Your menu isn’t complete without a dessert and an easy trifle is always a crowd-pleaser. So here’s how to make it as stress free as possible. No hard work is required to whip up this trifle recipe! Use a few simple store-bought ingredients, and enjoy this summer easy trifle in no time. It’s perfect for entertaining
- 1 packet jelly 85 gram raspberry jelly crystals
- 250 gram sponge cake
- 825 gram canned sliced peaches, drained, juice reserved
- 1 x 100 gram packet instant pudding vanilla
- 1 x 100 gram packet instant pudding chocolate
- 1 litre milk
- 500 ml thickened cream
- cocoa to dust
- 2 punnet strawberries, washed, hulled and halved or quartered to decorate
Make jelly according to directions on the packet. Pour into a 3 litre glass bowl. Refrigerate to set.
Arrange sponge cake over the set jelly. You may need to break the sponge cake to cover the jelly well. Top the sponge with the peaches and 2 tablespoons of reserved peach juice.
Beat instant chocolate pudding with 600 ml of milk for 1 minute. Pour over the peaches. Set in the fridge for 10 minutes.
Beat instant vanilla pudding with remaining 600 ml of milk and layer over the chocolate pudding.
Whip cream with 2 tablespoon of icing sugar until stiff peaks form. Spread over the chocolate pudding.
Dust with cocoa and serve topped with strawberries.
Refrigerate 3 hours or overnight.
Why you will love this:
store bought ingredients