Easter Trifle
This Easter Trifle Dessert combines layers of fluffy cake, creamy pudding, and airy whipped topping, all beautifully decorated, making it a forgiving yet celebratory delight for any occasion.
Ingredients
For the Cake
- 1 box white or yellow cake mix Any brand preferred; yellow for richer taste.
- a few drops food coloring (pastel shades) Optional for visual appeal.
For the Pudding
- 2 boxes instant pudding mix (vanilla or white chocolate) Vanilla is classic, white chocolate is sweeter.
- 4 cups cold milk Whole milk preferred for richness.
For Assembly
- 16 oz whipped topping Use thawed if frozen; stabilized from scratch is fine.
- 100 g mini chocolate eggs For decoration.
- 20 g sprinkles Pastel nonpareils or jimmies.
- 10 g edible flowers Optional decoration.
Instructions
Preparation
- Prepare the cake batter according to package directions, adding food coloring to create multiple pastel shades.
- Bake the cake as directed until golden and let cool completely on a rack.
- Once cool, cut the cake into roughly 1-inch cubes.
Pudding Preparation
- In a large bowl, whisk the pudding mix with cold milk for two minutes, then chill for at least 15 minutes.
Assembling the Trifle
- In a large trifle bowl, layer the cake cubes, followed by a layer of pudding, then whipped topping. Repeat until all ingredients are used.
- Finish with whipped topping and decorate with mini chocolate eggs, sprinkles, and edible flowers.
- Chill the assembled trifle for at least one hour before serving.
Notes
Use cold milk for the pudding, avoid overbaking the cake, and drizzle simple syrup over the cake cubes for moisture if needed.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 8gSodium: 250mgFiber: 1gSugar: 20g
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