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Mini Trifles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 38 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 6 mini trifles
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

These Mini Trifles are delightful individual layered desserts featuring vanilla pudding, whipped cream, cake cubes, and fresh berries. Perfect for parties or holidays, they combine creamy, fruity, and cake textures into a refreshing no-bake treat.

Ingredients

Pudding Mixture

  • 1 box (3.4 oz) instant vanilla pudding mix
  • 2 cups cold milk

Whipped Cream

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Base and Fruit Layers

  • 12 vanilla or sponge cake squares (store-bought or homemade)
  • 1 cup fresh strawberries, diced
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1/2 cup strawberry or raspberry jam (optional)

Garnish

  • Additional berries
  • Mint leaves

Instructions

  1. Prepare the pudding: In a medium bowl, whisk the instant vanilla pudding mix with 2 cups of cold milk for about 2 minutes until the mixture thickens. Then, chill it in the refrigerator for 5 minutes to set.
  2. Make the whipped cream: In a separate bowl, beat the heavy whipping cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form, which will give a light, fluffy texture.
  3. Create the pudding mousse: Gently fold half of the whipped cream into the chilled pudding mixture to create a light, mousse-like layer, ensuring it remains airy and smooth.
  4. Prepare the cake: Cut the vanilla or sponge cake into small cubes suitable for layering in mini glasses or jars.
  5. Assemble the trifles: In mini trifle glasses or small jars, start layering with cake cubes, spread a spoonful of jam if using, then add a mix of the fresh berries followed by a layer of the pudding mousse.
  6. Repeat layering: Continue layering the cake cubes, jam, berries, and pudding mousse until the glasses are filled, finishing the top layer with a dollop of the remaining whipped cream for a creamy finish.
  7. Garnish and chill: Decorate the top with extra fresh berries and a sprig of mint. Refrigerate the mini trifles for at least 30 minutes before serving to allow flavors to meld and the dessert to chill completely.

Notes

  • Angel food cake, pound cake, or ladyfingers can be used instead of vanilla or sponge cake.
  • Swap vanilla pudding for chocolate or lemon pudding for a different flavor twist.
  • These mini trifles are excellent make-ahead desserts, ideal for parties and holiday gatherings.

Find it online: https://slsrecipes.com/mini-trifles-recipe/