Vanilla Trifle

Vanilla trifle is a layered, traditional English dessert that is sure to please any dinner guest.

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This recipe for vanilla trifle is made from layers of fluffy angel food cake, French vanilla pudding mix, and fresh berries. It’s a creamy, delicious, and decadent fruit trifle that couldn’t be easier to make.

Vanilla Trifle Ingredients

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When it comes to dessert, the vanilla trifle is a quintessential treat that stands the test of time.

An indulgent layering of smooth vanilla pudding, fluffy whipped cream, crumbly cake pieces, and fresh fruits, every bite is a harmonious blend of creamy and crunchy textures bursting with delightful flavors.

You’ll need:

• 2 (3.4-ounce) packages of French vanilla pudding mix
• 4 cups of whole milk
• Store-bought angel food cake, cut into 1-inch squares
• 3 (16-ounce) containers of fresh strawberries, tops removed and sliced, divided into thirds
• 2 cups of fresh blueberries, divided into thirds
• 2 cups of fresh raspberries, divided into thirds
• 8-ounce container of Cool Whip, divided in half

PRO TIP:

I do not recommend using frozen fruit for this recipe. As it thaws, it will soak into the angel food cake, turning it into mush.

Substitutions And Additions

CAKE: If you’d prefer to make your own angel food cake, you can buy a box mix from the store. You will need either a tube pan or three 8.5-inch loaf pans for it to cook in. If you choose this option, it’s best to place a baking sheet on the bottom oven rack to prevent a mess if it overflows.

PUDDING: You can use a variety of instant pudding flavors. Here are a few of our favorites: coconut cream, banana cream, vanilla, and cheesecake.

FRUIT: You could use any combination of your favorite fruits for your trifle. It’s not recommended to use frozen fruit for this recipe. When it thaws out, it will soak into the angel food cake, turning it into mush. Stick to fresh fruit for this recipe.

WHIPPED CREAM: If you would prefer to make your own whipped cream in place of Cool Whip, check out our homemade whipped cream recipe.

How To Make This Vanilla Trifle Recipe

Follow our step-by-step directions below to create layers of creamy, sweet goodness.

STEP ONE: In a large mixing bowl, add the dry pudding mix and whole milk. Using a whisk or hand mixer, beat together until there are no lumps remaining. Cover with plastic wrap and refrigerate according to package directions.

STEP TWO: In a large trifle bowl, add half of the angel food cake pieces and evenly spread them out.

STEP THREE: Add half of the chilled French vanilla pudding over the top of the cake pieces and evenly spread it out with a rubber spatula.

STEP FOUR: Add ⅓ of each berry on top of the layer of pudding.

STEP FIVE: Add ½ of the Cool Whip to the top of the berries.

STEP SIX: Repeat the layers from step two through step five (cake, pudding, berries, Cool Whip).

STEP SEVEN: Add the remaining ⅓ berries to the top of the trifle.

How To Serve

English trifle is one of the easiest desserts to make and even easier to eat. All those divine layers of fruit, sponge cake, and pudding layers combine for a heavenly treat that looks so beautiful in the trifle dish.

Serve this amazing, simple dessert with a scoop of vanilla ice cream for an extra indulgent treat.

Another yummy vanilla-flavored dessert is our vanilla brownies. It’s so easy to make this tasty treat. If you’re on the hunt for another berry dessert, you have to try our berry icebox cake.

MORE TRIFLE RECIPES

Baked Desserts

Chocolate Trifle

No Bake Desserts

Bailey’s Chocolate Cheesecake Trifle

Storing This Fruit Trifle With Vanilla Pudding

IN THE FRIDGE: You can make your trifle a day ahead and store it in the fridge. Assemble the trifle according to the instructions, cover it with plastic wrap, and refrigerate until you’re ready to serve it. Any leftovers should also be stored, covered with plastic, in the fridge.

IN THE FREEZER: We don’t recommend freezing leftover trifle, as the cake will end up soggy once thawed. 

Trifle desserts are delicious, layered desserts that are so simple to make. This vanilla trifle uses moist angel food cake, creamy pudding, and fresh berries to make a decadent dessert. It’s the perfect ending to any meal.

More Recipes You’ll Love

• Banana Pudding
• Jello Poke Cake
• No-Bake Strawberry Jello Pie
• Strawberry Pretzel Salad
• Overnight Fruit Salad
• Strawberry Trifle
• Strawberry Angel Food Cake
• Baileys Brownies
• Pineapple Angel Food Cake
• Coconut Cream Dessert

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Vanilla Trifle

5 from 2 votes

Vanilla trifle is a layered, traditional English dessert that is sure to please any dinner guest.

Prep Time 30 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 8

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Ingredients

  

1x2x3x

• 2 (3.4-ounce) packages French vanilla pudding mix
• 4 cups whole milk
• 1 store-bought angel food cake, cut into 1-inch squares
• 3 (16-ounce) containers strawberries, tops removed and sliced, divided into thirds
• 2 cups blueberries divided into thirds
• 2 cups raspberries divided into thirds
• 8 ounces Cool Whip, divided in half

Instructions

 

• In a large mixing bowl, add the dry pudding mix and whole milk. Using a whisk or hand mixer, beat together until no lumps remain. Cover with plastic wrap and refrigerate per package directions.
• In a trifle bowl, add ½ of the angel food cake pieces and evenly spread them out.
• Add ½ of the chilled French vanilla pudding over the top of the cake pieces and evenly spread it out with a rubber spatula. 
• Add ⅓ of each berry on top of the French vanilla pudding.
• Add ½ of the Cool Whip to the top of the berries.
• Repeat the layers (cake, French vanilla pudding, berries, Cool Whip).
• Add the remaining ⅓ berries to the top of the trifle.

Notes

• I do not recommend using frozen fruit for this recipe. As it thaws it will soak into the angel food cake, turning it into mush.
• The best knife to use when cutting angel food cake is one with a serrated blade, it will cut the cake easier, and you won’t lose the airy, fluffy texture of the cake.
• Chilling this dessert overnight will allow the flavors to blend together and soak into the cake.

Nutrition

Calories: 264kcal | Carbohydrates: 47g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 292mg | Potassium: 323mg | Fiber: 3g | Sugar: 29g | Vitamin A: 277IU | Vitamin C: 12mg | Calcium: 214mg | Iron: 1mg

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