This elegant dessert that has been around for ages, and anyone who has ever had a cake disaster (when it stuck to the pan or broke in half) should be familiar. In every trifle, layers of something cakey, something creamy and something fruity come together to make a delicious treat.
What Is a Trifle?
The traditional version of trifle that originated in England in the 18th century (or perhaps even before) consisted of three or four layers, including some sort of fruit, alcohol-soaked sponge cake and custard. The fruit and cake were often layered with homemade jelly. This classic interpretation was always served in a round bowl.
American trifles are similar but fortunately, a bit less complicated. They consist of multiple layers of crumbled or cubed cake, pudding and fruit. The flavors can vary widely, from raspberries with peach yogurt and angel food cake to brownies with white chocolate pudding and candy bar bits. They’re topped with whipped cream and some sort of crumbs or nuts to add texture. Trifle should be served in a deep, round dish—ideally one that’s clear so diners can see all of the layers.
This decadent combination of pantry items is a terrific way to dress up a brownie mix. Try this trifle with other flavors of pudding or substitute your favorite candy bar. It tastes great with low-fat and sugar-free products, too. —Wendy Bennett, Sioux Falls, South Dakota
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I won first prize in a dairy recipe contest with this tasty trifle. You can double the recipe and make two for large groups. —Norma Steiner, Monroe, Wisconsin
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I was given a bottle of Irish cream liqueur as a gift and had leftover peppermint candy, so I created this delicious trifle. It's always rich and decadent. —Margaret Wilson, Sun City, California
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A refreshing lemon filling and fresh blueberries give this sunny dessert sensation plenty of color. Don't worry about heating up the oven—this trifle doesn't require baking. —Ellen Peden, Houston, Texas
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This rich, tempting trifle feeds a crowd and features the ever-popular combination of chocolate and peanut butter. Try this dessert for your next get-together. —Nancy Foust, Stoneboro, Pennsylvania
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You can speed up this recipe by using a store-bought pound cake or baking and freezing one ahead of time. The sugared pecans can also be prepared in advance and stored in an airtight container.—Becky McClaflin, Blanchard, Oklahoma
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A highlight of our annual family reunion is the dessert competition. The judges take their jobs very seriously! Last year's first-place winner was this tempting trifle.—Barb Hausey, Independence, Missouri
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This lovely layered dessert is my husband's favorite. I always make it for our Christmas dinner, but it's excellent after any special meal. —Karen Bourne, Magrath, Alberta
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This dream of a dessert tastes extra good on a busy day—you can make it ahead of time! If you don't have fresh peaches handy, subbing three cups of the canned ones works, too. —Christina Moore, Casar, North Carolina
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For a dessert that looks as great as it tastes, this one can't be beat! Layers of rich pound cake, luscious cream and sweet strawberries make this treat very inviting. —Marnie Stoughton, Glenburnie, Ontario
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Why I Love to Bake Trifles
If you have a cake that didn’t turn out quite the way you’d hoped, a trifle is a perfect way to rescue it. You can use store-bought cake or brownies, too. (Here are more tips for trifle-making.) You don’t have to worry about your leftovers because trifles actually get better the longer they sit in the fridge—the cake softens and the layers mingle.
Whether you happen to have a busted cake or not, a trifle is a great option for a crowd-pleasing dessert. Keep it in mind the next time you need a showstopper to take to dinner!
More Crazy-Good Trifle Recipes
A refreshing lemon filling and fresh blueberries give this sunny dessert sensation plenty of color. Don't worry about heating up the oven—this trifle doesn't require baking. —Ellen Peden, Houston, Texas
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I always get compliments when I bring this attractive and tasty trifle out of the refrigerator. Not only does it serve a big group nicely, I can make it ahead of time, too. —Lucille Belsham, Fort Fraser, British Columbia
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The only drawback to this lovely dessert is that there's never any left over. For a patriotic look, replace one of the layers of strawberry pie filling with blueberry...or use whatever filling you prefer. —Lori Thorp, Frazee, Minnesota
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This rich, tempting trifle feeds a crowd and features the ever-popular combination of chocolate and peanut butter. Try this dessert for your next get-together. —Nancy Foust, Stoneboro, Pennsylvania
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When you're short on time but long for cheesecake, try this fruity dessert. Ricotta and cream cheeses give every bit as much flavor as cheesecake without the effort. Instead of making individual servings, you could layer the ingredients in a glass serving bowl. —Taste of Home Test Kitchen
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I changed a recipe I found and ended up with this rich, fresh-tasting dessert. Decorated to resemble a flag, it's perfect for the Fourth of July or any other patriotic occasion. —Sue Gronholz, Beaver Dam, Wisconsin
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This decadent combination of pantry items is a terrific way to dress up a brownie mix. Try this trifle with other flavors of pudding or substitute your favorite candy bar. It tastes great with low-fat and sugar-free products, too. —Wendy Bennett, Sioux Falls, South Dakota
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This luscious trifle tastes best if made the day before serving. Keep additional berries on hand for decoration. —Kaia McShane, Munster, Indiana
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I won first prize in a dairy recipe contest with this tasty trifle. You can double the recipe and make two for large groups. —Norma Steiner, Monroe, Wisconsin
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A highlight of our annual family reunion is the dessert competition. The judges take their jobs very seriously! Last year's first-place winner was this tempting trifle.—Barb Hausey, Independence, Missouri
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Get ready for oohs and aahs when you bring out this pretty trifle. Don't forget to include one tiny American flag for each child in your group. They'll love it! —Sandra Brown, Independence, Iowa
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For a dessert that looks as great as it tastes, this one can't be beat! Layers of rich pound cake, luscious cream and sweet strawberries make this treat very inviting. —Marnie Stoughton, Glenburnie, Ontario
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