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Easy Christmas Trifle Recipe layered dessert with cake, pudding, and whipped cream.

Easy Christmas Trifle

A festive, layered dessert that's easy to prepare ahead of time, featuring cake, fruit, custard, and whipped cream, perfect for holiday gatherings.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American, British
Calories: 400
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 lb store bought pound cake or sponge cake About 10 to 12 slices
  • 2 cups mixed berries Fresh or thawed frozen
  • 1 cup cherry jam or strawberry jam
  • 2 to 3 tbsp orange juice Or sherry for a traditional flavor
  • 2 boxes instant vanilla pudding mix Or about 4 cups prepared custard
  • 3 cups cold milk For pudding, follow box directions
  • 2 cups heavy cream Plus 2 tablespoons powdered sugar or 1 tub whipped topping
Toppings
  • Sliced almonds, shaved chocolate, or crushed cookies Optional for topping

Method
 

Preparation
  1. Make the pudding or custard first so it has time to chill. If using instant pudding, whisk it with cold milk until thick, then refrigerate.
  2. Whip heavy cream with powdered sugar until it holds soft peaks. Keep it cold.
  3. Mix the jam with orange juice (or sherry) to create a quick syrupy layer.
  4. Slice or tear the cake into chunks. It doesn't need to be uniform; a rustic look is welcome.
Assembling the Trifle
  1. Layer 1: Press cake pieces into the bottom of your trifle bowl.
  2. Layer 2: Spoon the jam and juice mixture over the cake to soak in.
  3. Layer 3: Scatter an even layer of mixed berries.
  4. Layer 4: Spread the custard or pudding gently over the fruit.
  5. Layer 5: Finish with a generous layer of whipped cream.
  6. Repeat the layers, finishing with a thick layer of whipped cream on top.
  7. Top with shaved chocolate, sliced almonds, a handful of berries, or crushed cookies. Optionally, add a few rosemary sprigs for decoration.
Chill
  1. Cover and refrigerate the trifle for at least 4 hours, preferably overnight for the best flavor and texture.

Notes

This trifle can be made a day ahead, and if you don’t have a trifle bowl, any clear glass or serving bowl will work. To prevent sogginess, do not over-soak the cake and ensure thawed fruit is drained well. Leftover trifle can last about 2 to 3 days in the fridge.