Julie Haggerty's Perfect Pound Cake Trifle Recipe

A stunningly easy and delicious dessert, perfect for impressing family and friends! This Semi-Homemade masterpiece, inspired by Sandra Lee, layers buttery pound cake triangles, juicy berries, creamy pudding, and fluffy Cool Whip. For best results, use high-quality frozen berries (store brands can make it soggy!). Even better the next day – the flavors meld beautifully overnight! This recipe is a guaranteed crowd-pleaser.

Prep Time 20 mins
Cook Time 80 mins
Calories 434.1 kcal
Protein 10g
Rating 5.0 (2 Reviews)
Julie Haggerty's Perfect Pound Cake Trifle 37

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Julie Haggerty's Perfect Pound Cake Trifle

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How to Make Julie Haggerty's Perfect Pound Cake Trifle

  1. Trim crusts from 1 (16 ounce) pound cake and cut it crosswise into ¾-inch slices.
  2. Cut each slice diagonally into triangles.
  3. Arrange pound cake triangles in the bottom of a 2 ½-quart clear glass bowl.
  4. Drizzle generously with 2 tablespoons sherry (optional).
  5. Evenly distribute 2 cups of high-quality frozen berries over the pound cake.
  6. In a large bowl, whisk together 2 cups milk and 1 (3.4 ounce) package instant vanilla pudding mix until smooth and creamy.
  7. Refrigerate for 15 minutes to allow the pudding to set.
  8. Gently pour the pudding mixture over the berries.
  9. Refrigerate for 10 minutes.
  10. Spread 8 ounces of Cool Whip evenly over the pudding.
  11. Cover the trifle with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, before serving.

Nutrition Information (Approximate per serving)

Sodium

19 g

Sugar

130g

Fat

64g

Carbs

17g