One of my favorite desserts to make ahead for any event is a layered trifle. It's light, requires simple ingredients, and there's no baking involved. It's super versatile and can be customized to fit any taste palette or the ingredients in your pantry. You can assemble it in individual cups or make it in a large bowl. I've made a fudge brownie and oreo version of this trifle and it's always a hit in my family.
Today I'll be sharing how I made this tropical fruit trifle with a mix of my favorite summer fruits. I used kiwi, strawberry, mango, and blueberry to create a tangy and sweet combination. The layers can be customized to your liking but I always like to start with cake or cookies at the bottom, followed by creamy pudding or custard, fruit, whip cream, and toppings. This is the perfect dessert to make ahead and store in the fridge until your event.
Ingredients:
16 oz lemon or plain pound cake
1 instant vanilla custard mix
2 cups milk
1- 8 oz Cool whip
1 cup chopped strawberries
1 cup blueberries
1 cup chopped mango
1 cup chopped kiwi
1/2 cup silvered almonds
Recipe
Combine custard mix and milk according to package directions
Chop all your fruit and mix together into bowl
Begin by adding an even layer of pound cake to the bottom of your cups
Top the cake with about 2 tablespoons of the prepared custard
Add 1 tablespoon of the fruit mix followed up by 1.5 tablespoons of cool whip
Top with remaining fruit and silvered almonds
Refrigerate for at least 2 hours before serving but can be stored covered for up to 48 hours in the fridge
