Delicious Triflin’ Trifle Dessert Recipe
This Trifle Dessert recipe is from my friend, Jill. I have no clue where she originally got it, but it’s easy to make and always a hit at parties! She brought a huge tub of it on our last “girl’s weekend” and it got a little out of control… At around 3am there were about ten of us with spoons just digging in! It’s so addictive!
The reason I call it the “Triflin’ Trifle” is because as Jill is making…or serving…or even talking about it, she is singing the line from the Destiny’s Child song, Bills, Bills, Bills: “You triflin’, good for nothing type of brother”. It’s quite hilarious. She also insists that you do the same while making it.
All you need are four ingredients. All of them can be easily swapped out, but here’s what I used: Pound Cake, Cool Whip, Keebler Deluxe Grahams and Chocolate and Vanilla store-brand pudding. Usually Jill uses only chocolate pudding, but I ran out, so I used vanilla, too.
Make sure your pound cake is not frozen so you can easily cut it into bite-sized cubes. They do not have to be perfect. Also crush up your graham crackers (or cookies) and set them aside.
You can do this with any type of bowl, but obviously a trifle dish is the most attractive way to do it. I have one from Pampered Chef that comes with a stand and lid. I love it! Begin by putting the cake as your first layer. Follow with the pudding.
Keep on layering until your dish is full: Cake, pudding, Cool Whip, graham crackers, of course while singing. 😉
I am no artist in the kitchen. I am quite sure that my finished product could have been way more attractive, but it sure tasted great!
- Pound Cake or Angel Food Cake – 1 store bought cake
- Chocolate or Vanilla Pudding – I used about 8 Snack Packs
- Cool Whip – 1 large tub or 2 small ones
- Crushed Chocolate Covered Graham Crackers – 1 package
- Cut cake into bite-sized pieces – set aside
- Crush up graham crackers – set aside
- Begin layering your trifle
- Start with cake
- Then pudding, Cool Whip, Graham Crackers
- Continue until your dish is full
— Jennifer Soltys (@SweepTight) November 5, 2012