English Trifle Recipe

Name: English Trifle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pkg. tapioca pudding or vanilla jello pudding; 2 (3 oz.) pkg. red jello; 3 c. boiling water; 1 c. vanilla ice cream; 2 (10 oz.) pkg. frozen raspberries; 1 angel food cake, broken in chunks; 2 pkg. frozen strawberries; 3 bananas, sliced; 1/2 lb. pecans; whipped cream

Servings: persons

2 pkg. tapioca pudding or vanilla jello pudding
2 (3 oz.) pkg. red jello
3 c. boiling water
1 c. vanilla ice cream
2 (10 oz.) pkg. frozen raspberries
1 angel food cake, broken in chunks
2 pkg. frozen strawberries
3 bananas, sliced
1/2 lb. pecans
whipped cream

1
Make tapioca; refrigerate.
2
Dissolve jello in water.
3
Stir in ice cream, fruit and nuts.
4
Pour equally into bowl or glass bowl. Refrigerate.
5
When almost set, layer half of cake in the glass bowl.
6
Spread 1/2 pudding over this.
7
Pour over partially set jello from bowl over tapioca.
8
Add remaining cake crumbs and finally a tapioca layer.
9
Refrigerate.
10
To serve, top with cream. Serves 12.

2543

kcal

Calories

221

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pkg. tapioca pudding or vanilla jello pudding, 2 (3 oz.) pkg. red jello, 3 c. boiling water, 1 c. vanilla ice cream, and more.

Yes, English Trifle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

English Trifle

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