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Easy Trifle

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roubashahin.com.au

Desserts
No hard work is required to whip up this trifle recipe! Use a few simple store-bought ingredients, and enjoy in no time.
PREP TIME
25 minutes
COOK TIME
25 minutes
set in the refrigerator
6-8 hours
SERVES
1 big trifle bowl

About this recipe

Your menu isn’t complete without a dessert and this 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 easy summer trifle in no time. It’s perfect for entertaining.

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Trifle served in a bowl

Ingredients

  • 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
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Notes from Rouba

Method

Step 1.

Make the jelly according to the 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 cake with the peaches and 2 tablespoons of reserved peach juice.

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 the remaining 600 ml of milk and layer over the chocolate pudding.

Step 4.

Whip cream with 2 tablespoons of icing sugar until stiff peaks form. Spread over the chocolate pudding.

Dust with cocoa and serve topped with strawberries. Refrigerate for 3 hours or overnight.

Easy Trifle

Print Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Set In the Refrigerator 8 hours
Servings: 1 big trifle bowl
Ingredients Method

Ingredients
  

  • 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

Method
 

Step 1.
  1. Make the jelly according to the directions on the packet. Pour into a 3-litre glass bowl. Refrigerate to set.
Step 2.
  1. Arrange sponge cake over the set jelly. You may need to break the sponge cake to cover the jelly well. Top the sponge cake with the peaches and 2 tablespoons of reserved peach juice.
Step 3.
  1. 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 the remaining 600 ml of milk and layer over the chocolate pudding.
Step 4.
  1. Whip cream with 2 tablespoons of icing sugar until stiff peaks form. Spread over the chocolate pudding. Dust with cocoa and serve topped with strawberries. Refrigerate for 3 hours or overnight.

Sahtan - Enjoy in Good Health

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Creating magic and happy memories with food are my gift for you!
xx Rouba

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