Make this layered holiday dessert in a trifle bowl for a festive centerpiece. It combines cake, custard, fruit, and cream.
Author:Carla Davis
Prep Time:25 min
Cook Time:0 min
Total Time:4 hr 25 min
Yield:8 servings 1x
Category:Dessert
Method:No Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 package (3.4 oz) instant vanilla pudding mix
2 cups whole milk
1 cup heavy whipping cream, cold
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 package (10 oz) frozen mixed berries, thawed
1/2 cup sherry or fruit juice (optional)
1 package (8 oz) pound cake or ladyfingers, sliced
Fresh mint sprigs for garnish
Instructions
Prepare the pudding: Whisk the instant vanilla pudding mix with the whole milk according to package directions until thickened. Set aside to cool slightly.
Make the whipped cream: In a separate bowl, beat the heavy whipping cream, granulated sugar, and vanilla extract until stiff peaks form.
Prepare the cake layer: If using sherry, lightly brush or drizzle the sherry or fruit juice over the sliced pound cake or ladyfingers. Arrange half of the cake pieces in the bottom of a large glass trifle bowl.
Layer the ingredients: Spread half of the cooled pudding over the cake layer. Scatter half of the thawed mixed berries over the pudding.
Repeat the layers: Add the remaining cake pieces, followed by the remaining pudding, and then the remaining berries.
Top with cream: Gently spread the prepared whipped cream evenly over the top layer.
Chill: Cover the trifle bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
Garnish and serve: Before serving, decorate the top with fresh mint sprigs. Serve directly from the trifle bowl.
Notes
If you are avoiding alcohol, use orange juice or apple juice instead of sherry.
This dessert is a great make-ahead option, similar to how some people approach meal planning for large gatherings.
For a quicker dessert, consider using pre-made custard instead of instant pudding.