YUM. If I seriously did not write a single descriptive term on this blog post of mine except for YUMMY, that would suffice. This is one of the simplest AND most delicious sweet treats you can adorn any party dessert table with. For all your special occasions, this rustic, perfectly imperfect trifle is too good for words to describe. And it is actually very fun to make. Just have a little assembly line ready with your prepared vanilla instant pudding, freshly made custard, good quality pound cake, Jell-O, whipped cream, canned fruit cocktail, pineapples, mandarin oranges, fresh berries and start layering!
A couple of tips here: (1) Remove most of the juice/liquid portion from the canned fruit. You do not want to thin out the custard nor the vanilla pudding so I drain the syrup from the fruit (discard juice or maybe save for some other recipe) before adding a can to both the custard and vanilla pudding. (2) Of course you may make your own Jell-O but I use the store-bought, premade Jell-O cups, mainly because it’s so much easier this way. (3) Instant vanilla pudding (which literally takes five minutes to make and tastes divine) is a must for layering in this trifle. The consistency is just right-creamy, smooth and oh so luscious!
I have experimented with making this trifle using different instant pudding flavors (chocolate, pistachio, and my favorite, banana cream) and they are all pretty darn amazing!
Rustic Fruit Cocktail Trifle
Ingredients
- 1 lb pound cake *I used half chocolate and half vanilla flavored pound cakes
- 1 box Jell-O Instant Pudding mix *vanilla flavored, prepared per package instructions (whisked in 3 cups cold milk)
- 1 cup custard *prepared per package instructions
- 3 oz whipped cream *I used Cool Whip, extra creamy
- 15 oz fruit cocktail *2 cans, I used Del Monte brand, drained
- 4 oz pineapple chunks *canned, syrup removed
- 4 oz mandarin oranges *canned, drained, from concentrate
- 2 pineapple slices *canned, syrup removed, Dole brand, cut into smaller pieces for topping
- fresh strawberries *sliced, for topping
- fresh raspberries *for topping
Instructions
- Make custard per package instructions and let cool. Once cool, add one can (approximately 7.5 oz) of fruit cocktail (strained, almost all juice removed) and gently mix to combine. Set aside.
- In a large bowl, make Jell-O instant vanilla pudding mix, per package instructions. Add one can of strained fruit cocktail and approximately 4 oz of canned pineapple chunks (also strained). Gently mix to combine. Set aside.
- Slice pound cake to desired thickness. Loosen Jell-O cups with butter knife around edges and turn upside down to remove. Slice in half (or to desired thickness). Set aside. Let Cool Whip cream come to room temperature (soften so it's easy to spread as topping).
- In a trifle bowl, place sliced vanilla pound cake, ladle vanilla pudding + fruit mixture on top of cake, place slices of Jell-O, add another layer of pound cake (chocolate), ladle custard + fruit on top, add more slices of Jell-O, add a final layer of pound cake, ladle remaining vanilla pudding mixture on top. Using a spatula, spread Cool Whip on top of final vanilla pudding layer. Place strained mandarin oranges, pieces of sliced pineapples, fresh raspberries and fresh sliced strawberries on top of whipped cream layer. Gently cover with saran wrap and place in refrigerator overnight.
- Stunning, super moist, creamy and delicious Rustic Fruit Cocktail Trifle is now ready to serve. The only sweet treat you will need to make your guests so very happy! I usually make two full trifle bowls (just double the recipe because it will disappear fast AND everyone will return to your dessert table for seconds AND thirds….Enjoy! Nosh Farma'aiye.