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My mom used to make this Fruit Trifle for us as a special dessert during the spring and summer when I was a kid. Not only is it gorgeous, it is DELICIOUS! I love that it has that “wow” factor to it, but is also incredibly easy to make. Perfect for any occasion, and easy to adapt to your taste. We filled it with some of our favorite fruits—strawberries, blueberries, blackberries, raspberries, grapes, pineapple and mandarin oranges–but the possibilities are endless!

Make the Pudding

Assembly

The pudding can be made up to 5 days in advance, stored in the refrigerator. The angel food cake can be made a few days in advance, or frozen for several months.

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Author: Lauren Allen
Servings: 10
Calories: 333
Cost: 6
Prep 30 Mins
Cook 10 Mins
Total 40 Mins

Ingredients

For Vanilla Pudding:

Instructions

For Pudding

In a medium saucepan over medium heat, bring 2 cups of the milk to a boil.

While the milk is heating, combine sugar, cornstarch, and salt in a large mixing bowl. Gradually whisk in the remaining 2/3 cup milk, stirring until no clumps remain. Add the egg and whisk until smooth.

Once the milk is boiling, slowly add it to the sugar mixture, stirring constantly.

Return the entire mixture back to the saucepan, stirring constantly until it comes to a simmer. Cook for one more minute, until thickened. Remove from heat and stir in the vanilla extract.

(If the pudding has any lumps you can strain it through a fine mesh strainer.) Transfer pudding to a heat proof bowl and cover with plastic wrap, pressing it directly on the surface of the pudding. Refrigerate until chilled completely. Store covered in the fridge.

For Whipped Cream

Add the cream to a large mixing bowl. Beat with electric mixers on high speed for a few seconds. Add powdered sugar and vanilla and continue beating until stiff peaks.

Assembly

Cut or tear the angel food cake into chunks. Prepare fruit by washing and slicing as needed. Add a layer of cake pieces to the bottom of the trifle. Scoop several spoonfuls of pudding on top. Add a variety of the fruit, then a few spoonfuls of whipped cream. Repeat process until the trifle is filled. (I don’t bother making “perfect” layers).

Refrigerate until ready to serve, or for up to 2-3 days (the fruit in the trifle will taste best day-of).

Notes

Pudding: Substitute your favorite flavor, or a large box of store-bought instant vanilla pudding. Prepare according to package instructions.

Angel Food Cake: Use a homemade recipe, or you could substitute homemade or store-bought yellow cake or white cake.

Fruit: use any fruit you like, or have on hand including strawberries, blueberries, blackberries, raspberries, pineapple, mandarin oranges, grapes, bananas, kiwi.

Make Ahead Instructions: The pudding can be made up to 5 days in advance, stored in the refrigerator. The angel food cake can be made a few days in advance, or frozen for several months.

Nutrition

Calories: 333kcal
Carbohydrates: 27g
Protein: 3g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 90mg
Sodium: 113mg
Potassium: 149mg
Sugar: 22g
Vitamin A: 905IU
Vitamin C: 0.8mg
Calcium: 108mg
Iron: 0.2mg

This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.