• 3 Ratings

This traditional trifle recipe features all of the classic ingredients: layered liqueur-soaked cake, fresh berries, and vanilla pudding. Come winter, try this fruit trifle with pears or pomegranates instead of berries.

Source: Better Homes and Gardens

English Trifle


Ingredient Checklist


Instructions Checklist
  • Prepare Vanilla Pudding and chill.

  • Arrange one-third of the cake cubes in the bottom of a 2-quart clear serving bowl. Drizzle with 2 tablespoons of the liqueur. Top with 1 cup of the berries. Spread one-third of the pudding over berries. Top with 1 tablespoon of the almonds. Repeat layers twice. Cover with foil and chill for 4 to 24 hours.

  • To serve, in a medium mixing bowl beat whipping cream, powdered sugar, and the 1 tablespoon liqueur, if desired, with an electric mixer on medium speed until soft peaks form (tips curl). Spread over top of trifle. Arrange additional berries over whipped cream and sprinkle with remaining almonds.


One 10-3/4 ounce frozen pound cake, thawed, yields 5 1/2 cups of 1-inch cubes.

Nutrition Facts (English Trifle)

484 calories; 24 g total fat; 13 g saturated fat; 2 g polyunsaturated fat; 8 g monounsaturated fat; 218 mg cholesterol; 240 mg sodium. 285 mg potassium; 57 g carbohydrates; 4 g fiber; 38 g sugar; 8 g protein; 0 g trans fatty acid; 872 IU vitamin a; 13 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 45 mcg folate; 1 mcg vitamin b12; 159 mg calcium; 1 mg iron;


3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1