Description
This Easter Trifle Dessert is a beautiful layered treat that’s easy to make and perfect for spring gatherings! It features layers of moist cake, creamy pudding, fluffy whipped topping, and fun pastel colors. Topped with Easter sprinkles or mini chocolate eggs, this trifle is as pretty as it is delicious!
Ingredients
For the Cake Layer:
1 box white or yellow cake mix (plus ingredients listed on the box – eggs, oil, water)
Food coloring (pastel pink, blue, yellow, green)
For the Pudding Layer:
2 (3.4 oz) boxes instant vanilla pudding mix
4 cups cold milk
For the Whipped Topping:
16 oz whipped topping (Cool Whip)
For Decoration:
Easter sprinkles
Mini chocolate eggs or pastel M&M’s
Shredded coconut (optional, dyed green for a “grass” effect)
Instructions
Bake the Cake:
Preheat the oven according to the cake mix instructions.
Prepare the cake batter as directed, then divide it into 3–4 bowls.
Tint each bowl with different pastel food colors.
Pour the batter into greased baking pans and bake as directed.
Let the cakes cool completely, then cut them into cubes.
Make the Pudding:
In a large bowl, whisk together the instant pudding mix and cold milk.
Let it set for 5 minutes until thickened.
Assemble the Trifle:
In a large trifle dish (or individual serving glasses), start with a layer of cake cubes.
Add a layer of vanilla pudding.
Spread a layer of whipped topping.
Repeat the layers until the dish is full, ending with whipped topping.
Decorate:
Sprinkle with Easter-themed sprinkles or mini chocolate eggs.
If using shredded coconut, dye it green and sprinkle it on top for a grassy effect.
Chill and Serve:
Refrigerate for at least 1 hour before serving to let the flavors blend.
Serve cold and enjoy!
Notes
You can use store-bought pound cake or angel food cake instead of baking a cake from scratch.
Try using different pudding flavors like white chocolate or cheesecake for variety.
This dessert can be made a day in advance and stored in the fridge until ready to serve.