Easter Trifle Delight (Print Version)
# Ingredients:
01 -
1 vanilla cake, baked and colored in pastel hues
02 -
2 cups heavy cream, whipped
03 -
2 tablespoons confectioners' sugar
04 -
1 teaspoon pure vanilla
05 -
2 cups of prepared vanilla pudding
06 -
1 cup of drained, crushed pineapple
07 -
1 cup of sweetened shredded coconut
08 -
1/2 cup of colorful pastel sugar sprinkles
09 -
1 cup of small chocolate eggs
# Instructions:
01 -
Follow the box directions for baking a vanilla cake. Split the mix, add pastel coloring, bake and cool it, then chop into bite-sized pieces.
02 -
Mix heavy cream with powdered sugar and vanilla. Whisk it until it’s fluffy and holds its shape.
03 -
Start with the pastel cake pieces at the base of the trifle bowl. Add a layer of pudding, a sprinkle of pineapple, and some coconut. Spread whipped cream on top, then keep layering until you’re out of space.
04 -
Spread the last of the whipped cream on top, then decorate with sprinkles and chocolate eggs. Let it cool for at least an hour before serving.
# Notes:
01 -
Add fresh fruit like raspberries or strawberries for a bright touch.
02 -
Refrigerate a few hours to let flavors come together nicely.