We love trifle. You just layer cake, pudding, and fruit which somehow turns into something magical. I haven’t met a person yet who doesn’t like it. They seem to sigh with the first bite! So I was thinking about a trifle for St. Patrick’s Day. Piece of cake! Use kiwi slices to make shamrocks for the top the trifle!
With trifle you have almost infinite options. You might choose chocolate pudding instead of the French vanilla pudding. You could use chocolate pound cake instead of regular pound cake. You can add any fruit you like. Bananas slices would work well. Feel free to add coconut or mini chocolate chips. You can sprinkle nuts, chocolate jimmies or colored sprinkles on the top. Just make it with ingredients you like or have on hand. If you use instant pudding, this goes together very easily yet makes a big impression. Great recipe to make with the kids!
Here’s my “recipe”:
1 large non-metallic bowl; a clear glass bowl shows the colorful layers
1 prepared angel food cake torn into bite-sized pieced or cubed pound cake
1 large package pistachio pudding mix (can be the “instant” no-cook pudding)
1 large package French vanilla pudding mix (can be “instant pudding”)
milk to make puddings according to box directions
2 cans crushed pineapple, in own juice
3 kiwi fruits
1 small or medium container of Cool Whip/whipped topping/sweetened whipped cream (optional)
1. Make puddings separately according to package directions. Cool if you made cooked pudding.
2. Cube the cake or tear the the angel cake.
3. Drain the crushed pineapple, saving juice to drink. You’ll need to press out as much juice as you can.
4. Peel kiwis and slice them into rounds. You can use some of these to decorate the top of the trifle. You could use 3 whole slices of kiwi to make one large shamrock. Or cut some of the slices into 3-leaved shamrocks as in the top photo. Cut a green slice from the edge of a round to make the stem for each shamrock if you like. When you have enough to decorate the top of the trifle, put them in a covered container in the refrigerator. Cut the rest of the kiwi rounds into halves or quarters to add to the trifle layers.
Time to start layering! Use a large clear glass bowl if you have one; the idea is to make pretty layers that show on the outside of the bowl. (It will still taste wonderful in a bowl you can’t see through. Just don’t use a metal bowl as that could change the flavors.) The pudding will seep down through some of the layers. Don’t worry; it’s supposed to. That’s part of the magic that makes everything taste so fabulous. When you have used up all the ingredients it’s time to add the top layer of whipped cream/whipped topping. You can also use the whipped cream/Cool Whip as a layer.
Making trifle is a play-as-you-go kind of operation. You’ll decide how to layer it after you see how it looks and how much of a particular ingredient you have. There are no mistakes! And it’s always delicious! Have fun!
Example of possible layering:
A: French vanilla pudding
B: cake pieces
C: drained crushed pineapple
D: pistachio pudding
E: cake pieces
F: French vanilla pudding
G: kiwi pieces
H: drained crushed pineapple
I: cake pieces
J: Cool Whip or other whipped topping for final layer. You could also finish with a pudding layer if you don’t want to use whipped topping.
Cover with plastic wrap and keep in the refrigerator until serving time. Arrange kiwi shamrocks on top at the last minute and let everyone serve themselves. You can also make these as individual trifles in clear drinking glasses, wine glasses, small canning jars, or any clear bowl. You could serve them in small clear plastic drinking cups if you have a lot of people. The main problem with individual cups is finding room for them in the refrigerator. That’s why I like to make it in a big bowl. For just a few people it’s easy to find room in the fridge for individual servings, but then you have too many ingredients left over. So I make a big batch and leftovers are never a problem!