Layer angel food cake, vanilla pudding and fresh, colorful berries in individually portioned jars.
I know it’s only April and spring is still in full swing, but to be honest I am so over it. I'm ready to think ahead to summer! Spring in the mountains is mud season and it’s my least favorite time of the year. So I'm jumping ahead and moving right along to Memorial Day… the unofficial start of SUMMER!!
Don’t get me wrong, these Mini Trifles would be delicious any time of year, but they'd be the perfect addition to your Memorial Day cookout menu. Or any backyard party or barbecue.
They're so cute and easy. You simply layer angel food cake with vanilla pudding, raspberry jam and fresh berries – all in super cute Mason jars. Then top it all off with a little whipped cream and a dusting of powdered sugar and you’re good to go!
Oh, and if you want a chocolate version, just swap the vanilla pudding for chocolate, and the raspberry jam for chocolate hazelnut spread. YUM!
Okay, so here's how to make these super easy trifles.
Prepare the angel food cake according to package directions, baking in two 9-inch loaf pans instead of round cake pans. You'll only need one loaf for this recipe, so reserve the remaining loaf for another use or freeze it for a later time. Cool and cube the cake.
Then prepare your pretty berries.
Prepare the vanilla pudding according to package directions and get all of your ingredients lined up.
To assemble the desserts, layer the angel food cake in the jars with the vanilla pudding, raspberry jam and berries.
Repeat to fill the jars.
Finish the jars with a layer of whipped cream and sprinkle with berries.
Place in the fridge for one hour or until ready to serve.
Just before serving, add the slivered almonds and dust with powdered sugar. Perfect!