Easter Trifle Dessert: Your Colorful Spring Showstopper

Easter Trifle Dessert is a delightful layered treat combining soft pastel cake cubes with silky pudding and whipped topping, making it a perfect addition to spring gatherings.

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Prep Time 1

Cook Time 30

Chill Time 1

Total Time 2 30

Servings: 8 servings

Course: Desserts

Cuisine: American

Calories: 280

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

1 box White or Yellow Cake Mix Follow package instructions for best results.
4 tbsp Pastel Food Coloring Use pink, yellow, green, blue for vibrant colors.

For the Pudding

1 box Instant Pudding Mix Vanilla or White Chocolate recommended.
4 cups Milk Whole or low-fat to suit your taste.

For the Topping

1 container Whipped Topping Cool Whip or freshly whipped heavy cream.

For the Decoration

1 cup Mini Chocolate Eggs Add a whimsical touch.
1 cup Sprinkles Festive garnishes.

Equipment

mixing bowl
Trifle Bowl
Oven

Method

Step-by-Step Instructions

Preheat the oven to 350°F (175°C). Prepare cake mix as per package instructions, dividing batter for coloring. Bake for 25-30 minutes and cool completely before cutting into cubes.
Whisk together pudding mix and milk in a bowl until thick and smooth, about 2 minutes. Refrigerate for at least 10-15 minutes.
In a trifle bowl, layer cake cubes, followed by pudding, then whipped topping. Repeat layers, finishing with whipped topping.
Decorate with mini chocolate eggs and sprinkles. Optionally add edible flowers.
Refrigerate for at least 1 hour before serving to let flavors meld.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 36gProtein: 3gFat: 14gSaturated Fat: 7gCholesterol: 30mgSodium: 220mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 2IUCalcium: 6mgIron: 2mg

Notes

Make cake cubes and pudding a day in advance for convenience. The trifle is best enjoyed cold and can be stored in the fridge for up to 3 days.

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