers and refreshing flavors make it a crowd-pleaser that’s sure to become a favorite in your recipe collection.

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