Need a dessert that’s impressive, but takes only minutes to put together? Try these no trouble trifle recipes for the win.
What’s not to love about a trifle? A dessert that has been around since the 1500s, the trifle has stood the test of time for many reasons.
I personally believe it’s because it makes everyone look like hostess with the mostest when all you did was dump things in a bowl and out comes a beautiful and creamy confection.
I know that’s why I’m a fan and apparently, Pinterest is too since the site is filled to the brim with trifles of every combination imaginable.
While most of them are “technically’ not a trifle, but more of a stackable dessert by English standards, the trifle in any form is the treat that everyone can love, whether you’re making it or you’re eating it.
So let’s get ready to TRIFLE!
Summer Sangria Trifle
A true trifle is created with fruit, sponge cake or lady fingers soaked with Sherry or a fortified wine, and custard stacked in thin layers. Viola.
This type of trifles are so good to make especially in the summer so you don’t have to spend your time in a hot kitchen using your favorite fruit combinations.
Since I’m a girl that loves Sangria, this traditional type of trifle is ideal for a light and easy dessert that you can make at the last minute and still look like you spent hours to make a dessert that even Martha can put her stamp on.
For this Summer Sangria Trifle, we’re using a mixing blueberries, peaches, raspberries, and strawberries with a moscato. After one bite, you’ll have problems deciding whether you want to drink or eat your Sangria.
- 1 pound cake loaf, cubed (or you can use Twinkies if you are in a fix!)
- 2 peaches, peeled and sliced
- 1 cup berries (any mix)
- 2 cups moscato, sweet wine
- 1 container, whipped cream
- Marinate peaches in a cup of moscato for 2 hours. Once the peaches are ready, start layering your trifle with cake, then fruit, and then whipped cream. Repeat with whipped cream on top. Cover in fruit and allow to sit in the refrigerator for an hour to cool. Keep cool until ready to serve.
- Use whatever fresh fruit is in season for the perfect trifle.
Want to make a kid-friendly dessert that is as much fun to make as it is to eat? A s’mores trifle is the way to go – especially in mason jars. They’re so much fun to make as well, so ask the little people to help!
Graham crackers, crushed
chocolate pudding (I have one with Nutella that’s out of this world or you can use snack cups from the pantry!)
Oreo cookies, crumbled
marshmallows, minis work best
Layer the ingredients starting with graham crackers, pudding, crumbled cookies and then whipped cream. Cover the top in marshmallow and torch for the final effect! I love to add a little chocolate square to add to the final presentation!
Pumpkin Spice Trifle
This one is my favorite (well, except for the s’mores and sangria ones:) but it’s so perfect for fall when you are craving everything with pumpkin and cinnamon. I love making these in singles so you can eat one now, later, and tomorrow. Plus they are ideal for an alternative to making pie (and who needs all that work!)
- 12-15 Gingerbread or molasses cookies, crushed
- 8 ounces cream cheese, softened
- 1 cup pumpkin puree
- 1 teaspoon vanilla
- 1/2 cup sugar
- 2 teaspoons pumpkin pie spice (like this)
- 1 container of whipped topping, thawed
- To make custard, beat cream cheese in a bowl until smooth with mixer.
- Next add the pumpkin, vanilla, sugar, and pie spice until well blended. Now fold in around a cup of whipped cream and combined.
- To assemble trifle, layer crumbled cookies into bottom of container. Next layer pumpkin, followed by whipped cream. Repeat if possible, ending with the whipped cream as the top layer.
- Store in the refrigerator until ready to serve. Add crumbled cookies or 1 single cookie to garnish and serve.
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