Mini Trifles in Jars

Name: Mini Trifles in Jars
Prep time: 20 min
Total time: 1 h 50 min
Yield: 5
Ingredients: 1 box (16 oz) Betty Crocker™ Cake Mix Angel Food; 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)

1 Ratings

1 Reviews

Prep 20 min
Total 1 hr 50 min
Servings 5

Layer angel food cake, vanilla pudding and fresh, colorful berries in individually portioned jars for a pretty, spring dessert. MORE+ LESS-

By Half Baked Harvest

Updated March 20, 2017

Ingredients

box (16 oz) Betty Crocker™ Cake Mix Angel Food

box (3.4 oz) vanilla instant pudding, plus milk for preparing the pudding

cup raspberry jam

cup fresh raspberries

cup fresh blueberries

cup whipped cream or refrigerated whipped topping

Slivered almonds and powdered sugar for garnish (optional)

Steps

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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.
2

Prepare the instant vanilla pudding according to package directions.
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.
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.

Expert Tips

This recipe also requires 5 (12 oz.) Mason jars, cleaned and dry, if served as pictured.
For a delicious chocolate trifle, substitute chocolate pudding and Nutella™ for the the vanilla pudding and raspberry jam.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 710
Calories from Fat: 45

% Daily Value

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

*Percent Daily Values are based on a 2,000 calorie diet.

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!