Easy Trifle

Easy Trifle

Easy Trifle 2560 1707 Rouba Shahin Middle Eastern Cooking

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

trifle ingredients

Step 1
Make jelly according to directions on the packet.  Pour into a  3 litre glass bowl. Refrigerate to set.

Step 2
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.

trifle cake layer

trifle fruit layer

Step 3
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.

Step 4
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.

Trifle served in a bowl

Why you will love this:


easy dessert


store bought ingredients

Christmas recipe


Sahtan – Enjoy In Good Health