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Holiday English Trifles

 Holiday English Trifles
This recipe has everything I want in a holiday dessert. It's yummy, easy to prepare and beautiful. —Bonnie Cameron, Colbert, Washington
15 ServingsPrep: 35 min. Bake: 35 min. + chilling


  • 1 package yellow cake mix (regular size)
  • 1/3 cup orange juice or orange liqueur
  • 1/3 cup sherry or additional orange juice
  • 1 jar (18 ounces) seedless raspberry jam
  • 1-1/2 cups cold 2% milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 cup (8 ounces) reduced-fat sour cream
  • 2 cups heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1-1/2 cups fresh raspberries


  • Prepare and bake cake according to package directions, using a
  • greased 13x9-in baking pan. Cool; cut into 1-in. cubes.
  • In a small bowl, combine orange juice and sherry. In another bowl,
  • whisk jam. In a large bowl, whisk milk and pudding mix for 2
  • minutes. Whisk in sour cream. Let stand for 2 minutes or until
  • soft-set.
  • Divide half of the cake cubes among 15 parfait glasses or dessert
  • dishes; drizzle with half of the orange juice mixture. Layer each
  • with jam and pudding mixture. Top with remaining cake cubes; drizzle
  • with remaining orange juice mixture. Cover and refrigerate for at
  • least 4 hours or overnight.
  • Just before serving, in a large bowl, beat cream until it begins to

2 of 2

Holiday English Trifles (continued)

Directions (continued)

  • thicken. Add confectioners' sugar; beat until stiff peaks form.
  • Dollop over trifles and garnish with raspberries. Yield: 15
  • servings.
Nutritional Facts: 1 serving equals 506 calories, 24 g fat (10 g saturated fat), 92 mg cholesterol, 364 mg sodium, 68 g carbohydrate, 1 g fiber, 5 g protein.