Description
This Christmas trifle is festive, layered, and easy to make! A show-stopping holiday dessert perfect for parties and family gatherings.
Ingredients
Units
Scale
- 1 box white cake mix, plus ingredients called for on the package
- 1 (3.4-ounce) box instant white chocolate pudding mix
- 3 cups cold milk
- 1 (8-ounce) container whipped topping, thawed
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
- 2 cups fresh strawberries, sliced
- 1 1/2 cups fresh raspberries
- 1/2 cup white chocolate curls
- Fresh rosemary sprigs, for garnish
- Additional powdered sugar, for dusting
Instructions
- Prepare the white cake according to the package directions in a 9×13-inch baking pan. Allow the cake to cool completely.
- Cut the cooled cake into 1-inch cubes.
- Whisk the white chocolate pudding mix and cold milk together for about 2 minutes, until thickened. Refrigerate for 5 minutes.
- In a large bowl, gently fold the vanilla extract and 1/4 cup powdered sugar into the whipped topping.
- Place about one-third of the cake cubes in the bottom of a large trifle bowl.
- Spread one-third of the white chocolate pudding over the cake.
- Add one-third of the strawberries and raspberries.
- Spread one-third of the whipped topping over the fruit.
- Repeat the layers two more times, finishing with the whipped topping.
- Arrange the remaining strawberries and raspberries decoratively over the top of the trifle.
- Sprinkle the white chocolate curls among the berries.
- Tuck a few small rosemary sprigs between the berries and chocolate curls to create a festive evergreen effect.
- Just before serving, use a fine-mesh sieve to lightly dust the fruit garnish with powdered sugar, giving the berries a pretty snow-covered appearance.
- Cover and refrigerate for at least 2 hours before serving. For the best texture and appearance, serve within 24 hours of assembling.
- Prep Time: 30
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American