Go Back
–+ servings
Easter Trifle Dessert

Easter Trifle Dessert: Colorful Layers of Spring Joy

Easter Trifle Dessert features vibrant layers of fluffy whipped topping, creamy pudding, and pastel-hued cake cubes, making it a delightful no-bake treat for spring celebrations.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Chilling Time 1 hour
Total Time 2 hours 20 minutes
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Cake Mix Yellow mix is recommended for richer taste.
  • 4 drops Pink Food Coloring Gel coloring works best.
  • 4 drops Yellow Food Coloring Gel coloring works best.
  • 4 drops Green Food Coloring Gel coloring works best.
  • 4 drops Blue Food Coloring Gel coloring works best.
For the Pudding Layer
  • 1 package Instant Vanilla or White Chocolate Pudding Mix Lemon pudding can be used for a brighter flavor.
  • 2 cups Cold Milk Whole milk gives a creamier texture.
For the Whipped Topping
  • 1 container Whipped Topping Can replace with homemade whipped cream stabilized with powdered sugar.
For the Festive Touch
  • 1 cup Mini Chocolate Eggs Optional but recommended.
  • 1 cup Pastel Sprinkles Use generously for a celebratory look.
  • Edible Flowers Optional for garnish.

Equipment

  • Mixing bowl
  • Cake Pan
  • trifle dish
  • Whisk
  • sharp knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare the cake mix according to package directions. Pour batter into a greased cake pan and bake for 25-30 minutes.
  2. Once cooled, divide the batter into four bowls. Color each with pink, yellow, green, and blue food coloring. Bake in separate greased pans for 15-20 minutes.
  3. Cut baked cake layers into 1-inch cubes and arrange on a tray.
  4. Whisk together pudding mix and cold milk for about 2 minutes until thickened. Refrigerate for at least 10 minutes.
  5. In a trifle dish, layer cake cubes, pudding, and whipped topping. Repeat the layers until the dish is filled, ending with whipped topping.
  6. Garnish the top layer with mini chocolate eggs, sprinkles, and edible flowers.
  7. Cover and chill in the refrigerator for at least 1 hour before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 28gVitamin A: 300IUCalcium: 150mgIron: 1mg

Notes

Assemble a day in advance for better flavor melding. Store leftovers covered in the fridge for up to 3 days.

Tried this recipe?

Let us know how it was!