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Mini Trifles in Jars

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Half-Baked Harvest
Updated May 23, 2022
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Layer angel food cake, vanilla pudding and fresh, colorful berries in individually portioned jars for a pretty, spring dessert.

More About This Recipe

  • 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. This recipe requires 5 (12 oz.) Mason jars, cleaned and dry, if served as pictured. If you don't have Mason jars, this dessert tastes just as great in any kind of dish! 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! 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!

Mini Trifles in Jars

  • Prep Time 20 min
  • Total 1 hr 50 min
  • Servings 5
  • Ingredients 7
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Ingredients

  • 1 box (16 oz) Betty Crocker™ Angel Food Cake Mix
  • 1 box (3.4 oz) vanilla instant pudding, plus milk for preparing the pudding
  • 1 cup raspberry jam
  • 1 cup fresh raspberries
  • 1 cup fresh blueberries
  • 1 cup whipped cream or refrigerated whipped topping
  • Slivered almonds and powdered sugar for garnish (optional)

Instructions

  • Step 
    1
    Prepare the angel food cake according to package directions, baking in two 9-inch loaf pans instead of round cake pans. You will only need one of the two 9-inch loaves for this recipe; reserve the remaining loaf for another use or freeze it for a later date.
  • Step 
    2
    Prepare the instant vanilla pudding according to package directions.
  • Step 
    3
    To assemble, remove lids from the 5 Mason jars. Cut the loaf of angel food cake into 1-inch cubes. Layer the angel food cake cubes in the jars with the vanilla pudding, raspberry jam and berries, alternating the layers as shown.
  • Step 
    4
    Finish the jars with a layer of whipped cream and sprinkle with berries. Serve, or place in the fridge for up to one hour. Top with the slivered almonds and dust with powdered sugar just before serving.

Nutrition

710 Calories
5g Total Fat
11g Protein
154g Total Carbohydrate
112g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
710
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
1110mg
46%
Potassium
350mg
10%
Total Carbohydrate
154g
51%
Dietary Fiber
3g
13%
Sugars
112g
Protein
11g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
15%
15%
Calcium
25%
25%
Iron
4%
4%
Exchanges:
2 Starch; 1/2 Fruit; 7 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
10
*Percent Daily Values are based on a 2,000 calorie diet.

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