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English Trifle Recipe

English Trifle Recipe

You'll impress guests with this lovely dessert layered with angel food cake, fruit, pudding and fat-free whipped topping. It's so creamy and refreshing thatno one will know it's "light." —Aldah Bothmann-Powell San Antonio, Texas
TOTAL TIME: Prep: 45 min. + chilling YIELD:12 servings


  • 1 package (.3 ounce) sugar-free strawberry gelatin
  • 1 cup boiling water
  • 1 cup cold water
  • 1 cup mashed strawberries
  • 1 teaspoon sugar
  • 1 can (8 ounces) unsweetened pineapple chunks
  • 1 cup sliced firm bananas
  • 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
  • 2 cups sliced fresh strawberries
  • 2 cups cold fat-free milk
  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • 1 carton (8 ounces) frozen fat-free whipped topping, thawed
  • 1/4 cup slivered almonds, toasted


  • 1. In a small bowl, dissolve gelatin powder in boiling water. Stir in cold water. Transfer half of the gelatin mixture to a small bowl; cover and refrigerate for 1 hour or until slightly thickened. Reserve remaining gelatin mixture; let stand at room temperature.
  • 2. In a small bowl, combine mashed strawberries and sugar; set aside. Drain pineapple, reserving 1/4 cup juice; cut pineapple chunks in half and set aside. Toss banana slices with reserved pineapple juice; set aside.
  • 3. In a 3-qt. trifle bowl, layer half of each of the following: cake cubes, mashed strawberries, pineapple, banana mixture and sliced strawberries. Pour refrigerated gelatin over top. Set aside remaining cake and fruit. Place trifle and reserved gelatin in refrigerator for 20 minutes or until gelatin is slightly thickened.
  • 4. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread half over trifle. Repeat layers with remaining cake, fruit, reserved gelatin and pudding. Top with whipped topping. Cover and refrigerate. Just before serving, sprinkle with almonds. Yield: 12 servings.

Nutritional Facts

1 cup: 155 calories, 2g fat (0 saturated fat), 1mg cholesterol, 274mg sodium, 32g carbohydrate (11g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit.

Reviews for English Trifle

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poppadude User ID: 8368591 232620
Reviewed Sep. 10, 2015

"Very Good Trifle ....Thank you for a great recipe !!!!!"

netjars User ID: 5463836 215606
Reviewed Dec. 22, 2014

"this is a wonderful recipe. My 17 year old granddaughter said all she wanted for Christmas from me was the trifle."

sarahgigi User ID: 6145990 68825
Reviewed Apr. 29, 2012

"Very easy to make and a big hit with my husband and kids. I made it today to mark the 1st anniversary of the Duke & Duchess of Cambridge. (I'm British). The remaining gelatin is used when you repeat the layers. When you take the trifle back out of the fridge after 20 minutes, as it says in the directions, you repeat all the layers which means you spoon over the thickened gelatin like you did the first time. Hope that makes sense."

grandmagogof8 User ID: 5358827 68824
Reviewed Aug. 8, 2011

"Haven't made it as of yet but plan on making it for a Hamburger B-B-Q/Homemade Ice Cream Back To School Bash our Church does every year for our community and teachers and faculty. I needed a sugar free dessert to take as I'm diabetic, this will work just fine. I, as well as monges and carriejc had wondered what you do with the left over gelatin that was left on the counter. Not sure anyone had responded to the question yet. Will post how it turns out at a later date. Looks "DELISH" !!"

mojomo User ID: 4462613 96511
Reviewed Feb. 3, 2011

"You can't go wrong with a Triffle...everthing about is sooooo good!!!!"

thore User ID: 5322249 171387
Reviewed Aug. 13, 2010

"It was really good. I would defiantly make this again."

kbee1 User ID: 5268346 106532
Reviewed Jul. 27, 2010

"I made this for my fam and they loved it. My husband ate it for 3 days. Not only was it fun to make, it is nutritious."

gizzards User ID: 1596566 171385
Reviewed Aug. 21, 2009

"I've made this recipe for 2 groups of friends. Everyone loves it; light, refreshing, pretty and low in calories.

[email protected]"

only2boys User ID: 1377442 98042
Reviewed Aug. 16, 2009

"Great Idea!  I've been searching the stores for a large pretty bowl and here I had one in my house all along!"

jjudith User ID: 2773330 96535
Reviewed Aug. 13, 2009

"I have a question...My sister-in-law cannot eat anything with animal,milk eggs, there anyway to make a cake without animal protein...Thank You,taste of home, I love your mags and emails...Judith"

mimit10 User ID: 1083857 106452
Reviewed Aug. 13, 2009

"I agree with the former comment about the vanilla pudding.  I have started using the white choc. instant pudding mix to replace the vanilla flavor in all my recipes.  To me, it is much better. JMO

dorik User ID: 1107750 167455
Reviewed Aug. 13, 2009

"Everyone was really impressed with this beautiful dessert! It was a little time comsuming to make. I am making it again for a pool party>"

spsecretary User ID: 2127307 129964
Reviewed Aug. 13, 2009

"I give this receipt 5 stars. I served it to my family and they all loved it. They all liked the fact that you use sugar free jello and pudding and has fresh fruit. I would recommend it to everyone, especially if you have a women's group over for any occasion.

Chris Comfort"

carriejc User ID: 2468566 106450
Reviewed Aug. 13, 2009

"I give this recipe 5 stars. I served it to my Bunco group and they all loved it. It served 12 just like it said. The only problem I had was, no where in the directions does it say what to do with the gelatin you leave on the counter! So I just pour some of it over the two layeers and it seemed to work fine."

JannieFry User ID: 3364903 209050
Reviewed Aug. 13, 2009

"This is a great recipe and serves so many! Everyone loved it."

monges User ID: 3869929 96509
Reviewed Aug. 8, 2009

"What do you do with the other half of the gelatin?"

mighead User ID: 3822464 152776
Reviewed Aug. 7, 2009

"Individual servings in wine glasses (or any stemmed glasses) makes a stunning presentation."

mistyrain User ID: 4327942 154798
Reviewed Aug. 6, 2009

"I have always used a punch bowl for my english trifle!"

eawinters User ID: 2493786 68823
Reviewed Aug. 6, 2009

" Any large bowl will do, the straighter the sides the better for complete layering.  A clear bowl makes a pretty presentation.  You can also make these individually using pehaps parfait glasses or, informally, plastic tumblers. "

rmsymonds User ID: 1286965 152775
Reviewed Aug. 6, 2009

"What other type of bowl can be used. I don't have a trifle bowl."

avongranny User ID: 1561938 96534
Reviewed Aug. 6, 2009 Edited Aug. 13, 2009

"I don't like the vanilla pudding, but I think this recipe would be even better with the sugar-free white chocolate instant pudding. That sounds delicious to me. I'm going to try it!"

Chelsey2000 User ID: 662395 68814
Reviewed May. 25, 2008

"I needed to bring a dessert to a last minute BBQ and I had just gotten this issue of Taste of Home, so I thought I'd whip up this recipe. It was that simple! I already had most of the ingredients. It turned out to be the most popular item there and was gone before anything else was even ready!!"

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