Trifle Recipes

Category Fancy
The trifle is a layered dessert often made with a variety of fruit nestled between layers of cake. This page contains trifle recipes.


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Any chocolate lover will love this!


  • 1 chocolate cake mix (and ingredients listed on cake box)
  • 2 boxes chocolate pudding
  • 1 large container cool whip
  • 1 large heath candy bar (or 2 small)


Make the chocolate cake. When cool, cut into 1 inch squares.

Make the chocolate pudding. Put half of the cake into clear bowl, put half of the chocolate pudding on it. Top with half the cool whip and chop the heath bar and put half of it on the cool whip.

Then, put remaining cake, top with pudding, cool whip, and the rest of the heath candy bar. Place in the refrigerator.

This dessert is so yummy. It's easy to make and everyone that likes chocolate will love this. I am a chocolate lover, so it's delicious to me. Hope you enjoy!


Source: A friend in Dalton, OH

By dwedenoja from New Creek, WV

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This trifle always looks like the beginning of spring to me! In my family we always make all sorts of different trifles, some being very interesting. They are fun to invent.


  • 1 box yellow extra moist cake mix
  • 1 boxes large or 2 small vanilla instant pudding mix
  • 1 (16 oz) large tub of cool whip or store brand whipped topping
  • 1 1/2 qt fresh large red strawberries
  • 2 cans (16 oz) sliced peaches, drained well


  1. Start this recipe the day before putting it together. Make the cake according to package instruction. Make pudding as directed. Keeping everything cool in the refrigerator overnight.
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  3. The next day, cut up the cake. I cut the cake down the middle both ways, again and again until you have 1 inch squares of cake.
  4. Rinse and dry strawberries. Save 6-8 whole for decorating the top. Quarter the rest.
  5. Start with a trifle bowl or a large crystal bowl. 1st layer, fill in the bottom with a good amount of cake.
  6. 2nd layer, about a 1/2 cup of pudding spread evenly.
  7. Next a layer of sliced peaches.
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  9. Next a layer of whipped topping.
  10. Start over now, a layer of cake cubes, pudding, peaches, cool whip, strawberries. And a good amount of Cool Whip. You want to end with a beautiful peaked topping of fluffy topping.
  11. Take a few pieces of leftover cake cubes and crumble them into a bowl, and sprinkle the peaks with cake crumbs. Then decorate the top with whole strawberries with the point of the strawberry up! This dessert brightens any dessert table and disappears fast.
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This is great for a covered dish dinner or large family get-together. Prepare and bake cake according to package directions, using 2 greased 9 inch round baking pans.


Cool for 10 minutes before removing to wire racks to cool completely.

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May 29, 2009

I keep raspberries and strawberries, and other trifle fruits in the freezer ready for making jellies and trifles.

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July 30, 2008

Separately prepare puddings following package directions using milk, in 2 separate bowls.

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For trifle, place half of the cake cubes in 12x8 inch baking dish. in large bowl, combine yogurt and almond extract; fold in whipped topping. Spoon half of the yogurt mixture evenly over cake cubes in dish.

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This chocolate trifle is so delicious and the candy pieces make it even better!

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I love making trifles for different occasions. You can make trifles with any flavored cake, pudding, fruits, cookies, and cool whip! It is fun and amazing what you can surprisingly make creatively and beautifully.

finished Dessert Trifle

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Slice cake. Spread with jam. Put one layer of drained fruit in bottom of dish. Place 1/2 of cake on top. Repeat this. Next put the syrup from peaches into saucepan; add 2 tablespoons of sugar.

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March 24, 2009

Here's an idea for what you can do with left over, unfrosted cake. Set aside chunks of left over cake (or bake a 13x9 inch vanilla cake and cut into chunks).


Prepare package of pudding. Mix all the fruit together.

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Split sponge cake through the center with a sharp knife and spread with jam on bottom half. Put top half on. Peel apples; cut in halves and remove cores. Put in pan with sugar and enough water to cover apples.

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Cut cake slices into 3 pieces each; set aside. Dissolve gelatin in 2 cups boiling water in large bowl. Add frozen strawberries, stirring to mix. Set aside to cool slightly. Prepare pudding using package directions.

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In a mixing bowl, beat cream cheese, coffee powder and sugar until smooth. Beat in whipped topping until blended. Divide cake cubes between two dessert dishes; top with the cream cheese mixture and chocolate chips.

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This delicious trifle is a quick and easy recipe for your next potluck or party.

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November 15, 2005

These individual trifle bites are perfect for any holiday party.

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ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.

November 4, 2010

Does anyone have any good recipes for English Trifle?

Lee from US


English Trifle Recipes

There are many variations of the English Trifle recipe. It's really a matter of taste. My favorite is: In a large glass bowl or any serving dish, place a layer of lady fingers , sprinkle with a little sherry, rum or fruit juice, then follow with a layer of raspberries or fruit of your choice; then a layer of vanilla pudding, then a layer of whipped cream (or coolwhip). Repeat layers, finishing with whipped cream. Decorate with coconut, chocolate shavings or whatever you prefer. Any kind of plain cake may be used in place of lady fingers. Refrigerate for at least three or four hours before serving. (11/21/2005)

By Joan

English Trifle Recipes

For many years I have made Trifle at Christmas that always gets rave reviews. I use sponge cake, a good custard ie Hornes or Birds Eye, green and red jello, fruit of your choice ( I use fruit cocktail and frozen raspberries. Just get everything ready, starting with sponge cake and layer everything using lots of custard in between. I make mine in a glass punch bowl for an attractive presentation. All of the ingredients can be made the day before you need it. Leave space on top for a good layer of whipped cream, decorate with cherries if desired. (11/22/2005)

By juner

English Trifle Recipes

My mom came back from living in England for two years with this recipe. Start with a layer of lady fingers cake, then layer, pudding, cake, jelly or jam, fruit or pie filling, then whipped topping. There's no certain recipe, the trick is to use layers of things that compliment each other. Enjoy! (11/22/2005)

By Melanie

English Trifle Recipes

you may want try the good housekeeping December issue or the Womans day (11/22/2005)

By patg

English Trifle Recipes

Every year we do this DICKENS trifle and we are not even English! For shortcuts? I buy Sara Lee Pound Cake (frozen) or if I plan it, bake a basic pound cake recipe . I tear it up into chunks , starting at the bottom of the bowl . I make custard from BIRD's ( made in England ) custard mix - can be found in International section of grocery stores, although I have made STIRRED CUSTARD from scratch too (JOY OF COOKING book) . Pour that lovely custard over the torn cake spread with whatever jams are in my fridge (raspberry /strawberry basically - sometimes apricot). Spread with whipping cream . (11/22/2005)

By mags

English Trifle Recipes

Here is the real thing. This recipe has been in our family for almost one hundred years, since my grandmother brought it from the "old country".

  • 2-layer sponge cake
  • sherry
  • 10 oz. pkg. frozen strawberries, thawed (Nana used canned)
  • 2 cups Bird's custard
  • 1 pint heavy cream, whipped
  • toasted almonds, chopped

Tear or slice one layer of cake into bite-sized pieces and place on bottom of clear glass trifle bowl. Sprinkle with sherry to taste (at least 2 tbsp -- I use 1/4 cup). Follow the sherry with half of the strawberries, then with half of the custard, then with half of the whipped cream. Repeat with the second cake layer, more sherry, and the remaining strawberries, custard and whipped cream. Sprinkle top with chopped almonds. Make 8 to 24 hours ahead. Chill in refrigerator until ready to serve.

This recipe makes 8-10 generous servings. To double the recipe, double the ingredients but use TWO trifle (clear glass) bowls.

Whipped cream can be stabilized as follows:

For each cup of whipping cream, dissolve 1/2 teaspoon unflavoured gelatin in 1 tablespoon water; whip cream until soft peaks form, add gelatin mixture and continue beating until cream is stiff. Sugar and vanilla can be added if desired. Refrigerated cream will hold for 24 hours. (12/04/2005)

By vmconvi

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