Easter Trifle Dessert
A nostalgic and forgiving dessert that layers pound cake, berries, vanilla pudding, and whipped cream, creating a delightful centerpiece for any meal.
Ingredients
Main Ingredients
- 1 loaf pound cake, cut into cubes Store-bought for speed, or homemade.
- 2 cups mixed berries (strawberries, blueberries, raspberries) Fresh is ideal, but frozen works fine.
- 2 cups vanilla pudding Instant or homemade.
- 2 cups whipped cream Stabilized lasts longer in the fridge.
- to taste mint leaves for garnish Optional for aroma and decoration.
- splash berry liqueur or orange juice Optional for extra flavor.
Instructions
Preparation
- Wash the berries and pat them dry. Hull and slice strawberries if using.
- Cube the pound cake into 1-inch pieces.
- If using instant pudding, whisk according to package directions until smooth. For homemade pudding, consider adding a teaspoon of vanilla extract.
Layering
- In a large trifle bowl, layer half of the pound cake cubes at the bottom.
- Add a layer of mixed berries on top of the cake cubes.
- Pour half of the vanilla pudding over the berries.
- Add a layer of whipped cream.
- Repeat the layers with remaining cake, berries, pudding, and whipped cream until all ingredients are used.
- Garnish with mint leaves.
Final Steps
- Refrigerate for at least 2 hours before serving.
- For best results, let it sit overnight.
Notes
This dessert is forgiving; use fresh or frozen fruit, and instant pudding is a great shortcut. Consider making individual trifles for easy serving.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 8gSodium: 150mgFiber: 2gSugar: 20g
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