Ingredients
Scale
For the Layers:
- 1 store-bought or homemade pound cake (cut into cubes)
- 1 box (3.4 oz) vanilla pudding mix (or homemade custard)
- 2 cups milk (for pudding mix)
- 1 ½ cups whipped cream (or whipped topping)
- 1 cup strawberries (sliced)
- 1 cup blueberries
- 1 cup pastel-colored sprinkles or Easter candies
For Garnishing:
- Crushed shortbread cookies (for “bunny dirt” effect)
- Mini chocolate eggs
- Peeps marshmallow bunnies or chicks
- Extra whipped cream
Instructions
Step 1: Prepare the Cake and Pudding
- Cube the Cake: Cut the pound cake into bite-sized cubes.
- Make the Pudding: Whisk the vanilla pudding mix with 2 cups of milk and let it set in the fridge for 5 minutes.
Step 2: Assemble the Trifle
- Layer 1: Place a layer of cake cubes at the bottom of a trifle dish or individual cups.
- Layer 2: Add a layer of vanilla pudding on top.
- Layer 3: Sprinkle a handful of strawberries and blueberries for freshness.
- Layer 4: Spread a fluffy layer of whipped cream.
- Repeat layers until you reach the top of the dish.
Step 3: Decorate for Easter
- Sprinkle the top with crushed shortbread cookies (to look like sandy “bunny dirt”).
- Add mini chocolate eggs, pastel sprinkles, or Peeps marshmallows for a festive look.
- Pipe extra whipped cream for added flair.
Step 4: Chill and Serve
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- Let the trifle chill for at least 30 minutes before serving to allow the flavors to meld.
- Serve with a spoon and watch it disappear at your Easter gathering!
Notes
- Make-Ahead Friendly: Prepare up to 24 hours in advance and keep refrigerated.
- Flavor Variations: Try lemon pudding instead of vanilla for a citrusy twist!
- Lighter Option: Use angel food cake instead of pound cake for a lower-calorie version.
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- Gluten-Free: Swap for gluten-free cake or ladyfingers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian