Reviewed: Jun. 7, 2007

I LOVE trifle! One of my top five favorite desserts (which is saying a lot!) I don't want to make traditional trifle, and this one works out fabulously in it's place. I made this for Thanksgiving last year and everyone raved. It's so pretty, and it's really easy for the little ones to help make, which makes it special as well. I used pineapple/orange juice to soak the pound cake - you could probably use any kind of juice. Thank you for this awesome recipe!

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TRARECAR

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Reviewed: Feb. 17, 2007

Absolutely delicious!!! I used an Entenmann's fat free yellow cake and sugar free pudding. I made this for company and they loved it too. I will definately be making this again- it's awesome.

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BN61079

Cooking Level: Expert

Home Town: Mendon, Massachusetts, USA

Living In: Milford, Massachusetts, USA

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Reviewed: Dec. 26, 2006

I used splashes of Amaretto liqueur over cubed pound cake and also mixed a little in with the pudding to give it more flavor. I blended the fresh fruit with some frozen thawed fruit as fresh fruit is very pricey and not that great here in New England in the winter. Topped with fresh whipped cream...very good and very rich. I would like to try it in the summer when fresh fruit is better and more plentiful. Thanks for sharing.........

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SIMMOK

Cooking Level: Intermediate

Home Town: Biddeford, Maine, USA

Living In: Saco, Maine, USA

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Reviewed: Dec. 25, 2006

A nice looking dessert. I used sugar-free vanilla and cool whip instead of whipping my own cream. Also added raspberries, instead of the cherries and used pound cake, which gave a good texture to the dish.

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COOK4ALL

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Elk Grove, California, USA

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Reviewed: Dec. 23, 2006

This is a good recipe, however proper English trifle is made with custard and not vanilla pudding. It really does change the taste. You can use canned fruit and mix with fresh fruit, and custard. Pour sherry over your sponge for a real classic Sherry Trifle - or try amaretto, which is good too.

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KROLLINSON

Cooking Level: Expert

Home Town: Kapiti, Wellington, New Zealand

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Reviewed: Dec. 18, 2006

This was very easy to make and tasted great. I used raspberries instead of the cherries on top - it seemed to go better with the other fruit. I also suggest not letting the pudding set so that it soaks into the cake cubes better. Nice dish to take somewhere - looks mor complicated than it is!

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Frances S.

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Reviewed: Aug. 23, 2006

Easy to prepare but I didn't like the cake getting soggy. Like the idea of using lemon pudding.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Jul. 29, 2006

Awesome stuff!! I didn't have the cherries for the top so I used kiwi, also used angel food cake and cool whip, but that's what I like about this recipe is almost anything goes....Definately will make again.

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ROBYNBNB

Cooking Level: Expert

Home Town: Hinton, Alberta, Canada

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Reviewed: Jul. 26, 2006

Too much banana taste

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PEPPER83

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Reviewed: Jul. 16, 2006

5 stars for sure!! I made my pudding by using half milk and half heavy cream- it comes out so delicious that way and I also made my whipped cream by whipping 2 cups heavy cream with 3/4 cup of confectioners sugar and a squirt of vanilla. Comes out better when you chill the bowl in the freezer for 20 minutes prior to whipping. I did put a whipped cream layer on top of the first layer of pudding as well as on top. I also used butter pound cake instead of the white cake because I had some to use up and it was yummy. It was gone in a heartbeat! And I got requests for the recipe. Good Share...

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cookiequeen

Cooking Level: Intermediate

Home Town: Brewster, New York, USA

Living In: Dover, New York, USA

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Reviewed: Jul. 5, 2006

Everyone loved it! I cheated and used two angelfood cakes because they were buy one get one free and it was too hot out to bake a cake! I just broke it into pieces and did everything else the same. Yummy!

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Maureen

Cooking Level: Intermediate

Home Town: East Haven, Connecticut, USA

Living In: Guilford, Connecticut, USA

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Reviewed: Jun. 26, 2006

simple to prepare and very tasty.

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lockesmom

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jun. 19, 2006

This recipe is very good. My 11 year old son actually made it himself, with my supervision. The only reason I gave it four stars is because the white cake got a little soggy. Next time, I'll use pound cake.

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LDIVOKY

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Reviewed: Jun. 2, 2006

Took this Trifle to a Memorial Day picnic where it received RAVE reviews. All my relatives loved it and exclaimed what a gourmet cook I was...if only they had known how easy it was!! I followed the recipe to a T, the only thing I would do differently is make the pudding in advance because mine took a while to cool.

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ABALONE25

Cooking Level: Intermediate

Home Town: Kidron, Ohio, USA

Living In: Massillon, Ohio, USA

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Reviewed: May 25, 2006

Very easy, very tasty!

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OCEANAVE

Cooking Level: Professional

Living In: Joppa, Maryland, USA

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Reviewed: May 20, 2006

This was an excellent trifle and fairly easy to prepare. Next time I'm going to try it with lemon pudding for a different twist.

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L. Jones

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Reviewed: May 10, 2006

OMG GREAT recipe! It's so summery. We LOVED it. Will deffinetly make again. YUMMY! Thank you for sharing this great recipe :)

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Mar. 16, 2006

Was looking for a recipe to use up a bunch of fruit. This is it. It does make a lot so give some to the neighbors. I used strawberries,pears,bananas,blueberries the family loved it. Used cooked pudding we do not like instant.

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Jillian

Home Town: Dearborn, Michigan, USA

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Reviewed: Feb. 27, 2006

made this at christmas and was asked to make it again for new years!! It has been requested again for my dads birthday this month so thought i should give it the rating it deserved!!!

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Bindi M

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Reviewed: Feb. 14, 2006

WONDERFUL! I used sugar free pudding and angle cake instead of regular cake. I can't wait to make this in the summer months, when the berries are sweeter. I added more almonds, but only becuase we love almonds! Thanks for the recipe.

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