Thanksgiving Trifle
A delightful dessert with layers of pound cake, vanilla pudding, fresh berries, and whipped cream, perfect for any festive occasion.
Ingredients
Main Ingredients
- 1 pound pound cake Store-bought or homemade, cut into cubes.
- 2 cups fresh berries A mix of strawberries, blueberries, and raspberries for variety.
- 2 cups vanilla pudding Instant pudding works well, or you can make it from scratch.
- 2 cups whipped cream Freshly whipped for the best flavor and texture.
- to taste mint leaves for garnish Optional, but they add freshness and color.
Substitutes
- 1 alternative gluten-free pound cake For a gluten-free version.
- 1 alternative coconut whipped cream For a dairy-free option.
Instructions
Preparation
- Gather and prep all your ingredients. Cut the pound cake into uniform cubes.
- In a large glass trifle dish or individual dessert cups, layer half of the pound cake cubes at the bottom.
- Add a layer of half of the vanilla pudding on top of the cake, spreading it evenly.
- Add a generous layer of mixed fresh berries on top of the pudding.
- Spread half of the whipped cream over the berries to cover them completely.
- Repeat all the layers with the remaining pound cake, pudding, berries, and whipped cream.
- Garnish with mint leaves for color and freshness.
- Chill in the refrigerator for at least 2 hours before serving.
- Serve and enjoy!
Notes
Ideal for preparing ahead of time. Store in the refrigerator for up to 3 days. Best enjoyed within the first two days for freshness.