White Chocolate Pudding Trifle For the Win!
This time of year it’s kind of a no-brainer to try to do everything you can to avoid the oven. Though it can’t be helped all the time, there are definitely ways to avoid it- and one of the tastiest desserts that can help you achieve this is a trifle!
Trifles are such an underrated dessert. They are super easy to put together, but when patiently layered together they have such a wow factor! They are so easy to coordinate with festivities, because you can change up the fruit and the pudding to create whatever color combination works best for the holiday or event you are celebrating.
And did I mention that they are just super duper tasty?
This past 4th of July I decided to bring a trifle to my family party, and it was definitely a hit! I found a recipe that looked pretty promising. It was technically a “skinny” version of a trifle, but I made a few changes to make it- well, definitely not “skinny”.
It calls for white chocolate pudding mix, which I had the hardest time finding! Apparently white chocolate pudding mix is in high demand on 4th of July weekend, because it was out of stock everywhere! I almost decided to just go with another recipe, but this one just sounded so good! I’m glad I stuck with it, because I did eventually find some white chocolate pudding mix (thank you, Neighborhood Market Walmart!) and it was WORTH IT. I have no regrets.
The changes I made to the original recipe are as follows. Instead of using 6 tablespoons of fat-free sweetened condensed milk, I used the whole can. I also used 2 boxes of white chocolate pudding mix instead of one because I wanted to make sure that white chocolate flavor could still shine through. The original recipe also called for 1 ½ cups of water, but I added a little less since I had the whole can of milk. I eyeballed it until it reached a consistency that looked good to me. I also ended up using a 14 ounce angel food cake, and rather than just use 10 ounces, I used the whole thing, because I wasn’t about to waste 4 ounces of cake!
All in all, I was really happy with how it turned out and it’s definitely on my list of recipes to make again! This dish would be perfect for any summer potluck (no oven, and delicious!), but really you could make this any time of year and it would be a hit! I think it would be great with raspberries or bananas too!
Here is the original skinny version:
Red, White and Blueberry Trifle
A heavenly mixed berry trifle made with summer fresh blueberries, strawberries, white chocolate pudding, angle foods cake and whipped cream. Author: Gina
Prep time:
Yield: 14 servings
Serving size: 14
Calories per serving: 198
Ingredients:
Yield: 14 servings
Serving size: 14
Calories per serving: 198
10 ounces angel food cake cut into 1-inch cubes
2 pints strawberries, sliced
2 pints blueberries
6 tablespoons fat-free sweetened condensed milk, I used Borden Eagle
1 1/2 cups cold water
1 package white chocolate or cheesecake instant pudding mix
12 ounces frozen whipped topping, thawed (I like TruWhip)
Directions:
Whisk the condensed milk and water in a bowl.
Whisk in the pudding mix for 2 minutes.
Let stand for 2 minutes or until soft-set; fold in the whipped topping.
Arrange half of the cake in the bottom of a 14-cup trifle dish.
Sprinkle evenly with a layer of blueberries.
Spread half of the cream mixture over the blueberries and gently spread (I piped it using a plastic bag and cut the corner off).
Top with a layer of strawberries.
Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture.
Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern.
Cover and refrigerate at least one 1 hour.
Source: sskinnytaste.com
Whisk in the pudding mix for 2 minutes.
Let stand for 2 minutes or until soft-set; fold in the whipped topping.
Arrange half of the cake in the bottom of a 14-cup trifle dish.
Sprinkle evenly with a layer of blueberries.
Spread half of the cream mixture over the blueberries and gently spread (I piped it using a plastic bag and cut the corner off).
Top with a layer of strawberries.
Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture.
Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern.
Cover and refrigerate at least one 1 hour.
Source: sskinnytaste.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
And here is my decadent, not-so-skinny version:
White Chocolate Pudding Trifle
Prep time:
Yield: 14 servings
Serving size: 14
Calories per serving: 253
Ingredients:
Yield: 14 servings
Serving size: 14
Calories per serving: 253
14 ounces angel food cake, cut into 1 inch cubes
2 pints strawberries, sliced
2 pints blueberries
6 tablespoons sweetened condensed milk
cold water, to desired consistency (start with 1/2 cup)
1 package instant white chocolate pudding mix
12 ounces frozen whipped topping, thawed
Directions:
Whisk the condensed milk and water in a bowl.
Whisk in the pudding mix for 2 minutes.
Let stand for 2 minutes or until soft-set; fold in the whipped topping.
Arrange half of the cake in the bottom of a 14-cup trifle dish.
Sprinkle evenly with a layer of blueberries.
Spread half of the cream mixture over the blueberries and gently spread (I piped it using a plastic bag and cut the corner off).
Top with a layer of strawberries.
Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture.
Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern.
Cover and refrigerate at least one 1 hour.
Source: sskinnytaste.com
Whisk in the pudding mix for 2 minutes.
Let stand for 2 minutes or until soft-set; fold in the whipped topping.
Arrange half of the cake in the bottom of a 14-cup trifle dish.
Sprinkle evenly with a layer of blueberries.
Spread half of the cream mixture over the blueberries and gently spread (I piped it using a plastic bag and cut the corner off).
Top with a layer of strawberries.
Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture.
Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern.
Cover and refrigerate at least one 1 hour.
Source: sskinnytaste.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Enjoy!
Camille Hoffmann
Weekly Newsletter Contributor since 2014
Email the author! camille@dvo.com
Sources:
- https://www.skinnytaste.com/red-white-and-blueberry-trifle/
- https://www.flickr.com/photos/dishingupdelights/5907721878
