0 from 9 votes
Easter Trifle
This Easter trifle makes a beautiful Easter dessert that tastes as great as it looks! Layers of funfetti cake, colored pudding, and whipped topping make layered Easter dessert a showstopper in taste and design!
Prep Time
45 mins
Cook Time
45 mins
Chill time
4 hrs
Total Time
5 hrs 15 mins
Servings: 12 servings
Calories: 250 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 box Party Rainbow Chip or Funfetti cake mix (prepared according to package directions)
- 2 3.4 ounce packages of vanilla instant pudding
- 4 cups milk
- Blue and pink food coloring
- 16 oz Cool Whip thawed
- green, pink, and blue edible candy grass
- Easter egg candies for garnish (Whopper mini Robin Eggs, jelly beans, etc.)
Instructions
- Bake the cake according to the package directions. Cool in the pan for 10 minutes before removing from the pan and placing on a cooling rack to cool completely.
- Once the cake is completely cool, use a serrated knife to cut the cake into 1" pieces.
- Prepare each package of pudding in a separate bowl as directed on the package. Add a few drops of blue food coloring in one bowl of pudding and a few drops of pink in the other. Mix each well until color is uniform throughout the pudding.
- Fill the bottom of a trifle dish or a large glass bowl with cake pieces. Make sure to fill it completely with no gaps so the pudding doesn't seep through.
- Spoon one of the bowls of pudding over the cake pieces and top with a layer of whipped topping. Put another layer of cake pieces over the whipped topping then repeat the pudding layer with the other color and top that with whipped topping.
- Chill in the refrigerator for at least 4 hours.
- Take a 1/2" thick bunch of candy grass and, starting at one end, spin the grass tightly into a circle to create a nest.
- Make 2 nests of each color and place them on top of the chilled trifle. Add 2-3 candy eggs to each nest to finish it off.
- And that’s it – the trifle is ready to serve! Keep it chilling in the fridge until you’re ready to serve (and put any leftovers back in the fridge).
Cup of Yum
Notes
- Chill the cake once cooled to make it easier to cut. If you have the time, make the cake a day ahead of time and refrigerate until you’re ready to make the trifle. This isn’t essential, but it does help you get more even squares.
- Try white chocolate pudding instead of vanilla (if you can find it) for brighter colors.
- Replace the Cool Whip with fresh whipped cream. To make the fresh whipped cream, beat one cup of heavy cream, 1/3 cup powdered sugar, and 1 teaspoon of vanilla until stiff peaks are formed.
- Add Easter sprinkles to the top layer of Cool Whip before adding on your nests for even more fun color!
Nutrition Information
Calories
250kcal
(13%)
Carbohydrates
42g
(14%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
16mg
(5%)
Sodium
291mg
(12%)
Potassium
163mg
(5%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin A
198IU
(4%)
Calcium
155mg
(16%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 250
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 16mg | 5% |
| Sodium | 291mg | 12% |
| Potassium | 163mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 198IU | 4% |
| Calcium | 155mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.