This dessert is great for parties. Its presentation is pretty, and it's even better to eat! Any combination of frozen berries may be used. Garnish with chopped nuts.
This dessert is great for parties. Its presentation is pretty, and it's even better to eat! Any combination of frozen berries may be used. Garnish with chopped nuts.
This recipe is always a huge hit. One word of advice...after you put the 1st layer of cake and berries down, pour half the "pudding" mixture over top, then finish with another layer and pour the rest of the pudding mixture. The mixture is too thick to reach the bottom layer if you only pour over the top.Read More
This recipe is always a huge hit. One word of advice...after you put the 1st layer of cake and berries down, pour half the "pudding" mixture over top, then finish with another layer and pour the rest of the pudding mixture. The mixture is too thick to reach the bottom layer if you only pour over the top.
First off, this is the ONLY dessert I have ever made where my husband asked for seconds...and he doesn't even like dessert! This was one of the best and most delicious recipes I have ever gotten from Allrecipes.com! I did, however, make the following changes: 1) In place of the cool whip, I used a pint sized container of heavy cream, whipped, and flavored w/ vanilla extract. I added approx 1 1/2 cups of the whipped cream to the custard mixture, and "frosted" the top of the trifle with the rest. 2) Instead of the blackberries, I used a 16 oz carton of frozen sliced sweetened strawberries in syrup. I thawed it in the microwave and spooned the syrup on the cake layers to moisten instead of the praline liqueur. 3) I made multiple layers of cake, berries and custard, instead of just one layer of cake on the bottom. 4) I used a 13 oz Entemann's All Butter Loaf Cake and it worked perfectly. This was SO delicious I can't even believe it! I definitely plan on making it for family and friends in the summer, when fresh berries are in season. Thanks for an AMAZING recipe!
Yum, yum! This was a hit. Definitely add the extra half cup of milk to pudding. Next time I will layer cake and berries for an even prettier presentation. Leave more time for berries to defrost, as well, so that the juice is well absorbed by the cake.
Absolutely outstanding recipe and sooooo simple to make. Some substitutions (or additions) I made were: cut the lb cake lengthwise in thirds, spread apricot jam on each layer, put back together, then cut into cubes. I then layered the ingredients using a different berry for each layer (fresh berries only - blackberry, raspberry, blueberry,& strawberry)- cake, berry, pudding, etc. I couldn't find any praline liqueur so I lightly drizzled caramel over the cake before adding each layer. I garnished with a big dollup of whip cream and a fanned out strawberry and then placed fresh blueberries around the edge of the bowl...it just looked so yummy and pretty!!
I skipped the praline liqueur for this recipe and served it at a barbecue and received rave reviews. Looks pretty too!
I used angel food cake and added fresh strawberries. I also used 2 cups of milk in the pudding recipe, omitted the condensed milk and added 4 oz cream cheese. It turned out great and I have had multiple requests to make it. Thanks for a great and really easy recipe.
This was my first trifle-making experience and I LOVED IT! I used angel food cake instead of pound cake, and sliced it into 3 horizontal layers. I also omitted the praline liqueur. It was delicious and all my dinner guests raved about it. I will continue to use this recipe for years. Thanks, Iron Chef!
This was soo delicious. I used Frangelico (Italian hazelnut liqueur), and fresh strawberries instead of the blackberries, and Entemann's butter loaf. Also, I used all milk, as suggested by someone else, and it tasted GREAT. THANKS!!!!
This was a delicious desert! I made a few changes though; I made Aunt Johnnies Pound cake also from this site. Then, I used fresh strawberries, blueberries and raspberries, I think fresh fruit makes a big difference. I did add more milk to the pudding mixture as others recommended. I couldn't find praline liqueur at the store, so I skipped it. Everyone at our Fathers day BBQ loved it! I'll definitely be making this again.
Ths was great. A bit on the sweet side. I used frozen blueberries, raspberries and peaches. I omitted the praline stuff (in laws don't drink) and as some mentioned I add and extra 1/2 cup of milk to the pudding. I think next time I won't use the sweetened condensed milk and use all regular insted. It was so pretty!! Thanks for the recipe!
Wow!! How simple and yet so delicious! I doubled the recipe and brought it to a family gathering and it was gone in minutes. I made it the night before and took it out of the fridge 2 hours before serving. I used boxed yellow cake instead and really recommend that. I find the cake more flavorable than pound. I used less condensend milk (personal preference)and more milk. I did as others suggested and soaked the berries in some suger for 20 minutes before layering. I did not use liqueur as I didn't have any on hand but it didn't need it anyway because when you layer the berries on top of cake the juices from the berries soak nicely into the cake as it defrosts which made it so yummy. Second time around I made homemade cool whip instead which made it even more fantastic! Really a GREAT recipe that you can easily adjust to suite your taste preference!
I'd give this recipe five stars if it did not get soggy so quickly. However, this is a great recipe. I do not drink alcohol, so I always use a bit of orange juice or a bit of berry syrup (Smucker's makes one I believe) instead. I have discovered that the oj or berry syrup maximizes the flavor of the berries, whipped cream, and custard. I would recommend starting with just a little oj or berry syrup on top of the pound cake, as the cake got soggy for me the next day (and that was when I did not even put a lot of it on). This is a great crowd pleaser, but I would be hesitant about making it a day ahead - you might have a watery, gooey, mess. I will say that if you put it in the refrigerator for four to six hours after you are done assembling it, it looks and tastes divine (that is the best time to serve it for sure). This is one of my favorite desserts to serve at parties! It is a huge crowd pleaser (and it serves a TON of people too, so that's even better. ;) less work for me!).
We were invited at the last minute to a Memorial Day get-together at a friends' house, and I'd just gotten a new trifle bowl, so of course, I had to make red, white and blue trifle :). I ran to Wally World at about 10:30 the night before and the only pound cake I could find were these eight-to-a-box mini poundcakes. I was hoping to find a lemon poundcake, or at least a Sara Lee frozen poundcake, but I think everyone had the same idea I did. I decided to do four berry layers, so I bought frozen blueberries, frozen raspberries, and frozen blackberries and fresh strawberries. I sprinkled them all with a little sugar and let them sit overnight. I decided to use cheesecake pudding (it just seemed like it'd work). Since we don't do liqueur, I decided to spread the poundcake with preserves. While I was trying to decide which one I wanted to use, I spotted a triple berry ice cream topping by Smuckers (strawberry, raspberry,blackberry) and decided on that. It's thinner than jam or jelly, so I think it'll soak into the poundcake nicely, but not turn it to mush. When I put this together tomorrow, I'm going to do traditional layers. Poundcake, blackberries,pudding, poundcake, raspberries, pudding, poundcake, blueberries, pudding, poundcake, strawberries, pudding. I've made a basic version of this before, and it's always a huge hit. I think this is a great recipe you can have a lot of fun with modifying and adding your own personal touches to. *It went over REALLY well. I made a huge bow
I got this from my mom in law and it is awesome! We use one half of an angel food cake, 2 pkgs. vanilla instant pudding mixed with 3 cups milk, 1 can condensed milk and only 4 oz. size cool whip. Use 2 pkgs.(square kind) of frozen raspberries or strawberries and 1 large can of sliced peaches drained and cut in small cubes. Peaches really are great with raspberrirs! We don't use the praline syrup but lightly sprinkle the top with orange juice or ameretta. I suggest the ameretta. Then we lightly toast sliverd or sliced almonds and sprinkle on top. It's great!!!
I have made this recipe multiple times and EVERYONE loves it. In fact, my fiance has twin sisters and for their birthday "cake" they requested I make this trifle. I do add 1 cup of fat free milk, I use the sugar free vanilla jello, omit the liquor altogether, use fat free condensed milk, angel food cake, and fat free cool whip. I swear you can't taste a difference with this lower fat version. This is one of my most favorite recipes!
We've made this many times, thought I'd finally add a review. This is a killer recipe, always a hit, very forgiving. We've used-- fresh fruit, a mango & papaya blend instead of the berries, Grand Marnier, Amaretto, Coconut Rum, left the liquer out entirely, made it full fat, non-fat, used lemon pound cake, angel food cake--it's always wonderful! Very simple, makes you look like you've slaved over it. Thanks for this great recipe!
didn't care for this all that much. was pretty dry using pound cake, and the pudding mixture was too thick and not creamy enough to soak into the cake.
This trifle is amazing. Everywhere I take this dish it is raved over. I can't find the praline liqeur, so I use a little vanilla instead. Tastes wonderful. I use more pound cake than the recipe calls for. It's just not enough. I also layer my ingredients in a trifle bowl. Much prettier presentation.
This can be a great summer dessert! Everyone always loves it when I make it for BBQs and summer parties. Here's how I make it in case you find it helpful. First I cut up the pound cake, drizzle it with orange juice and allow it to soak while I prep everything else. I also use freshly washed strawberries and blueberries and about 16-20 oz of whipped topping. I do create the pudding mixture as directed and then layer as follows: cake, pudding, strawberries, whipped topping, cake, pudding, blueberries, whipped topping. Lastly I garnish with a few blueberries and cut strawberries. Note: I do not use the praline liqueur. This dish is great refrigerated over night before serving and everyone always has seconds! Thanks for posting this delicious dessert!
What an easy & lowfat dessert. It looks & tastes like it requires much more effort than it actually does. I followed the suggestions of several other reviewers & increased the amount of milk used, added lowfat cream cheese to the pudding mix, & omitted the licquer. I also used angelfood cake. Great dessert.
Sensational!! So easy and absolutely delicious!! I read one review that recommended using twinkies instead of the pound cake and they were fantastic. Definitely use twice the amount of milk, it will make for a very creamy, very smooth custard.
This is good and had potential as is. But I brought it to WOW with a few changes. First off, mixing the pudding mix with condensed milk makes for a grainy custard. So that being said, I made vanilla pudding per the box instructions, using 1 c milk and 1 cup condensed milk. Then I used all fresh raspberries and bought a butter pound cake from the store. I cubed the cake all up and divided the raspberries and started layering, alternating between the pudding, berries and pound cake and sprinkled 2 TBS of the praline liquor over each layer. Topped with whipped cream and sprinkled semi-sweet chocolate curls over the top. Voila! it was beautiful and tasted wonderful!
At family functions I am known as the dessert queen. I brought this to Easter brunch and my reputation was preserved. This was gone first and yummy with the twinkies!
This was delicious but not recommended to be left out of the fridge for an extended period of time. It gets mushy quick. BUt otherwise it was really good.
This was great! I served to co-workers at a gathering. I'm only giving it 4 stars cuz I was a little disappointed that after over 15 hours in the refrigerator...I made it the night before with berries that were already slightly dethawed and it got served at 3pm the next day that everyone still got a frozen berry or two in their serving. Nonetheless they enjoyed it but next time I will let it sit out an hour or two before serving.
Absolutely Delicious! Everyone wanted seconds and then thirds. So easy and it stays good for days in the fridge!! Thanks!
Made this for the Holidays. Layered it in a trifle dish and looked great. Used several tbsp of rasberry liqueur instead of the praline...and increased the milk by 1/2 cup. Thought it actually tasted better after it sat in the fridge for a day or two, allowing the flavors a chance to blend !
Great recipe. My Bunko group really liked it. I used fresh sliced strawberries, bosenberries and blueberries. Patriotic theme! May try different layering next time. Yummmmmmyyyy!
I didn't use pound cake or angel food cake, just regular cake I had frozen overnight when my first attempt at a ladybug birthday cake failed. It was fabulous, adults and children alike gobbled it up. Great way to use up an otherwise ruined cake.
excellent dessert--I used a 3oz pack. of vanilla pudding and a 3oz pack. of cheese cake flavored pudding instead of large vanilla--used only 1/2 a can of sweetened condensed milk-- also store bought butter loaf cake came out better than when i made it with homemade pound cake. my husbands favorite dessert
I am a picky eater, and I LOVED this. Everyone said it was delicious. Nothing bad to say about it. I did thaw the berries before hand and do make sure you buy the sweetened fruit. The un sweet were too bitter, but other than that this is a keeper here!
Well I probably butchered this with substitutions in an effort to make it as low-fat as possible. So if you're thinking of trying the same thing, don't bother! I used angelfood cake, rather than pound cake; all raspberries; amaretto; fat-free instant pudding; fat-free Eagle Brand sweetened condensed milk; and low-fat whipped topping. The texture of the custard was just sort of indescribably gross. It just wasn't a great dessert, but I doubt that it's Iron Chef's fault.
I brought this to a ladies' dessert night and it disappeared quickly. It was delicious. I wanted a big bowl full so I combined both a pound cake and an angel food cake, added an extra pudding mix, tripled the regular milk, and used two 16 oz. bags of mixed berries. It was so easy!
This recipe was FANTASTIC. My entire family loved it. I used 3 10 ounce bags of mixed frozen berries and substituted Angel Food Cake. Thanks for the recipe AND the suggestions!!
I'm not going to give this the full 5 stars because I felt like the sugar of the sweetened condensed milk made it sweeter than it needed to be. It could just be my taste/preference, but I think I'll just use vanilla pudding next time or something. Other than that you can't really go wrong with pound cake and fruit. :)
This dessert was a big hit with my dinner guests!All the hints were helpful...extra milk to pudding, do leave time for berries to defrost - it tastes better absorbed in the angel food cake. I will add liquor next time, dinner guest commented they thought the liquor would bring out the fruit even more. Great recipe!
I whipped up real whipping cream because I hate the manufactured taste of cool whip. I also layered this whole things so that all the cake wasn't on the bottom, and all the fruit was on top. I started with the pound cake, then the pudding, then the berries, then the whip cream. I did this sequence 3 times. Then for the very top, I garnished the final layer of whipping cream with a few whole strawberries & raspberris, and a couple mint leaves. Looked gorgeous!
I found this recipe while searching for something different for my weekly "cook" at my parents house. My mother no longer cooks desserts and it is my father's favorite day of the week when I bring a dessert. I used angel food cake instead of pound and added strwaberries to the mix. I did not use a trifle dish, just a large bowl. I did whip my own whipped cream. My father has requested that I make this "anytime I want". It kept very well in the frig and he enjoyed it all week long.
FABULOUS (and I'm a chocoholic!) At others' suggestions, my changes were: used store-bought angel food cake, fresh blueberries, strawberries and diced peaches (soaked the peaches in ~4-5 T peach schnapps for ~20 min,) used two 3.4 oz boxes cheesecake pudding combined with enough low-fat cool-whip and milk to make it creamy; omitted sw/cond milk; topped with cool-whip and blueberries; layered as a trifle, making 3 layers of each - assembled the night before serving. Lots of "oohs" and "aahs" and recipe requests - even from a few men!
Wow! Was this a hit at a Christmas dinner! Used 3 bags of mixed berries, and sugar free pudding, and lite cool-whip. Was AWESOME!!!
This was very good. I made it the night before and it really worked well. I exchanged the sweetened condensed milk for skim evaporated milk and Splenda for a lighter version.
This came out AMAZING! EVERYONE loved it. I served it for easter. It was sooo easy and so beautiful. The pudding mixture was sooo yummy I kept sneaking lil tastes here and there while I was making it. Yum! Thanks so much for this recipe!
Delicious. As others suggested, leave plenty of time after making it for the fruit to thaw. Otherwise they are a little crunchy. Also slightly better the second day. Yum!
I made this last night. I used angel food cake, drizzled cherry brandy over it, 2- 16 oz bags frozen mixed berries & made the pudding mixture with 2 C milk & no condensed milk. I think it would be better with white chocolate pudding mix & maybe some cream cheese as some people have suggested. I also think it would be better layered. My husband kept asking why I wasn't layering it, he thought the way the recipe says to do it is weird. I think it could be a 5-star recipe with improvements. "Raspberry Trifle" from this site is still my favorite.
Very easy and delicious - I used fresh fruit and skipped the liqueur. I think next time I would alternate cake, berries, and pudding mixture a couple of times rather than just having all of the cake at the bottom and all of the pudding mixture at the top.
Excellent! As others have said I add an additional 1/2 cup of milk to the pudding mixture. I have made this twice and everyone loves it.
I used sliced jellyroll poundcake and lined the glass dish to give the trifle a 'pinwheel' design, but I followed the recipe to the letter and it was delightful. Thank you!
This was delicious! I watch my fat intake so I made a few adjustments. I used Entenmann's fat free marble pound cake, fresh blueberries and strawberries, skipped the liquer, used skim milk, lite whipped topping, and fat free sweetened condensed milk. The custard layer was so rich and creamy. Everyone wanted the recipe, especially when they heard it was lowfat. Thanks, Iron Chef. This definitely tops my favorite dessert list!
This was so easy and so delicious. My husband good not stop talking about it. I used 1/3 fresh fruit and 2/3 frozen. I used white choclate pudding in place of vanilla and also used white choclate liqour in place of praline-because I could not find it.
I've made this twice-once with fresh blueberries, raspberries and strawberries and it was wonderful. Even better next time w/ frozen blueberries and raspberries and fresh peaches. Pretty and you don't need the liqueur! Got raves from the inlaws-they even took a picture of it! Definitely use angel food cake.
I use Grand Marnier instead of the praline liqueur. The first time I served this, some of the berries were still frozen - even though I followed the time frame on the recipe. Now, I take it out of the frige about 1/2 hour before I serve it. It looks so pretty and tastes so rich.
Made this for my family's big Christmas Eve get together... a big hit! Did not have the praline liqueur so used OJ instead. Used homemade whip cream instead of the cool whip. Made 2 layers in a bowl instead of the one. Put chopped nuts on top. Sooooo good!
This was a very nice trifle. It actually tasted better after 2 days in the fridge. I used frozen raspberries, strawberries, and blueberries, and plan to make this again in the summer with fresh fruit. Great recipe thank you.
Beautiful in a glass bowl. I believe you made a typo on the pudding size; not 5-oz but maybe 1.5-oz?! Delicious. Will definetly make again. And again!
If you wish to enjoy something try this for your next party. My guest (10) all enjoyed this. My husband is eating the left over as we speak. I made one change: Hostess Twinkies for the cake. I prepared it four hours prior to my party, and kept it refrigerator for nearly 6 hours. When Berry Trifle was served ---- it cut like a cake.
Fantastic. Made it for a large 4th of July picnic. The only dessert that was eaten down to the last bite. The only changes were fresh fruit vs frozen: strawberries, blueberries & blackberries, & frangelico liqueur instead of praline. It makes a beautiful presentation.
used the custard from this recipe with Angel food cake squares, crushed pineapple, bananas, strawberries and blueberries and it was excellent. It also works with sugar free ingredients. The custard is very thick, so use half to top first layer and half for top, as it will not ooze down. Love the custard part, best I've made.
Very easy to do and is always a big hit! I used Bailey's Irish Cream-Caramel and it was great also!
Excellent. I used fresh raspberries and frozen blueberries. I used Cheesecake pudding and no liquor.Next time i will use more milk, and a liquor. It was sooo delicious!
Delicious, super easy and a huge hit with my husband's family. I took the advise from other reviews and used amaretto instead of praline liqueur and angel food cake instead of pound. Also, I didn't use the condensed milk, I just made the vanilla pudding and mixed it with the still partially frozen whipped topping.
This dessert is easy and delicious. I always serve it at summer parties and use any combo of fresh or frozen fruit available. Last time I made it with a mocha liquor that I had on hand and it was perfect. Store bought pound cake stays cubed better than my homemade (too crumbly). It is a great red, white and blue dessert for the 4th of July.
This is ridiculously easy to make. I was intimidated when I learned I had to make a trifle, but this was super easy. Everyone loved it.
Yum! Made this morning of BBQ, was just barely frozen in center by dinner time, so be sure to leave plenty of time for defrosting! Sprinkled 2T. blackberry brandy over cake instead of praline liq. I also used lemon pudding instead of vanilla. Recieved many compliments. Will definitly make again!
I made this for Christmas. It was a really great, light dessert. I used angel food cake and I layered the ingredients. Everyone loved it!!
This was so easy to make! I used more milk as suggested by other members. My trifle bowl was not big enough to accomadate the blackberries. I also used angel food cake, which i was very happy about. I used fresh berries and made real whipped cream, which I layered. This turned out beautiful, I made it for my family renioun. It keept well outside which I was concerned about (it was over 90 degrees). I did put it together the night before, I did put just whipped cream on the top of the last layer of custard. Next time I will make blueberry and strawberry sauces to put on the cake.
This was very, very good and so easy and quick to make. Will definitely become a summer favorite in our home! I used Angel Food Cake instead of pound cake. I used the berries called for in the recipe, plus a bag of strawberries too! Deleted the liqueur. The only thing I would change is perhaps not using the sweetened condensed milk. It was very, very sweet. I also am going to try it with cheesecake pudding next time!
Absolutely delicious!! Everyone wanted this recipe. Really great on a hot afternoon.
Great! I used Aunt Johnnie's Pound Cake, Amaretto and a 3.4 oz box of pudding and everyone loved it.
This recipe is great and delicious!! I have people asking me to bring it to every get together. I couldn't find praline liqueur so I use Amoretto. It's soooooooo good!
I have made this several times and it always gets rave reviews. I think it's so impressive looking also. The only thing I changed is I always use fresh berries and add some banannas also and I use fresh whipping cream that I whip and then add the condensed milk and pudding to and it comes out very creamy. Thanks for sharing the recipe
Great with fresh berries -- I took the basics of this recipe and changed according to what looked good in the store. I sliced fresh strawberries, added a little sugar and let them sit for a couple hours to get juicy. I made the trifle the night before so the cake absorbed some of the juice. I even made a mistake and added all the cool whip at once, and it turned out fine.
I have made this trifle several times and am asked for the recipe each time. I do prefer to use fresh fruit since frozen fruit seems mushy to me. Fabulous looking and delicious.
Excellent! Not too sweet. Light and yummy! I divided it up to make 2 layers of each and used strawberries instead of the blackberries. Got rave reviews from all who tried it.
Served this as dessert on Chrismas Day. Out of this world! Did sub condensed milk for whipping cream as we don't like condensed milk sweetness. Was still good on 3rd day! Great recipe.
I had to use angle food cake instead of pound cake. Everyone went crazy over it! You may want to add a little extra milk into the custard mix because it is a little stiff. I recommed this for family gatherings.
I would rate this a 5, but I made a few changes after trying it the first time to spike up the flavors; Place the frozen berries in a bowl and sprinkle with sugar (instead of using the liquor), while those are soaking cube the poundcake & assemble custard mixture. I used 2/3 of the condensed milk and added more milk to the vanilla pudding before adding the cool whip. Use 1/3 pound cake, sprinkle berries and spoon custard over berries, countinue layers. My family said they would have like the berries to have been a little more frozen, so next time I will let it defrost for 3 hours, not 5.
I made this for the 4th of July and my family loved it. It is so good and so easy to make.
The recipe turned out great. My family loves it and asks me to make it for every occasion
Great recipe. I used fresh berries and angel food cake. I also used cheesecake pudding as suggested. It looked great layered in a trifle bowl.
This was an excellent, easy, yet somewhat healthy dessert, that everyone loved! I took it to a company party and it was well loved. You could either layer the ingredients or just pile them on once for each. It's great either way!
This was okay. It wasn't as good as I thought it would be. It looked pretty until I put the pudding on top.
This did not work out for me. One small box of pudding is one ounce, this recipe calls for a 5 ounce box of pudding. I bought 5 boxes of pudding, added 1/2 cup of milk and 1 can of condensed milk and cool whip. This was like cement...am i missing something here? I tried adding more milk, but it was still too thick...and I only used 3 boxes of pudding because I thought it wasn't right. I spent $40 on this...what a waste. Sorry...I guess I must be confused :(
This one was a hit! We made this for our annual Christmas party and got so many compliments on it with the requests for the recipe.
This recipe was excellent. Wanted to make a 4th of July dessert - this is what I did. Used Sour Cream Pound Cake III from this site for the prepared cake (but only used half the cake and froze the rest to use later). Cube the cake and place half in bottom of bowl, top with half of the fresh blueberries & strawberries, pour half the pudding mix over it then repeat the layers. Top with whip cream. Skipped the liqueur - didn't have it on hand.
This recipe turned out spectacular for a potluck I attended. Everyone loved it and asked for the recipe. I did add strawberries since they were in season. Highly recommend this recipe if you want oohh's and awww's over a dessert recipe.
YUMmy!! I made this last night and it was very good! I used twinkies (as was suggested by someone else) but I think I'll use angel food cake next time. The twinkies make it a little heavy. I didn't use any condensed milk - just regular milk but adding whipped cream to the pudding made it very light and creamy! I can't wait to try it with fresh fruit. Great recipe!
I have made this dozens of times and everyone loves it! As per suggestions, I use angel food cake, make layers instead of all in one, omit liqueur and condensed milk, and add one full cup of milk. I also let the dessert sit overnight in fridge to thaw out berries. I leave out strawberries and prefer juicier berries like raspberries and blackberries - it gives a nicer taste. I also bought a larger container of whipped topping.
We do a lot of traveling, in our 5th wheel, with about 8 other couples...we all fix food, and share it...well, let me tell you, when I brought out this dessert, it was a true hit! I have made it numerous times since, and it is always looked forward too....
Love it...I have changed it up using a raspberry schnapps in the bottom. I also have made this using chocolate pudding instead of the vanilla. Both are a big hit at family picnics or for when I go over to the neighbors....
Delicious! Not at all mushy or runny. The custard firmed up nicely, and the whole dish had a sweet, fruity flavor - not heavy or overpowering. I used a mix of fresh and frozen fruit. I also had to double the recipe to fill my trifle dish. I'll definitely make this one again!
Every time I make this, my husband is disappointed because there are never any leftovers. Awesome!
I made this for my sisters 40th birthday party. What a hit! I received so many compliments! I used frozen strawberries, blueberries, and raspberries. Could not find praline liquer in my small town, so used the "juices" from the fruit - worked just as well. I topped with a couple of fresh mint leaves....AWESOME!
I used this recipe as a base, but I guess I ought to submit my own, since it hardly resembled the original. Instead of pound cake, I used vanilla cake mix (didn't take all of both layers). I also used 2 boxes of cheesecake pudding, mixed with 1 3/4 C milk and folded in fresh whipped cream (with a bit of sugar and vanilla). Like others, I also used fresh berries and layered it instead of dumping it all on top. You really can't mess up this type of trifle. Yum!
Absolutely delicious, I made two levels of the pudding mix with more whipped topping on top, and it was devine. I will make this again.
Very easy! Beautiful presentation. Delicious! Nice fresh dessert for spring and summer!
Wonderful! It received rave reviews at a recent dinner party. I made with most the variants suggested by others (added extra milk to the pudding, layered the berries and topping, spread the pound cake with rasberry jam) and skipped the liquor and used homemade whipped cream.
So yummy everyone loved it.... gets really soggy fast though!
I made this for a family occasion. This was an easy, delicious, and attractive dessert. I also layered the cake and bluberries and raspberries and blackberries. There were many kids at my party so I omitted any alcohol and it was still delicious. I put a berry on top to top it off. I enjoyed it and so did my guests. I will make this again.
Made this for a bbq last week and it was a big hit!! I didn't use the prailine liquor and it still came out just fine! I will make this one again! The custard filling is so good!