Ingredients2 h 20 m servings 224 cals
- Slice cake and spread pieces with jelly or jam. Sandwich pieces of cake together and arrange pieces in bottom of glass trifle bowl or other glass serving bowl. Prepare the gelatin according to package directions and pour over cake. Refrigerate until set, 2 hours.
- Pour prepared pudding or custard over the set gelatin. In a medium bowl, whip cream until stiff peaks form. Spread over pudding. Sprinkle with chocolate and chill in refrigerator until serving.
Per Serving: 224 calories; 7 g fat; 38.7 g carbohydrates; 2.8 g protein; 18 mg cholesterol; 218 mg sodium. Full nutrition
ReviewsRead all reviews 6
This trifle is so easy to make and it is one of my families favorite desserts.I have also used raspberry jelly and gelatin and it tasted just as good.
I didn't have a dish nearly large enough to hold all of this. I ended up only using one package of strawberry jello. It looked like a dessert my grandma would have served and I was skeptical, ...
With my English trifle I substituted shortcake rounds on the bottom soaked w/sherry overnight. The added 1 cup of drained fruit cocktail minus any pineapple to the jello. Hot Custard or vanilla ...
Simple...georgeous in a glass trifle dish...delicious! I wowed my company when I presented this dessert. I used raspberry instead of strawberry jam and jello. Make sure you don't use cool whip...
Really changed this up, but a great starter recipe for me. Cake mix cake; no jelly; liquid jello poured right over the cubed cake; pudding on top of that when jello set up; whipped topping on to...