Crowd-Pleasing Trifles for Easter

These easy layered desserts take minimal preparation and, for the most part, use store-bought or ready-made ingredients.

 

Cookie Dough Trifle

Layers of cookie dough, chocolate pudding, whipped cream, and chocolate chip cookies come together to make this crave-able trifle dessert.

INGREDIENTS

• 4 cups cold whole milk
• 2 (5.9-ounce) pkgs chocolate pudding mix
• 3 cups Nestle Tollhouse Edible Cookie Dough
• 2 pkg. Cool Whip, thawed
• 1 cup mini chocolate chips
• 12 chocolate chip cookies, like Chips Ahoy

DIRECTIONS

1. In a large mixing bowl, whisk the chocolate pudding mix and whole milk together according to the package instructions and place in the fridge to chill for 5 minutes.
2. Spoon a layer of cookie dough into a large trifle or serving bowl. Make the whipped cream layer: Mix chocolate chips and Cool Whip. Pour ⅓ of the mixture on top of the cookie dough in the trifle dish. Top whipped cream layer with a layer of chocolate chip cookies.
3. Spoon half of the chocolate pudding mixture on top of the cookies, smoothing to create an even layer.
4. Repeat layers until you’ve reached the top of the dish finishing with a whipped cream layer.
5. Refrigerate for at least 2 hours, to soften the cookie layers. Top with chocolate chips and crumbled cookie pieces before serving.

Banana Pudding Trifle

Banana Pudding Trifle is a showstopper dessert perfect for gatherings. With layers of bananas, mixed in with pudding topped with homemade whipped cream and vanilla wafers, this is a must-make dessert.

INGREDIENTS

• 1 (14-oz.) can sweetened condensed milk
• 1 1/3 cups whole milk
• 1 (5.1-oz.) package instant vanilla pudding mix
• 3 cups heavy cream
• 1 tsp. pure vanilla extract
• 1 (11-oz.) box vanilla wafer cookies
• 4 bananas, sliced into coins
• 2 tsp. granulated sugar
• 1 package Baker’s White Baking Chocolate

DIRECTIONS

1. In a large bowl, whisk condensed milk, whole milk, and pudding mix, breaking up any lumps. Refrigerate until set, about 5 minutes.
2. Meanwhile, in another large bowl, using a handheld mixer on medium-high speed beat cream and vanilla until stiff peaks form, 2 to 3 minutes. Set aside half of the whipped cream for serving. Fold the remaining whipped cream into the milk mixture.
3. Cover the bottom of a 3-quart trifle dish with wafers. Top with one-third of the pudding mixture. Cover with another layer of wafers. Top with an even layer of banana slices. Continue to layer pudding, wafers, and bananas until you reach the top, ending with a final layer of pudding. Set aside remaining wafers for serving.
4. Refrigerate for at least 3 hours or up to overnight.
5. Add granulated sugar to reserved whipped cream and stir to combine. Dollop on top of banana pudding. Garnish with bananas, white chocolate curls (if desired), and wafers. Serve.

 

Carrot Cake Trifle

Luscious layers of carrot cake, and cream cheese whipped topping make this carrot cake trifle a must for Easter.

INGREDIENTS

• 1 box Betty Crocker carrot cake mix prepared according to package directions for a 9×13-inch cake
• 8 ounces cream cheese softened
• 3/4 cup butter softened
• 3 1/2 cups powdered sugar
• 1 tablespoon vanilla
• 16 ounces Cool Whip
• 1 cup chopped walnuts

Strawberry “Carrots”

• 1 pkg. (4-ounce) Baker’s White Baking Chocolate
• Orange food colouring dye (or use 1 part red, 2 parts yellow colouring)
• 8 strawberries, washed, stems left on, completely dry, and at room temperature

DIRECTIONS

1. Prepare the carrot cake and bake according to the package directions for a 9×13 cake. Allow the cake to cool, then cut it into cubes.
2. Using an electric mixer, mix the butter and cream cheese, scraping down the sides as needed until the mixture is light and fluffy; about 2-3 minutes. With the mixer on low speed, add the powdered sugar, ½ a cup at a time, until it is thoroughly mixed. Add the vanilla and beat the frosting on medium speed for about 2 minutes. Gently fold in the Cool Whip until it is completely mixed in.
3. In a trifle dish or glass dish, place down a layer of cake, then a layer of the cream cheese mixture. Sprinkle walnuts on top of the cream cheese. Repeat the layers until your trifle dish is full, ending with the walnuts on top.
4. Refrigerate until serving. Garnish with Orange White Chocolate Strawberry “Carrots”, if desired.

Orange White Chocolate Strawberry “Carrots”

1. Using a double boiler, heat 1–3 inches of water in the uncovered bottom pot. Do not put the top pot over the water until the water reaches a low simmer. Once the water is simmering, put the chocolate into the top portion of the double boiler. Place this container on top of the simmering pan. The indirect heat from the steam will warm the chocolate slowly, keeping it below seizing temperature. Note: If using baking chocolate, break it into small pieces of roughly equal size. Make sure your hands are completely dry. Any moisture could ruin your chocolate.
2. Add the food colouring. Note: Liquid dye is less likely to cause seizing if added right away before the chocolate melts.
3. Keep the heat on the lowest setting, or turn it off completely if melting a small batch of chocolate. Stir slowly and constantly until smooth, then remove from heat. Note: White chocolate burns very easily, and should never get above 115ºF.
4. Line a baking sheet with parchment paper.
5. Holding the top/ greens of the strawberry, dip it into the chocolate, and coat completely up to the leaves. After dipping carefully place each strawberry on the baking sheet leaving space between each strawberry so they don’t touch. Drizzle the remaining chocolate over the strawberries.
6. Allow 10 minutes or so for the chocolate to harden fully. Store in an airtight container. Serve as a garnish for the Carrot Cake Trifle.

Bunny Ears Mason Jar Trifle

This fun, layered trifle is perfect for kids!

INGREDIENTS

• 1 pkg. yellow cake mix
• 2-2/3 cups Baker’s Angel Flake Coconut (7-oz. pkg.), divided
• 1-1/4 cups cold milk, divided
• 1 pkg. (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1/4 cup powdered sugar
• 1 tub (8 oz.) Cool Whip Whipped Topping, thawed
• Oval-shaped cookies (Palmier, Milano, Biscoff, Vienna)
• Marshmallows
• Chocolate chips
• Fresh berries or cherries

DIRECTIONS

1. Preheat the oven to 350°F.
2. Prepare the cake mix as directed on the package for 24 cupcakes, stirring 2/3 cup coconut, 1/4 cup milk, and dry coconut pudding mix into batter before pouring into prepared baking pans. Bake according to package instructions. Remove from oven and cool the cakes for 10 minutes. Remove from pans and transfer to wire racks to cool completely.
3. Meanwhile, beat the vanilla pudding mix, sugar, and remaining milk in a large bowl with a whisk for 2 minutes. (Pudding will be thick.) Stir in COOL WHIP. Refrigerate until ready to assemble the trifles.
4. Cut and stack cake layers in the mason jars, filling with layers of heaping spoonfuls of the pudding mixture and sprinkling the remaining coconut and berries throughout. Top the jars with the remaining pudding mixture. Press the remaining coconut into the pudding mixture.
5. Using oval cookies, and marshmallows, make a bunny face on the top of each mason jar. You can use chocolate chips for the eyes. Refrigerate for at least 1 hour before serving.