Ingredients
Pound cake or sponge cake – 1 loaf (or use leftover brownies)
Instant vanilla or chocolate pudding mix – 1 box
Whole milk or heavy cream – 2 cups
Fresh strawberries – 1 cup, sliced
Fresh blueberries – 1 cup
Raspberries – 1/2 cup
Optional: Bananas or peaches – 1 cup
Frozen whipped topping or whipped cream – 2 cups
Optional: Chocolate shavings, cookie crumbs, or mint leaves for garnish
Instructions
1. Cut cake or brownies into cubes and layer in a trifle bowl.
2. Whisk together pudding mix and milk until smooth. Let set.
3. Add a thick layer of pudding over the cake cubes.
4. Top with sliced fruit (berries, bananas, peaches).
5. Spread whipped cream over the fruit.
6. Repeat all layers once more.
7. Finish with whipped cream and garnish.
8. Chill for 4 hours or overnight before serving.
Notes
You can swap instant pudding with homemade custard for a traditional English trifle.
For dairy-free: use almond milk and coconut whipped cream.
Red velvet cake adds a patriotic twist for July 4th.
Avoid freezing fully assembled trifles — the cream may separate.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg