Ingredients for Summer Trifle
- 1 (3.4 ounce) package instant vanilla pudding
- 1 pound pound cake
- 1/2 cup sliced bananas
- 1/2 cup sliced fresh peaches
- 1/2 cup maraschino cherries, drained
- 1/2 cup sliced fresh strawberries
- 1/2 cup pineapple juice
- 1/2 teaspoon aromatic bitters
- 2 cups whipped cream
- 1 cup plain Greek yogurt
- 1/4 cup chopped nuts
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How to Make Summer Trifle
- Cut one (1) pound pound cake loaf in half lengthwise, then slice into 1/2-inch thick pieces.
- Line the sides and bottom of a large, clear trifle bowl with a layer of pound cake slices.
- In a bowl, combine 1 (3.4 ounce) package instant vanilla pudding prepared according to package directions, 1/2 cup sliced bananas, 1/2 cup maraschino cherries (drained), 1/2 cup sliced fresh peaches, and 1/2 cup sliced fresh strawberries. Spoon half of this fruit mixture over the pound cake layer.
- In a small bowl, mix 1/2 teaspoon aromatic bitters with 1/2 cup pineapple juice.
- Drizzle half of the pineapple juice and bitters mixture over the fruit layer.
- Add another layer of pound cake slices. Top with the remaining fruit mixture and pudding.
- In a separate bowl, gently fold 1 cup plain Greek yogurt into 2 cups whipped cream.
- Spread the yogurt-whipped cream mixture evenly over the trifle.
- Sprinkle generously with 1/4 cup chopped nuts (such as pecans or walnuts).
- Refrigerate for at least 1 hour before serving to allow flavors to meld and the trifle to chill.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
164g
Fat
28g
Carbs
15g
