No-Bake Creamy Fruit Trifle

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No-Bake Creamy Fruit Trifle

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Published prior to 2008

This dessert can literally be thrown together just before serving time—so long as you have all its ingredients prepared ahead.

8 cups cubed cake*
1 pint raspberries, strawberries, blueberries, or sliced peaches
1/2 cup flavored syrup**
1 cup Pastry Cream Mix***
1 3/4 cups milk
1 cup heavy cream
1 teaspoon vanilla extract
2 tablespoons jam or jelly

*Use your favorite cake – we like lemon cake, or almond pound cake.

**Combine 1 cup sugar, 1/2 cup water, 2 tablespoons lemon juice, and 1 tablespoon lemon zest. Add a vanilla bean or a teaspoon of cinnamon, if you like. Bring to a boil, then set aside to cool. Or use your favorite flavored syrup.

***Substitute your favorite pastry cream, or 2 cups vanilla pudding.

Toss the cubed cake with about half the fruit. Sprinkle with half the flavored syrup and place about half the mixture into a casserole or trifle dish. 
Note: You can also make this in individual serving dishes; just divvy it up among as many dishes (of whatever size) as you like.

Combine 1 cup Pastry Cream Mix with 1 3/4 cups of milk according to the directions on the bag. Beat the heavy cream, with the vanilla, until soft peaks form. Fold into the pastry cream. Spoon half the cream over the cake and fruit mixture. Top with the remaining cake, the syrup, and then the cream. Sprinkle with the remaining fruit. Warm the jam or jelly until liquefied, then brush over the berries on top of the dessert. Chill until serving time. Yield: 14 to 16 servings.