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English Trifle

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Make It

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  • Cook or defrost pound cake.
  • Meanwhile, mix the Jell-O according to package directions and allow it to set. Cut the fruit and refrigerate. If it is really tart, you may want to mix it with some sugar, jam or syrup. I would add 1/3 cup for each 2 cups of tart fruit.
  • Once the pudding is set, gently fold in the whipping cream and refrigerate. When the cake is done allow it to cool.
  • If needed, toast your almonds on a shallow cookie sheet at 350 for about 10 minutes. Stir gently every 2-3 minutes until golden brown, remove and cool.
  • Once the cake is cooled, cut the cake into slices and then 1 inch cubes using a serrated knife.
  • In a 9X 13 pan or 2 quart bowl layer the cake, fruit and pudding mix. Refrigerate until serving time. Sprinkle each serving with 1 Tbsp. of the slivered almonds.

Special Equipment Needed


I make this recipe often especially when fresh strawberries come on, everywhere I have ever taken this has gotten rave reviews and people cannot get enough (me either) They always ask for the recipe. It is the perfect dessert for a bridal or baby shower in the spring. You can make it the day before, pull it out and serve.

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