This is a quick, easy version of the traditional Trifle.  Whether you buy pre-made ingredients or make them yourself, it will be delicious.  Be prepared for multiple recipe requests!

Try it yourself - Trifle can be an incredibly easy, tasty, and gorgeous holiday dessert.

Step 1: Acquire Ingredients

You'll need:

  • angelfood cake (made from a box is dandy; purchased pre-made is also fine, and faster)
  • 2 boxes french vanilla pudding (I used Jell-O instant)
    • 4 cups whole milk (I often substitute half-and-half for extra richness)
  • frozen fruit (I used cherries, blueberries, and raspberries from Trader Joe's)
  • liqueur(s) of your choice (I like amaretto, irish cream, and any fruit-flavored liqueur)
  • 2 cups heavy/whipping cream (make this fresh)
    • 1 teaspoon vanilla extract
    • pinch of salt
    • brown sugar to taste (I use about 1/4 cup)
  • grated chocolate on top (optional)

Go ahead and bake your angelfood cake, mix up your pudding, and whip your cream. These can be stored until you're ready to assemble the trifle.

I've made angelfood cake from a box and from scratch, and the difference isn't major- here you're combining it with so many other flavors that any such distinction would be lost. Purchased pre-made angelfood cakes will do, but tend to be a bit dry and sometimes taste off. Pound cake may be traditional, but I prefer angelfood because it's lighter, more absorbent, and complements the berries better.

I used a trifle bowl (purchased at Target for $14), but you can use any bowl. Glass is preferable, because then you can see all the pretty layers.

<p>Last Monday I tried this Super-Quick Trifle and I used grated orange as topping so that it will be mmore attractive and delicious...Earlier i use to know only one kind of triffle thats Apricot Trifle from the website ...Now I am happy that I know one more sweet trifle..</p> <br> http://www.clubnoor.com/en/recipe/jelly-and-apricot-trifle
<p>Thank you! I'm glad you liked it.</p>
It looks very good.
I gotta say, not only does the trifle look and sound woderful, the pastries around them in the pic look pretty phenomenal, too!
Thank you! I can't take credit for the other pastries - other people brought most of them, as we do a big (40-50 people) dinner and everyone brings something to contribute. But they were most excellent.
I live in New Zealand it is a kiwi favourite, I changed it up last year and made a choc berry version, it was just a chocolate spongecake soaked in the fridge overnight in blackberry jelly, then a can of blackberries on top - drain most of the juice, then some Swissmaid custard some whipped cream and fresh blackberries,blueberries and stawberries with crushed flake bars on top. Everyone loved it.
That chocolate berry versions sounds fantastic!! Did you have to heat up/melt the blackberry jelly in order for it to soak into the cake? And was it jelly, or more like a jam or preserve?
Or maybe jelly as in Jell-o? Either way, sounds delicious.
&nbsp;I love trifle!! We're English ex-patriots living in the states and we always love a good trifle when Christmas or another big occasion rolls around. It was always my job since I was a little girl to do the trifle and layer everything in order. This&nbsp;recipe&nbsp;is an interesting &nbsp;and tasty-looking American take (I didn't think that trifle was big in the states), but for those looking to make this just a little bit more English/traditional just make the following simple swaps:<br /> <br /> pound cake instead of angel food (a different taste but really not that big)<br /> <br /> bird's custard instead of vanilla pudding (A BIG ONE, can probably be found in the international aisle of any supermarket and just takes a few minutes to microwave and then cool)(or alternatively you can make the creme anglaise from scratch which is absolutely divine but a wee bit more time consuming)<br /> <br /> On top, finish off with some hand whipped cream sprinkled with almonds or berries for a final flourish.&nbsp;<br /> <br /> As far as the fruit: anything goes, be as creative as you want, the cherry's in this one look nice :). We usually put skinned orange segments and chopped bananas. I once saw on TV in England a recipe for a passion fruit, mango, and pineapple trifle! Maybe you could try that sometime!<br /> <br /> Here's a picture from google that i found that looks a bit more like what we used to make, but i love the effect that canida's cool target bowl had! :D<br /> <br />
The topping suggestion is awesome - nothing like toasted almonds and berries!<br /><br />So how is bird's custard different - is it richer/sweeter/heavier? I think it would need to be to compete properly with a dense pound cake. Of course, the pound cake can absorb more liqueur, so there you go. ;)<br /><br />And the tropical fruits sound excellent! Yum.
My mother, who is Irish, made this every Christmas!&nbsp; She used *lady fingers* instead of the cake.&nbsp; I knew she used a liqueur but never knew what type, now I do.&nbsp;&nbsp; Thanks bunches.
Excellent! I know lady fingers are a bit drier, so can probably soak up more of the liqueur. Mmmm.
I use a similar recipe with whipped cream in place of pudding and only fresh berries.&nbsp; Usually the cake doesn't require any more moisture and I like it best in the pre-soggy phase.&nbsp; I'll have to try the liqueur idea.&nbsp; The recipe is more expensive than say baking a pie, but super fast and perfect for summer.<br />
Whipped cream would make it a bit lighter, perfect for summer. Let me know if you give the liqueur a try!
I'm trying this straight away thanks alot for this great instructable
Did you try the trifle? How did it turn out?
Oh my goodness, this looks so good! I am going to make it for my boss at work... and hoping she'll share it with me. :-D haha I will tell you how mine turns out.
How did it go?
I'm glad to see that someone else uses the term "limiting reagent" in a culinary context. I learned about the concept when I took chemistry in high school, and have used it to refer to cooking ever since -- to the utter confusion of pretty much everyone within earshot.
Handy terms! I'm a cell/molecular biologist with a chem minor, so my geekiness sometimes shows through. ;)
I just wanted to say that this recipe is awesome. :-) I showed this recipe to my mother, and she made it for a family gathering...I've never seen so many people ask for copies of a recipe! It's incredibly easy, especially if you use pre-made ingredients (store-bought angelfood cake, for instance--in our case, this worked doubly well, as the lid for the cake made an excellent trifle bowl), and it's DELICIOUS!
Fantastic! I love the idea of using the cake lid, too: what a smart idea. If you do it again take a picture, and I'll add it to the post with full attribution.
this is great my neighbor from england use to make it with or without the liquer
I'll definitely have to try this.
YUMMY!!!! it sounds great!
Yes sir
Just divine. You are excellently multitalented.
looks yammi <sup></sup><br/>
I agree with LasVegas... keep up the great work :) and while your at it, send some samples out ;)
Mmmm! This looks absolutely wonderful! I'm going to have to try it ASAP. Great Instrucatable!

About This Instructable




Bio: I've been posting Instructables since the site's inception, and now build other things at Autodesk. Follow me for food and more!
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