While summer is when we all want to be out of the kitchen having fun, we also want something good to eat when it is time. This is why I am sharing one of my quick and easy desserts. Trifles are a dessert that date back to the 1500’s, and while they have a long history and traditional list of ingredients, remember it is still summer and we want something fast and fun. My Tropical Trifle is a modern version of the traditional trifle, and it will keep smiles on everyone’s faces. and get you back outside just a little bit sooner.
1. Wash your hands.
2. For this recipe you will need two medium bowls, a large spoon, a whisk, a knife and cutting board, and a trifle bowl or clear bowl with high sides.
If you are not allowed to use a knife by yourself, you can ask an adult for help.
ChefElla’s Tropical Trifle (6-8 Servings)
2 cans Mandarin Oranges (11 oz. Cans)
1 can Mangos, Diced (15 oz. Can)
1 box Orange Jello (3 oz. Box)
1 box Mango Jello (3 oz. Box)
2 boxes Vanilla Pudding, Instant, Sugar Free (1 oz. Boxes)
1 or 2ea. Pound Cake, Thawed in the refrigerator (10.75 oz. Cakes)
-If you have a larger or taller trifle container you will need 2 cakes
2 ea. Whipped Topping, Thawed in the refrigerator (8 oz. Containers)
2-3 ea. Kiwi, Diced
-Using a small sharp knife, cut off the top and bottom of the kiwi. Stand the kiwi up on one of the flat ends. Slowly cut down the sides of the kiwi removing just the skin. When finished you can cut up your kiwi. If you know how to do the spoon method to remove the skin, you can do that also.
3. Open up your cans of Mandarin Oranges and drain the juice into one of your bowls. There will be about 1 ¼ to 1 ½ cups of juice. Add your orange jello to the bowl and mix well using your whisk. Add your vanilla pudding to the bowl and mix well. When the mixture begins to thicken add 4 oz. of whipped topping (1/2 of one of the containers) and the mandarin oranges to your bowl. Using your whisk, fold the topping into your jello. You will break up the oranges in this process but that is ok, but do not whisk. Once the topping and jello are folded together place the bowl into the refrigerator for about ½ an hour.
4. Open your diced mangos and add them with their liquid to your other bowl. Add the mango jello and the other box of vanilla pudding. Mix well using your whisk until the mixture begins to thicken. Add the other 4 oz. of whipped topping and mix well until the jello and topping are blended. Place the bowl into the refrigerator for about ½ an hour.
5. Cut your pound cake into bite sized pieces. I cut mine into a medium dice.
6. Your trifle will be six layers. To begin building your trifle lay 1/3 of your pound cake into the bottom of your trifle dish. Again if you have a larger / taller trifle dish you will need 2 cakes or you will simply have less cake in your trifle.
7. Top your cake with the mandarin orange filling. If you have a smaller trifle dish you may not use all of the mixture.
8. Add another layer of cake and top with the mango filling. Top the mango filling with cake. Top the cake with whipped topping, and garnish the trifle with your diced kiwi.
9. Refrigerate your trifle until you are ready to serve.
You can make your own trifle by using your favorite jellos, puddings, cakes and fruits. For example, if you are not a big fan of mango simply substitute diced pineapple and pineapple jello. If you like strawberries, simply substitute strawberries and strawberry jello. For a richer flavor you could use cheesecake pudding.
Another fun idea is to make individual trifles for you and your friends by building the trifles in mason jars or parfait cups.
NOTE: Remember if you are going to substitute fresh fruit for canned fruit you will need to add about 1 cup of a similar tasting fruit juice to your recipe to mix the jello and pudding in.
ChefElla’s helpers can help by:
Adding the ingredients to the bowl
Mixing the filling
Building the trifle
Older helpers can help by:
Opening the cans
Draining the liquid
Cutting the pound cake