Ingredients
Method
1. Bake the Colorful Cake Layers
Prepare the cake batter following the box directions. Once mixed, divide the batter evenly into four bowls. Tint each portion with a different pastel color, stirring gently until evenly colored. Bake the batters in separate pans or batches, then allow the cakes to cool completely. Once cooled, cut them into bite-sized cubes.
2. Make the Pudding
In a large bowl, whisk the pudding mix with cold milk until smooth and thick. Place it in the fridge to set while you get everything else ready.
3. Assemble the Trifle
Grab a large clear trifle bowl or glass serving dish. Start with a layer of pastel cake cubes at the bottom. Spoon pudding over the cake, then add a fluffy layer of whipped topping. Repeat the layers until the bowl is full, finishing with whipped topping on top for a clean, polished look.
4. Add the Finishing Touches
Decorate the top with mini chocolate eggs, sprinkles, and edible flowers to give it that unmistakable Easter vibe.
5. Chill Before Serving
Refrigerate the trifle for at least one hour so the layers can settle and the flavors blend together.
Notes
Helpful Tips for the Best Easter Trifle
- Show off the layers: A clear glass bowl makes the pastel colors pop.
- Switch it up: Try lemon pudding, strawberry cake, or chocolate toppings for variety.
- Prep ahead: This dessert tastes even better when assembled a day in advance.
- Go extra: Add coconut, crushed cookies, or piped whipped cream for texture.