Christmas Trifle is a variation of the classic English Trifle recipe. It’s a versatile recipe that can use a variety of berries, cake, and even pudding.
Move the oven rack to the middle position and preheat the oven to 350°F.
Make the white cake mix as per the box instructions.
Pour cake mix into a 13x9 dish and bake per box instructions. Allow the cake to cool completely.
MAKE PUDDING:
Empty vanilla pudding mix into a medium mixing bowl and add the milk and mix as per the box instructions. Allow to set and put aside.
MAKE JELLO:
Empty Jello packet into a medium mixing bowl and add water and mix according to box instructions. Allow to set in the refrigerator (approximately 4 hours).
ASSEMBLE TRIFLE:
Once the cake has cooled completely, cut it into 2-inch squares and line the bottom of a trifle dish (or a glass bowl) with the cake squares.
Spoon a layer of vanilla pudding over the top of the cake squares.
Add a mix of the fruit (strawberries, blackberries, raspberries) in a layer over the vanilla pudding.
Scoop out some of the Jello and add it in a layer over the top of the fruit.
Repeat those layers with the remaining cake, Jello, fruit, and pudding.
MAKE WHIPPED CREAM:
In a medium mixing bowl using a handheld mixer or in the bowl of a stand mixer fitted with a whisk attachment, add the cream, powdered sugar, and vanilla. Whip for about 3-4 minutes on high speed or until stiff peaks have formed.
Spoon the cream as the final layer on top of the trifle.
FINISH AND SERVE:
Decorate with the Christmas sprinkles.
Scoop the trifle onto plates. Make sure your serving spoon reaches down through all the layers. Serve.
Notes
It’s best to assemble the trifle right before serving because the layers become soft and less defined the longer it sits.
That said, it can be stored in the refrigerator for about 2 days.