Timeless, festive, and oh-so-sweet… Vintage Trifles that sparkle on your holiday dessert table!
Ingredients
❤️ Christmas
6 ounces red gelatin (strawberry or raspberry flavor)
1 cup boiling water
1 cup cold water
1 large sponge cake, cut into cubes (store-bought or homemade)
½ cup cranberry juice, or sweet sherry for an alcohol version
6.8 ounces vanilla or white chocolate instant pudding mix (two 3.4-ounce packages)
4 cups cold whole milk
½ cup powdered sugar, divided in half between the pudding layer and the heavy cream layer
2 cups fresh strawberries (washed, hulled, and sliced)
2 cups fresh raspberries
16 ounces raspberry jam, or preserves
2 cups heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract
A few fresh mint leaves, for garnish
❤️ Berries
2 (3.4-ounce) packages French vanilla pudding mix
4 cups whole milk
1 store-bought angel food cake, cut into 1-inch squares
3 (16-ounce) containers strawberries, tops removed and sliced, divided into thirds
2 cups blueberries divided into thirds
2 cups raspberries divided into thirds
8 ounces Cool Whip, divided in half
❤️ Chocolate
15.25 ounces chocolate cake mix (baked according to package directions for a 9 x 13-inch pan)
7.8 ounces instant chocolate pudding (two 3.9 ounces boxes)
4 cups milk
12 ounces frozen Cool Whip whipped topping, slightly thawed
5 to 6 Heath candy bars, crushed into small chunks and divided
❤️ Strawberry Cheesecake
1 strawberry cake, use a cake mix and bake in a 9×13 baking dish for ease, cooled completely
8 ounces cream cheese, softened
1 tablespoon vanilla extract
3.4 ounces cheesecake pudding mix (unprepared)
3½ cups heavy whipping cream, divided into 1½ cups and 2 cups
¾ cup powdered sugar, divided into ½ cup and ¼ cup
2 pounds fresh strawberries, stems removed and sliced