Huckleberry Trifle Recipe

Name: Huckleberry Trifle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pound cakes, diced; 1 large pkg. vanilla instant pudding mix; 1 3/4 c. milk or whatever pudding mix calls for; 2 tsp. cinnamon; 1 qt. frozen huckleberries; 1/2 c. water; 1 c. sugar; 2 heaping Tbsp. cornstarch; whipped cream, prepared; sliced or slivered almonds (optional)

Servings: persons

2 pound cakes, diced
1 large pkg. vanilla instant pudding mix
1 3/4 c. milk or whatever pudding mix calls for
2 tsp. cinnamon
1 qt. frozen huckleberries
1/2 c. water
1 c. sugar
2 heaping Tbsp. cornstarch
whipped cream, prepared
sliced or slivered almonds (optional)

1
Prepare pudding mix with milk as per instructions on the box except add in 1 teaspoon of cinnamon.
2
Chill.
3
In a saucepan, heat huckleberries, water, sugar, rest of cinnamon and cornstarch until nice and thick.
4
Pour into a bowl and chill.
5
Prepare whipping cream or use Cool Whip.
6
I make lots!
7
In 1 hour of serving, start layering in a large glass bowl in whatever order you wish:
8
diced cake, pudding mix, huckleberry compote, whipped cream and almonds.

565

kcal

Calories

Fat

116

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 pound cakes, diced, 1 large pkg. vanilla instant pudding mix, 1 3/4 c. milk or whatever pudding mix calls for, 2 tsp. cinnamon, and more.

Yes, Huckleberry 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.

Huckleberry Trifle

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