Best Trifle Recipe Ideas

If you’re searching for the most delicious and versatile trifle recipes, you’ve come to the right place. Trifle recipes are the perfect choice for any occasion, whether you’re hosting a dinner party, celebrating a holiday, or simply craving a sweet treat. These layered desserts offer endless possibilities, combining fluffy cake, creamy custard, juicy fruits, and luscious whipped cream into one irresistible dish. With so many trifle recipe variations available, you’ll never run out of ideas to impress your friends and family.

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Trifle recipes have long been a favorite in the world of desserts because they’re not only visually stunning but also incredibly easy to prepare. From classic English trifle recipes featuring sponge cake and sherry to modern twists with chocolate, berries, or tropical fruits, there’s a trifle recipe to suit every palate. Whether you prefer individual servings in elegant glasses or a large bowl to share, trifle recipes provide the flexibility and creativity to customize your dessert to perfection.

No matter your skill level in the kitchen, trifle recipes make it simple to create a show-stopping dessert that everyone will love. Beginners can start with easy trifle recipes that require minimal effort but deliver maximum flavor, while experienced bakers can experiment with intricate layers and bold flavors. By exploring different trifle recipe combinations, you’ll discover how these delightful desserts can transform ordinary ingredients into an extraordinary culinary masterpiece. Dive into the world of trifle recipes and make your next dessert unforgettable!

Trifle Recipes for Indulgence

#25. Death by Chocolate Trifle

Materials:

• Chocolate Cake Mix: 1 box (16.5 ounces) + ingredients required to prepare it
• Instant Chocolate Pudding Mix: 2 boxes (3.9 ounces each)
• Whole Milk: 4 cups (cold, for the pudding mix)
• Hot Fudge Sauce: 1/2 cup
• Crushed Oreo Cookies: 1/2 cup
• Mini Chocolate Chips: 1/4 cup
• Whipped Topping: 16 ounces (e.g., Cool Whip, thawed)
• Chocolate Bar Shavings: For garnish

Instructions:

1. Prepare Cake: Bake chocolate cake according to package directions. Let it cool completely, then crumble.
2. Prepare Pudding: Mix pudding according to package instructions.
3. Layer in Trifle Bowl:
   • Add half of the cake crumbles.
   • Drizzle half of the fudge sauce.
   • Spread half of the pudding.
   • Sprinkle half of the crushed Oreos and half of the chocolate chips.
   • Top with half of the whipped topping.
4. Repeat Layers: Repeat the layering process in the same order.
5. Chill: Cover and refrigerate for at least 2 hours or overnight.
6. Garnish and Serve: Top with chocolate shavings before serving.

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#24. Banana Pudding Trifle

Materials:

• Ingredients:
  • 2 boxes banana cream instant pudding (3.4 oz each)
  • 8 oz tub Cool Whip
  • 5 ripe bananas
  • 4 cups cold milk
  • 1 pound cake (10.75 oz, e.g., Sara Lee frozen)
  • 1 can whipped cream (e.g., Reddi Wip)
  • 25 Nilla Wafers
• Supplies:
  • Large bowl
  • Large whisk
  • Large glass trifle dish
  • Cutting board
  • Sharp knife

Instructions:

1. Prepare the Pudding:
   • Mix both pudding boxes with 4 cups of cold milk in a large bowl using a whisk.
   • Place the bowl in the fridge for 5 minutes to soft set.
2. Combine Pudding and Cool Whip:
   • Remove the pudding from the fridge and whisk in the Cool Whip.
   • Return the bowl to the fridge for another 5 minutes.
3. Layer Vanilla Wafers:
   • Line the bottom of the trifle dish with a layer of Nilla Wafers.
4. Slice Bananas:
   • Slice bananas and set most aside.
   • Arrange some banana slices along the sides of the trifle dish.
5. First Pudding Layer:
   • Pour half of the pudding mixture over the wafers and bananas.
   • Add a layer of banana slices on top.
6. Add Pound Cake:
   • Slice the pound cake into cubes (3 lengthwise cuts, then 8 widthwise cuts for ~27 pieces).
   • Line the sides and fill the center of the trifle dish with cake cubes (use ~13–14 pieces).
7. Second Pudding Layer:
   • Add the remaining pudding on top, scraping the bowl to ensure no leftovers.
8. Final Layers:
   • Add a layer of banana slices on the pudding, followed by another layer of pound cake cubes in the same pattern.
9. Top with Whipped Cream:
   • Fill the center with whipped cream and use more whipped cream to fill gaps between the top layer of pound cake.

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#23. Banana Nutella Trifle

Materials Needed

• Oreo Crumble
  • 10 whole Oreos
  • 2 tablespoons unsalted butter (melted)
• Whipped Cream
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons powdered sugar
• Nutella Cream
  • 4 oz cream cheese (1/2 block)
  • 1/3 cup Nutella hazelnut spread
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/3 cup powdered sugar
• Other
  • 2 ripe bananas

Instructions

Prepare Oreo Crumble

• Crush 10 Oreos (including filling) in a large ziplock bag using a rolling pin.
• Mix crushed Oreos with 2 tablespoons melted butter in a bowl until evenly moist.
• Spread crumbs on a rimmed baking sheet and bake at 350°F (175°C) for 6-8 minutes.
• Let crumbs cool (they will crisp up as they cool).

Whipped Cream

• Beat 1/2 cup heavy cream with an electric mixer until it starts to thicken.
• Add 1/2 teaspoon vanilla extract and 2 tablespoons powdered sugar while mixing.
• Beat until cream doubles in volume and holds its shape.
• Refrigerate whipped cream until ready to use.

Prepare Nutella Cream

• Beat 4 oz cream cheese in an electric mixer until smooth.
• Add 1/3 cup Nutella and blend until fully incorporated.
• Slowly pour in 1/2 cup heavy cream while mixing and beat until thickened.
• Add 1/2 teaspoon vanilla extract and 1/3 cup powdered sugar while mixing.
• Blend until mixture is light and fluffy. Refrigerate for up to 2 hours.

Assemble Dessert

1. Slice bananas.
2. Start with a layer of Oreo crumble at the bottom of each dish.
3. Add a layer of Nutella cream, followed by a layer of sliced banana.
4. Repeat the layers: Oreo crumble, Nutella cream, and banana slices.
5. Top with whipped cream and garnish with banana slices and Oreo crumbs.
6. Garnish just before serving.
7. If preparing in advance, refrigerate without garnish for up to 2 hours. Slice fresh banana for garnish just before serving.

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#22. Coconut Banana Cream Pie Parfaits

Materials

• Pudding:
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 2 cans (14 oz each) full-fat coconut milk
  • 1/2 cup light brown sugar
  • 1/4 teaspoon kosher salt
  • 2 tablespoons salted butter
  • 1 tablespoon vanilla extract
• Crust:
  • 1 cup finely crushed Ritz crackers
  • 1 cup shredded coconut
  • 6 tablespoons salted butter, melted
  • 3 tablespoons honey
• Cream:
  • 1 1/4 cups heavy cream
  • 2 tablespoons honey
• Additional Ingredients:
  • 4 bananas, sliced
  • Shaved chocolate (for topping)

Instructions

1. Make the Pudding:
   • In a large pot, whisk egg yolks and cornstarch until smooth.
   • Add coconut milk, brown sugar, and salt. Place over medium-high heat and bring to a boil, stirring continuously.
   • Cook for 8–10 minutes until thick and creamy. Remove from heat and stir in butter and vanilla.
   • Transfer to a bowl, cover with plastic wrap, and cool for 20–30 minutes.
2. Prepare the Crust:
   • Preheat oven to 350°F.
   • Mix cracker crumbs, shredded coconut, melted butter, and 1 tablespoon honey in a small bowl.
   • Spread mixture on a baking sheet and bake for 10 minutes until golden. Cool completely.
3. Whip the Cream:
   • Beat heavy cream until stiff peaks form.
   • Fold in 2 tablespoons honey.
4. Assemble Parfaits:
   • Layer crust, bananas, pudding, and 1 tablespoon whipped cream in 6–8 glass jars or cups.
   • Repeat layers once more. Chill for 30 minutes or up to 1 day.
   • Top with shaved chocolate before serving.

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#21. Caramel Fluff & Toffee Trifle

Materials:

• Ingredients:
  • 2 cups heavy whipping cream
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
  • 1 cup milk chocolate English toffee bits
• Equipment:
  • Large bowl
  • Beater or whisk
  • 4-quart glass bowl

Instructions:

• In a large bowl, combine heavy whipping cream, brown sugar, and vanilla extract. Mix just until blended.
• Cover and refrigerate the mixture for 20 minutes.
• Beat the chilled mixture until stiff peaks form.
• In a 4-quart glass bowl, layer one-third of each of the following: angel food cake cubes, whipped cream, and toffee bits.
• Repeat the layers twice.
• Refrigerate until ready to serve.

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#20. Gluten-Free Brownie Pudding Toffee Trifle

Materials

• Ingredients:
  • 1 9×13 pan of gluten-free brownies
  • 2 ½ cups cold milk
  • 2 small boxes (3.3 oz. each) Jell-O instant pudding mix (white chocolate or cheesecake flavor)
  • 1 carton (8 oz.) Cool Whip whipped topping or homemade whipped cream
  • 4 oz. (½ bag) Heath English Toffee Bits
• Tools:
  • Stand mixer or hand mixer
  • Large mixing bowl
  • Rubber spatula
  • Glass trifle bowl

Instructions

• Bake a 9×13 pan of gluten-free brownies and let cool completely. Cut into 1″ cubes. (This step can be done a day ahead.)
• In a large mixing bowl, mix cold milk and pudding mix on low speed for 2 minutes using a stand or hand mixer. Fold in whipped topping with a rubber spatula.
• Assemble in a glass trifle bowl:
  1. Layer half the brownie cubes.
  2. Spread half the pudding and whipped topping mixture on top.
  3. Sprinkle half the Heath toffee bits.
  4. Repeat the layers with remaining ingredients.
• Chill until ready to serve.

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#19. Irish Cream Brownie Trifles

Materials

For the Brownies:

• 4 tbsp unsalted butter, diced
• ½ cup + 1 tbsp granulated sugar
• ¼ cup + 2 tbsp unsweetened cocoa powder
• ¼ tsp salt
• ½ tsp vanilla extract
• 1 large egg
• ¼ cup all-purpose flour

For the Irish Cream Pudding:

• 3 tbsp sugar
• 2 tbsp cornstarch
• ⅛ tsp salt
• ¾ cup whole milk
• 1 egg yolk
• 2 tbsp Kerrygold Irish Cream Liqueur
• 1 tbsp unsalted Kerrygold butter

For Garnish:

• ¼ cup heavy whipping cream
• 2 tbsp powdered sugar
• Chocolate shavings

Instructions

1. Brownies:
   • Preheat oven to 325°F and line a 9 x 5-inch loaf pan with parchment paper.
   • Combine butter, sugar, and cocoa powder in a microwave-safe bowl.
   • Microwave on HIGH for 30 seconds, stir, then microwave another 30 seconds.
   • Stir well, add salt and vanilla, and stir for 1 minute to cool.
   • Mix in the egg until incorporated, then add flour and stir for 50 strokes.
   • Spread batter in the prepared pan and bake for 23 minutes (toothpick should come out with fudge crumbs).
   • Let brownies cool completely in the pan, then lift out using parchment and chop into ½” cubes.
2. Irish Cream Pudding:
   • Whisk sugar, cornstarch, and salt in a 2-quart saucepan.
   • Gradually add milk and egg yolk while whisking.
   • Heat over medium, whisking constantly, until pudding thickens and coats the back of a spoon.
   • Remove from heat and stir in Irish Cream Liqueur and butter until melted.
3. Assembling Trifles:
   • In two small dishes, layer brownie cubes and pudding for three layers each.
   • Cover trifles and refrigerate for at least 4 hours or overnight.
4. Garnish:
   • Whip heavy cream and powdered sugar until soft peaks form.
   • Top trifles with whipped cream, sprinkle with chocolate shavings, and serve.

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#18. Mini Baileys Chocolate Cheesecake Trifles

Materials

Oreo Crumbles

• 15 Oreos, ground into crumbs
• 3 tbsp butter, melted

Baileys Chocolate Cheesecake Filling

• 16 oz (452g) cream cheese, room temperature
• 1/2 cup (104g) sugar
• 4 tbsp (28g) natural unsweetened cocoa powder
• 4 tbsp (60ml) Baileys Irish Cream
• 1 tsp vanilla extract
• Pinch of salt

Whipped Cream

• 1 1/4 cups (300ml) heavy whipping cream, cold
• 3 tbsp (45ml) Baileys Irish Cream
• 3 tbsp (21g) natural unsweetened cocoa powder
• 3 tbsp (22g) powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. Prepare Oreo Crumbles
   • Preheat oven to 350°F (175°C).
   • Line a cookie sheet with parchment paper or a silicone baking mat.
   • Combine Oreo crumbs with melted butter until well mixed.
   • Spread crumbs evenly on the prepared sheet and bake for 8-10 minutes.
   • Let cool and break any large clumps into smaller pieces.
2. Make Cheesecake Filling
   • Mix cream cheese and sugar in a large bowl until smooth.
   • Add cocoa powder and mix until combined.
   • Add Baileys, vanilla extract, and salt; mix until smooth.
3. Make Whipped Cream
   • Combine heavy whipping cream, Baileys, cocoa powder, powdered sugar, and vanilla extract in a large bowl.
   • Whip on high speed until stiff peaks form.
4. Assemble Trifles
   • Divide half of the cookie crumbs among four cups, spreading evenly as the base layer.
   • Add a layer of cheesecake filling on top of the crumbs (use about half the filling).
   • Add a layer of whipped cream on top of the cheesecake filling.
   • Add a second layer of cookie crumbs, reserving a small amount for garnish if desired.
   • Add the remaining cheesecake filling evenly across the cups.
   • Top with a swirl of whipped cream and sprinkle remaining crumbs for garnish.
5. Refrigerate and Serve
   • Chill until ready to serve.
   • Best consumed within 2-3 days.

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#17. Strawberry Trifle With Cream Cheese

Ingredients:

• Crust:
  • 2 cups pretzels, crushed
  • 1 cup pecans, chopped
  • 1 ½ cups brown sugar, packed
  • 1 ½ cups melted butter
• Fruit:
  • 4 cups fresh strawberries, sliced
  • 1 cup fresh raspberries
• Cream Layer:
  • 16 oz cream cheese, softened
  • ¾ cup sugar
  • 1 Tbsp vanilla extract
  • 16 oz Cool Whip

Instructions:

1. Prepare Berries:
   • Wash raspberries and strawberries with cold water.
   • Slice strawberries into halves or quarters and set aside.
2. Make the Pretzel Base:
   • Preheat oven to 400°F.
   • Crush pretzels using a Ziploc bag and a masher.
   • In a mixing bowl, combine melted butter, crushed pretzels, brown sugar, and chopped pecans.
   • Spread the mixture on a parchment-lined baking sheet.
   • Bake for 8 minutes, then cool and break into pieces.
3. Prepare Cream Cheese Mixture:
   • In a mixing bowl, beat cream cheese, sugar, vanilla extract, and Cool Whip with a handheld mixer.
4. Assemble the Trifle:
   • Layer 1: Place 1 ½ cups of the berry mixture at the bottom of a trifle dish.
   • Layer 2: Spread half the cream cheese mixture over the berries using a rubber spatula.
   • Repeat layers with the remaining ingredients:
     • Add another layer of berries.
     • Spread the remaining cream cheese mixture.
     • Finish with a final layer of berries on top.
5. Serve and Store:
   • Serve with optional whipped cream.
   • Store leftovers in the refrigerator, covered with plastic wrap, for up to 3 days.

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#16. Berry Trifle

Ingredients:

• 2 ½ cups cold heavy cream
• ½ cup powdered sugar
• 1 ½ teaspoons pure vanilla extract
• ¼ teaspoon almond extract
• 8–10 cups cubed pound cake or angel food cake
• 16 ounces strawberries, sliced
• 6 ounces raspberries
• 6 ounces blackberries
• 6 ounces blueberries
• ½ cup raspberry or strawberry jam (heated to make it pourable, not hot)

Instructions

1. Prepare Whipped Cream:
   • Using a hand mixer or stand mixer with a whisk attachment, beat together heavy cream, powdered sugar, vanilla extract, and almond extract until soft peaks form (several minutes).
   • Keep the whipped cream refrigerated.
2. Assemble the Trifle:
   • In a trifle dish or individual glasses, layer the components in your preferred order.
   • Suggested order:
     1. Whipped cream
     2. Cake cubes
     3. Mixed berries
     4. Whipped cream
     5. Cake cubes
     6. Jam
     7. Whipped cream
     8. Mixed berries
3. Serve chilled and enjoy!

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#15. No Bake Black Forest Trifle

Materials

• Equipment:
  • Trifle bowl
  • Electric mixer
• Ingredients:
  • 12 (99g each) prepared chocolate pudding containers (equivalent to 5 cups)
  • 2 (300g each) chocolate loaf or pound cakes (or use defrosted frozen McCain’s deep and delicious cake with frosting scraped off)
  • 2 tbsp + 2 tsp kirsch (optional)
  • 2 (540ml each) cans of cherry pie filling
  • 1 (473ml) container of whipping cream
  • 2 tbsp white granulated sugar
• Garnish:
  • ½ ounce shaved chocolate
  • Cocktail cherries with stems (optional)

Instructions

1. Layer the Trifle:
   • Break cake into pieces and add half to the base of the trifle bowl.
   • Add half of the pudding (6 containers).
   • Mix kirsch with cherries (if using) and add half the cherry pie filling on top of the pudding.
2. Repeat Layers:
   • Repeat the layers with the remaining cake, pudding, and cherry pie filling.
3. Refrigerate:
   • Cover the trifle with plastic wrap and refrigerate.
4. Prepare Whipped Cream:
   • Before serving (or in advance), beat whipping cream to soft peaks using an electric mixer.
   • Add sugar and beat until stiff peaks form.
5. Add Whipped Cream:
   • Spread whipped cream on top of the trifle.
6. Garnish:
   • Shave chocolate and sprinkle on top.
   • Add cocktail cherries, if desired.
7. Serve or Store:
   • Refrigerate if not serving immediately.

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#14. Pecan Pie Trifle Recipe

Materials

• 1 ½ large prepared pecan pies (bakery section)
• 8 oz. Philadelphia cream cheese (room temperature)
• 1 ½ cups heavy cream
• ½ cup powdered sugar
• 1 ½ teaspoons vanilla extract
• ¾ cup dark chocolate chips
• ½ cup toasted pecan pieces

Instructions

• In a mixer with a wire attachment, whip together cream cheese, heavy cream, powdered sugar, and vanilla until smooth (about 2–3 minutes).
• Cut pecan pie into 1-inch cubes.
• Layer half of the pie cubes in the bottom of a trifle dish.
• Sprinkle half of the chocolate chips and toasted pecans over the pie cubes.
• Spread half of the whipped cream cheese mixture on top.
• Repeat the layers with the remaining pie cubes, cream cheese mixture, chocolate chips, and pecans.
• Cover the trifle and refrigerate for 8 hours or overnight.

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#13. Blueberry Limoncello Trifle

Ingredients:

• 200g (7 oz) trifle sponges or pound cake
• 3 tbsp Limoncello or other lemon-flavored liqueur
• 500ml (2 cups) prepared lemon curd
• 750ml (3 cups) whipping cream (divided)
• 4 tbsp sugar (divided)
• 2 tsp vanilla extract
• 400g (14 oz) blueberries
• 50g (2 oz) white chocolate (for decoration)
• Lemon zest (for decoration)

Instructions:

1. Arrange trifle sponges in the bottom of a trifle dish. Optionally, create an attractive pattern. Sprinkle with Limoncello.
2. In a large bowl, whip 2 cups of whipping cream with 2 tbsp of sugar and 1 tsp of vanilla extract using an electric mixer.
3. Whisk the lemon curd until light and runny, then gently fold it into the whipped cream, reserving ½ cup for later use.
4. Layer half of the blueberries on top of the sponge cake. Spread the creamy lemon curd mixture over the blueberries.
5. Carefully spread a thin layer of the reserved lemon curd on top.
6. Whip the remaining 1 cup of cream with 2 tbsp of sugar and 1 tsp of vanilla extract. Use this to top the trifle.
7. Decorate with additional blueberries, white chocolate curls, and lemon zest curls.

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#12. Peach & Blueberry Trifle

Materials:

• For the custard:
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 3 cups 2% milk
  • 6 large egg yolks
  • 2 teaspoons grated orange zest
  • 2 teaspoons vanilla extract
• For the trifle layers:
  • 1 loaf (16 ounces) frozen pound cake, thawed and cut into 1-inch cubes
  • 1/4 cup orange liqueur
  • 4 to 6 cups sliced peeled peaches (or frozen unsweetened sliced peaches)
  • 2 to 4 cups fresh blueberries
  • 1/2 cup sliced almonds, toasted
  • Sweetened whipped cream
  • Additional sliced peeled peaches and fresh blueberries (for topping)

Instructions:

1. Prepare the custard:
   • In a large saucepan, mix sugar, cornstarch, and salt.
   • Whisk in milk. Cook and stir over medium-high heat until thickened and bubbly.
   • Reduce heat to low; cook and stir for 2 more minutes. Remove from heat.
   • In a small bowl, whisk a small amount of the hot mixture into egg yolks.
   • Gradually return the yolk mixture to the saucepan, whisking constantly.
   • Bring to a gentle boil; cook and stir for 2 minutes.
   • Transfer to a clean bowl, stir in orange zest and vanilla, and let cool for 30 minutes.
   • Press waxed paper onto the custard surface and refrigerate until cold (about 1 hour).
2. Assemble the trifle:
   • Place half of the pound cake cubes in the bottom of a 4-quart trifle bowl or glass bowl.
   • Drizzle with 2 tablespoons of orange liqueur.
   • Layer with half of the peaches, blueberries, 1/4 cup almonds, and half of the custard.
   • Repeat the layers with the remaining ingredients.
   • Cover and refrigerate until ready to serve.
3. Finish and serve:
   • Top with sweetened whipped cream.
   • Garnish with additional peaches and blueberries.

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#11. Triple Layer Coffee Caramel Chocolate Mousse Cake

Ingredients

Chocolate Cake:

• 1 1/8 cups all-purpose flour
• 1/3 cup cocoa powder
• 1/2 cup sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1 egg
• 1/2 cup buttermilk
• 1/4 cup canola oil
• 2 teaspoons vanilla extract
• 1/4 cup hot coffee
• 2-4 tablespoons Kahlua

Chocolate Mousse:

• 12 ounces semi-sweet or milk chocolate
• 4 tablespoons butter
• 2 tablespoons water
• 4 egg yolks
• 1 tablespoon sugar
• 2 tablespoons water
• 3 cups cold heavy cream, divided

Chocolate Coffee Caramel:

• 1/4 cup water
• 1/2 cup sugar
• 1 cup heavy cream
• 1/4 cup coffee
• 2 tablespoons chocolate chips
• 1 tablespoon vanilla

Instructions

Chocolate Cake:

1. Preheat oven to 350°F. Grease an 8×8 baking dish or 8-inch cake pan.
2. Combine flour, sugar, cocoa, baking powder, baking soda, and salt in a bowl.
3. Add egg, buttermilk, oil, and vanilla; mix for 2 minutes on medium speed.
4. Stir in hot coffee and spread batter into prepared pan.
5. Bake for 25–30 minutes or until set. Let cool for 5 minutes.
6. Poke cake with a fork and pour Kahlua evenly over it. Cover and refrigerate.

Chocolate Mousse:

1. Microwave chocolate, butter, and water in 30-second intervals, stirring until smooth. Cool.
2. In a saucepan, whisk egg yolks, water, and sugar over medium heat for 2-3 minutes until thickened.
3. Mix melted chocolate into egg mixture until smooth. Chill in the fridge.
4. Whip 1 1/2 cups heavy cream to stiff peaks. Fold half into the chocolate mixture, then fold in the rest. Chill.
5. Whip remaining cream with 1 tablespoon powdered sugar to stiff peaks. Chill.

Chocolate Coffee Caramel:

1. Combine heavy cream and vanilla in a bowl.
2. Boil sugar and water in a saucepan until golden brown, about 5–6 minutes.
3. Gradually whisk in cream mixture until smooth.
4. Heat for 5 minutes until slightly thickened. Remove from heat and stir in coffee, chocolate chips, and vanilla.

Assembly:

1. Line 6 jars or glasses.
2. Drizzle 1 tablespoon caramel in each jar.
3. Add a layer of crumbled cake, another tablespoon of caramel, chocolate mousse, and whipped cream.
4. Repeat layers twice more, finishing with whipped cream.
5. Top with crumbled cake and drizzle caramel. Chill for 2 hours before serving.

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#10. Chocolate Peanut Butter Trifle

Materials Needed

• 2 boxes of dark chocolate brownie mix
• 2 large boxes of instant chocolate pudding
• 1 cup peanut butter
• 2 containers of cool whip
• Large bag of peanut butter cups
• Chocolate syrup

Instructions

• Prepare the brownies: Bake according to package instructions. While still warm, layer peanut butter cups on top.
• Cut brownies: Let cool, then cut into squares.
• Prepare pudding mixture: Make pudding as instructed on the box, then mix in 1 cup of peanut butter. Fold in 1 container of cool whip until fluffy.
• Assemble trifle layers:
  1. Place a layer of brownie squares at the bottom of the trifle bowl.
  2. Add a thick layer of the pudding mixture over the brownies.
  3. Cut peanut butter cups into pieces and add a layer on top.
  4. Drizzle with chocolate syrup.
  5. Repeat the layering process for three total layers.

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#9. Chai Spiced Tea Trifle

Materials (with detailed steps and images)

Tea Custard Ingredients

• 4 ½ cups whole milk
• 1 ½ tablespoon loose black tea or 2 bags black tea
• 1 cup sugar
• ⅓ cup cornstarch
• Kosher salt
• 5 large egg yolks, beaten
• 2 teaspoons vanilla extract

Vanilla Chai Masala Cake Ingredients

• ½ cup unsalted butter, softened
• ½ cup vegetable oil
• 1 ½ cups granulated sugar
• 4 eggs
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• 1 tablespoon chai masala*
• 1 ¼ cups buttermilk

Vanilla Whipped Cream Ingredients

• 1 cup heavy whipping cream, cold
• ⅓ cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

Make Tea Custard

1. Heat 4 cups of milk with black tea over medium heat until steaming (do not boil).
2. In a bowl, whisk sugar, cornstarch, and ½ teaspoon salt. Mix in egg yolks and remaining ½ cup milk.
3. Gradually whisk hot milk into the egg mixture until smooth. Strain and return to the saucepan.
4. Cook over medium heat, whisking constantly, until thickened (5-6 minutes). Remove from heat and stir in vanilla.
5. Cover custard with plastic wrap directly on the surface. Refrigerate for 4 hours.

Bake Vanilla Chai Masala Cake

1. Preheat oven to 350°F (177°C) and line a 9″x13″ baking dish with parchment paper.
2. Cream butter, vegetable oil, and sugar until light and fluffy.
3. Add eggs one at a time, mixing after each addition. Mix in vanilla extract.
4. In a separate bowl, whisk flour, baking powder, kosher salt, and chai spices.
5. Alternate adding flour mixture and buttermilk to the wet mixture, mixing gently. Do not overmix.
6. Pour batter into the baking dish. Bake for 45-55 minutes until a toothpick comes out clean.
7. Cool for 15 minutes in the pan, then transfer to a wire rack to cool completely. Cut into cubes.

Prepare Whipped Cream

1. In a mixing bowl, whip cold heavy cream on medium speed.
2. Add powdered sugar and vanilla extract. Continue whipping until stiff peaks form (2-3 minutes).

Assemble the Trifle

1. In trifle bowls, layer cake cubes, custard, and whipped cream.
2. Repeat the layers until the bowls are full, ending with whipped cream.
3. Sprinkle cinnamon on top and serve.

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#8. Brownie Trifles

Materials

Brownie Layer

• 1 package Safe + Fair Double Chocolate Brownie Mix
• 1 tbsp ground flaxseed meal
• 3 tbsp water
• 1/2 cup avocado oil (or melted refined coconut oil)

Chocolate Pudding Layer

• 1 (3.5 oz) package gluten-free, dairy-free chocolate pudding mix
• 2 cups dairy-free milk of choice

Coconut Whipped Cream Layer

• 2 cups store-bought or homemade coconut whipped cream

Optional Chocolate Sauce

• 1/4 cup avocado oil (or melted refined coconut oil)
• 1/4 cup cocoa powder
• 1/4 cup pure maple syrup
• 1/2 tsp vanilla extract

Instructions

Prepare the Trifle Components

• Preheat oven to 325°F and grease an 8″ square baking pan.
• In a small bowl, mix 1 tbsp flaxseed meal and 3 tbsp water. Let sit for 5 minutes to thicken.
• Combine brownie mix, flax egg, and avocado oil in a large bowl. Mix until well combined (batter will be thick).
• Press the batter into the baking dish and bake for 30 minutes or until a toothpick comes out clean.
• While brownies are baking:
  • Prepare pudding according to package instructions.
  • If making homemade coconut whipped cream, prepare it.
  • For optional chocolate sauce, whisk together oil, cocoa powder, maple syrup, and vanilla in a small bowl.

Assemble the Trifles

• Once brownies have cooled, cut them into small squares.
• In a glass dish:
  • Add a layer of brownie pieces.
  • Add a layer of chocolate pudding.
  • Top with coconut whipped cream and optionally drizzle with chocolate sauce.
• Repeat layering until the dish is full. Continue with the next trifle until all ingredients are used.

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#7. Rocky Road Budding Parfaits

Materials

Chocolate Pudding:

• 1/2 cup granulated sugar
• 1/2 cup cocoa powder
• 1/4 cup cornstarch
• Pinch of salt
• 3 cups whole milk or canned full-fat coconut milk
• 2 ounces semi-sweet or dark chocolate, chopped
• 3 teaspoons vanilla extract

Cream:

• 1 1/2 cups heavy whipping cream
• 1 tablespoon powdered sugar
• 2 teaspoons vanilla

Rocky Road Topping:

• 1/2 cup roasted peanuts, chopped
• 1/4 cup roasted almonds, chopped
• 1/2 cup mini marshmallows
• 1/2 cup semi-sweet chocolate chips
• Vanilla, chocolate, or chocolate peanut butter ice cream (optional)
• Melted chocolate or hot fudge sauce (optional)

Instructions

1. Prepare the Chocolate Pudding:
   • Combine sugar, cocoa powder, cornstarch, and salt in a medium saucepan. Whisk until blended.
   • Gradually whisk in milk until smooth.
   • Heat over medium, whisking continuously, until it comes to a low boil and thickens (8–10 minutes).
   • Remove from heat; stir in chopped chocolate and vanilla.
   • Reserve 3/4 cup pudding in a separate bowl, cover, and chill in the fridge.
   • Divide the rest among 4–6 parfait glasses, cover, and chill.
2. Make the Whipped Cream:
   • Add heavy cream to a large mixing bowl and whip with an electric mixer until soft peaks form.
   • Mix in powdered sugar and vanilla.
   • Fold the reserved 3/4 cup chilled pudding into the whipped cream.
3. Assemble the Parfaits:
   • Spoon whipped cream mixture over the chilled pudding in each parfait glass.
4. Add Rocky Road Topping:
   • Mix peanuts, almonds, marshmallows, and chocolate chips in a bowl.
   • Sprinkle the mixture evenly on top of each parfait.
5. Serve:
   • Top each parfait with a scoop of ice cream and drizzle with melted chocolate or fudge sauce if desired. Enjoy!

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#6. Coconut Chia Berry Paleo Trifle

Materials

Cake

• 4 eggs
• 1/2 cup coconut oil, melted (108g)
• 1/2 cup honey (180g) or maple syrup (160g)
• 1 teaspoon vanilla extract
• 1/2 teaspoon apple cider vinegar
• 1/2 cup coconut flour, sifted if lumpy (55g)
• 1/2 cup tapioca flour (60g)
• 1/2 teaspoon baking soda

Strawberry Sauce

• 1.5 pounds strawberries, stems removed and halved
• 3 tablespoons honey or maple syrup (60g)
• 1 teaspoon vanilla extract
• 2 tablespoons chia seeds

Coconut Cream

• 2 [14 oz] cans full-fat coconut milk, refrigerated overnight
• 2 tablespoons honey or maple syrup, optional (40g)
• 2 cups mixed berries (strawberries, blueberries, or raspberries)

Instructions

Cake

1. Preheat oven to 350°F/180°C. Grease or line an 8×8-inch square baking tin.
2. Beat eggs in a medium bowl. Add vanilla, honey (or maple syrup), coconut oil, and vinegar. Mix thoroughly.
3. Add coconut flour, tapioca flour, and baking soda. Whisk to combine.
4. Pour batter into the prepared tin, smoothing the top evenly.
5. Bake in the bottom third of the oven for 25–28 minutes. Check doneness with a knife or toothpick—it should come out clean.
6. Cool cake on a wire rack. Once cooled, cut into 1-inch cubes.

Strawberry Sauce

1. Add strawberries, honey (or maple syrup), and vanilla to a medium sauce pot. Heat on medium-low.
2. Simmer for 10 minutes, stirring occasionally and gently mashing strawberries.
3. Stir in chia seeds and cook for 5 more minutes until sauce thickens slightly.
4. Remove from heat and cool completely (transfer to another bowl to speed up cooling).

Coconut Whipped Cream

1. Scoop solid cream from the chilled coconut milk into a cold mixing bowl, avoiding the liquid.
2. Beat on medium-high speed for 2–3 minutes until whipped and airy.
3. Taste and optionally add sweetener. Beat for another minute to incorporate.

Assembly

1. Add half the berry sauce to the bottom of a trifle dish or glass bowl.
2. Layer half the cubed cake on top, followed by half the whipped coconut cream.
3. Repeat layers: berry sauce, cake, and whipped cream.
4. Top with remaining mixed berries.
5. Cover loosely and refrigerate until serving. Store leftovers for up to 4 days.

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#5. Key Lime Coconut Parafit and Trifle Dessert

Materials:

• For the cake:
  • Lemon cake box mix
  • Lime Jello (4 oz box)
  • 3 eggs
  • 1/3 cup key lime juice
  • 1/3 cup vegetable oil
  • 3/4 cups water
  • 2-3 drops of food coloring (optional)
• For the pudding:
  • Coconut Cream instant pudding (4 oz box)
  • 2 cups milk
• Additional Ingredients:
  • Cool Whip (16 oz container)
  • Decorations (sprinkles, lime zest, graham cracker crumbs, coconut, etc.)
• For the graham cracker crust (optional):
  • 5 sheets graham crackers
  • 1 Tbsp sugar
  • 2 tsp brown sugar
  • 4 Tbsp butter (melted)

Instructions:

1. Prepare the Cake:
   • Preheat oven to 350°F.
   • Mix cake mix, lime Jello, eggs, lime juice, vegetable oil, water, and food coloring until blended.
   • Spray a 9×13″ pan with cooking spray and pour in the batter.
   • Bake for about 20 minutes or until a knife comes out clean. Cool completely.
2. Prepare the Pudding:
   • Mix coconut cream pudding mix and milk in a bowl.
   • Whisk for 2-3 minutes and refrigerate for 5-10 minutes.
3. Prepare the Graham Cracker Crust (Optional):
   • Crush graham crackers finely using a food processor or a rolling pin and ziplock bag.
   • Combine crushed graham crackers, sugar, brown sugar, and melted butter until it forms a firm consistency.
   • Spread the mixture at the bottom of a trifle bowl and press firmly.
4. Assemble the Parfait:
   • Cut the lime cake into 8-10 squares and break them up. Layer a portion into the trifle bowl.
   • Add a layer of coconut cream pudding.
   • Add a layer of Cool Whip.
   • Repeat layers if space allows, ensuring even layers for a neat appearance.
5. Decorate:
   • Garnish the top with sprinkles, lime zest, graham cracker crumbs, coconut, or your preferred decorations.
   • Add toppings just before serving to keep them fresh and crisp.
6. Extra Parfaits:
   • Use any leftover ingredients to make smaller individual parfaits.

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#4. Spring Themed Trifle

Materials

• Cake: 1 box cake mix (plus ingredients listed on the box)
• Pudding: 2 boxes instant pudding (plus milk as per box instructions)
• Whipped Topping: 1 container heavy cream or Cool Whip
• Food Coloring: Optional (e.g., Wilton’s pastel colors)
• Decorations: Spring sprinkles, M&Ms, Peeps, shredded coconut (optional)

Instructions

• Prepare Cake: Bake the cake according to the box instructions. Add food coloring if desired.
• Prepare Pudding: Make pudding as per the box instructions.
• Prepare Whipped Topping: Whip heavy cream as directed or use Cool Whip. Optionally, color half of the whipped topping.
• Color Coconut: If using, mix green food coloring with coconut in a bag until evenly colored.
• Assemble Layers:
  1. Place cake pieces on the bottom of the dish (cut or crumbled).
  2. Press cake down firmly and wipe the sides of the dish if needed for a neat appearance.
  3. Add a layer of pudding over the cake.
  4. Add a layer of whipped topping.
  5. Repeat layers until the dish is filled, ending with a whipped topping layer.
• Decorate: Add M&Ms, sprinkles, coconut, Peeps, or any decorations of choice.

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#3. Blackberry Cobbler Trifle

Materials

• Layer 1:
  • 1 pound cake loaf (sliced into bite-sized cubes)
• Layer 2:
  • 2 cups heavy whipping cream
  • 2 small packages vanilla instant pudding mix
  • 1 ½ cups milk
  • ½ tsp lime zest
  • ½ cup sugar
  • 1 cup sour cream
• Layer 3:
  • 1 cup graham cracker crumbs
  • ¾ cup sugar
  • ¼ cup quick oats
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • Dash of clove
  • 6 tbsp melted butter
• Layer 4:
  • 6 cups blackberries
  • 1 tbsp lemon juice
  • 1 tbsp sugar
  • 2 tbsp flour

Instructions

1. Layer 1:
   • Slice pound cake into bite-sized cubes. Set aside.
2. Layer 3:
   • Preheat oven to 350°F (175°C).
   • Mix graham cracker crumbs, sugar, oats, cinnamon, nutmeg, and clove in a medium bowl.
   • Add melted butter and mix until combined.
   • Spread the mixture on a baking sheet and bake for 10 minutes or until lightly browned.
   • Remove from oven and let cool.
3. Layer 2:
   • Whip heavy cream on high speed until stiff peaks form (avoid overmixing).
   • In a large bowl, mix vanilla pudding mix, milk, lime zest, and sugar until thickened.
   • Fold in sour cream, then fold in whipped cream. Set aside.
4. Layer 4:
   • Mix blackberries, lemon juice, sugar, and flour in a bowl.
5. Assembly:
   • Crumble Layer 3 mixture.
   • In a trifle bowl, layer as follows:
     • Half of the pound cake cubes (Layer 1).
     • Half of the whipped cream mixture (Layer 2).
     • Half of the crumbled graham cracker mixture (Layer 3).
     • Half of the blackberry mixture (Layer 4).
   • Repeat layers in the same order.
6. Chill for at least 1 hour before serving.
7. Enjoy!

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#2. Peach Cobbler Trifle

Materials Needed (Ingredients):

• Layer 1:
  • 2 pound loaves of cake (e.g., pound cake), sliced into bite-size cubes
• Layer 2:
  • 2 cups heavy whipping cream
  • 2 small packages of vanilla instant pudding mix
  • 1 1/2 cups milk
  • 1/2 tsp orange zest
  • 1/2 cup sugar
  • 1 cup sour cream
• Layer 3:
  • 1 cup graham cracker crumbs
  • 3/4 cup sugar
  • 1/4 cup quick oats
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • Dash of clove
  • 6 Tbsp melted butter
• Layer 4:
  • 6 cups diced fresh peaches
  • 1 Tbsp lemon juice
  • 1 Tbsp sugar

Instructions:

1. Layer 1 (Cake Cubes):
   • Slice pound cakes into bite-sized cubes and set aside.
2. Layer 3 (Crumble):
   • Preheat oven to 350°F (175°C).
   • Mix graham cracker crumbs, sugar, quick oats, cinnamon, nutmeg, and clove in a bowl.
   • Add melted butter and mix until combined.
   • Spread mixture on a baking sheet and bake for 10 minutes or until slightly browned.
   • Remove from oven and cool.
3. Layer 2 (Whipped Cream & Pudding):
   • Whip heavy whipping cream on high until stiff peaks form (avoid over-whipping).
   • In a separate large bowl, mix pudding mix, milk, orange zest, and sugar.
   • Once thickened, fold in sour cream, then fold in the whipped cream. Set aside.
4. Layer 4 (Peach Mixture):
   • Mix diced peaches, lemon juice, and sugar together in a bowl.
5. Assembling the Trifle:
   • In a trifle bowl, layer half of the cake cubes on the bottom.
   • Spread half of the whipped cream-pudding mixture over the cake.
   • Sprinkle half of the crumble (Layer 3) over the pudding.
   • Spread half of the peach mixture (Layer 4) over the crumble.
   • Repeat the layers (cake, whipped cream-pudding, crumble, peach mixture).
6. Final Step:
   • Chill the trifle for at least 1 hour before serving.

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#1. No Bake Peaches and Cream Trifle

Materials:

• 2 loaves of prepared pound cake (cut into 1-inch cubes)
• 4 cups of prepared vanilla pudding
• 8 cups of diced fresh peaches (skin removed)
• 12 ounces of light whipped topping

Instructions:

• Prepare the vanilla pudding according to package directions and let it cool.
• Layer half of the pound cake cubes in the bottom of a trifle dish.
• Spread half of the prepared pudding over the pound cake.
• Add 4 cups of diced peaches as the next layer.
• Top with half of the whipped topping.
• Repeat the layers with the remaining ingredients: pound cake, pudding, peaches, and whipped topping.
• Refrigerate until ready to serve.

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