Description
This bright and cheerful Easter trifle is everything a spring dessert should be—easy to assemble, beautiful to display, and absolutely delicious. With layers of fluffy cake, creamy vanilla pudding, whipped topping, and festive candies, it’s the perfect centerpiece for your Easter table. Plus, it uses simple shortcuts that make it totally stress-free!
Ingredients
Cake Layer
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1 box vanilla or white cake mix
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Ingredients listed on the cake box (usually eggs, oil, water)
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Gel food coloring (pink, yellow, green, purple — optional)
Creamy Layer
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2 boxes (3.4 oz each) instant vanilla pudding
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4 cups very cold milk
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1 tub (8 oz) whipped topping, thawed
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Or use 2 cups heavy cream + ¼ cup powdered sugar + 1 tsp vanilla, whipped
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Fun Mix-Ins
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1 cup mini marshmallows
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1 cup pastel M&Ms or candy eggs
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Optional toppings: sprinkles, crushed vanilla wafers, bunny graham crackers
Instructions
1. Bake the Cake
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Prepare the boxed cake according to package instructions.
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Let it cool completely.
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Cut into 1-inch cubes.
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(Optional) Divide cubes into 4 bowls and toss each with a drop of gel food coloring for a pastel rainbow effect.
2. Make the Pudding
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Whisk 2 pudding mixes with 4 cups COLD milk for 2 full minutes.
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Let sit for 5 minutes to thicken.
3. Assemble the Trifle
In a large trifle bowl (or any clear bowl), layer in this order:
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Pastel cake cubes
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A thick layer of pudding
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A layer of whipped topping
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Sprinkle of mini marshmallows + pastel candies
Repeat layers until the bowl is full.
End with whipped topping on top.
4. Decorate
Add sprinkles, cookies, candy eggs, or anything festive. Make it fun and colorful!
5. Chill
Refrigerate for at least 1 hour before serving so the layers can set.
Notes
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Cold milk = thick pudding. Make sure it’s very cold.
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Don’t layer while the cake is warm — it will make the trifle soggy.
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Add candy topping right before serving to avoid color bleed.
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No trifle bowl? Use a clear salad bowl, pitcher, or individual dessert cups.