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Michelle Erdner's avatarMichelle Erdner

Michelle Erdner - Living Layered

Layers of fluffy pound cake, creamy vanilla pudding, homemade whipped cream, and fresh berries come together in a beautiful dessert that feels both impressive and effortless.
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Prep Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 30 minutes
Servings: 12 people
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

For the Trifle
  • 1 prepared pound cake, cut into cubes
  • 2 cups strawberries, sliced
  • 2 cups blueberries
  • 1 package instant vanilla pudding mix, 5.1 oz
  • 3 cups cold milk
  • 1 container whipped topping, thawed or homemade
  • fresh mint for garnish optional
Homemade Whipped Cream
  • 2 cups heavy whipping cream, cold
  • 1 tablespoon powdered sugar
  • 2 teaspoons pure vanilla extract

Equipment

  • 1 Stand Mixer or Hand held Mixer
  • 1 3-4 qt. Trifle Bowl
  • Mixing Bowls
  • Whisk
  • Measuring Cups and Spoons
  • Rubber Spatula
  • Serrated knife
  • Cutting Board
  • Serving Spoon

Method
 

Instructions for the Trifle
  1. Step 1: Prepare the Pudding
  2. In a large bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes until thickened.
    Fold half of the whipped topping into the pudding mixture until smooth and creamy.
  3. Step 2: Build the layers
  4. In a trifle bowl or large glass serving dish, begin layering:
    1/3 of the pound cake cubes
    1/3 of the pudding mixture
    1/3 of the strawberries
    1/3 of the blueberries
    Repeat the layers two more times until all ingredients have been used.
  5. Step 3: Finish the Top
  6. Spread the remaining whipped topping over the final layer.
    Arrange additional strawberries and blueberries on top for a beautiful presentation. Garnish with fresh mint if desired.
  7. Ste 4: Chill
  8. Cover and refrigerate for at least 2 hours before serving. This allows the flavors to blend together and makes the dessert even more delicious.
Instructions for Homemade Whipped Cream
  1. Place a large mixing bowl and beaters in the refrigerator for 15-20 minutes before starting. Cold equipment helps the cream whip faster and hold its shape.
  2. Pour the cold heavy whipping cream into the chilled bowl.
  3. Add the powdered sugar and vanilla extract.
  4. Using a hand mixer or stand mixer, beat on medium speed until the mixture begins to thicken.
  5. Increase to medium-high speed and continue beating until soft peaks form. For a thicker whipped cream that holds up well in a trifle, continue beating until medium peaks form.
  6. Be careful not to overmix, as the cream can quickly turn grainy and eventually become butter.

Notes

Tips for Success - 
  • Make the trifle night before for easy entertaining.
  • Use angel food cake instead of pound cake for a lighter version.
  • Add raspberries or blackberries for additional color and flavor.
  • Serve in individual mason jars for parties or picnics.
  • Keep refrigerated until ready to use. 
  • Use heavy whipping cream straight from the refrigerator.
  • Make the whipped cream just before assembling the trifle for the freshest flavor.
  • If preparing whipped cream ahead, store covered in the refrigerator for up to 24 hours. 
  • Reserve a small amount for decorating the top of the trifle before serving.