This is a very easy, show stopping dessert that takes no skill at all and even less time. You can make this dessert a million times with different flavors.
First, make a 9X13 cake, I chose chocolate this time. I baked the cake according to package directions and let cool overnight. I did line the cake pan with parchment paper since I knew I would be flipping the cake out and cutting it up.
Once the cake has cooled completely, cut it into cubes.
I do not add sugar here because the pudding is sweet enough, but you could add vanilla or other flavorings if you want.
The only technical part of this entire recipe is this step. You have to fold the whipped cream into the pudding to lighten it up. To do this, just scoop the whipped cream on top of the pudding and slide your spatula down through the middle and up towards the edge of the bowl. Keep turning the bowl so you fold all the cream into the pudding.
You don’t want to just mix it up willynilly because that will deflate the whipped cream. This will take a few minutes to do properly, but will result in a light, fluffy filling. You should still see streaks of whipped cream and pudding, so it will not be completely incorporated.
You will also need a container of cool whip. You could make another batch of whipped cream for this layer, but the cool whip is easier and tastes just as good.
Start layering cake into your trifle bowl (Mine was $10 at Target..well worth the investment). You should be able to get three full layers, but it will be VERY full. It may not fit in your fridge, so check that out first. For this one, I just did two cake layers and two of pudding/cool whip and added a small bit of each to the top.
Here’s another version I did last year. This was butterscotch pudding and cake.
Add a small box of butterscotch pudding to the yellow cake mix when you’re making it. Bake as directed but it may need 5-10 extra minutes. Continue as planned.