Joy's Prizewinning Trifle

Joy's Prizewinning Trifle

Joy 0

"A fantastic recipe for making any occasion special...beautiful to look at and even better to eat. You will get raves. Use any flavor of pudding you like."

Ingredients 30 m {{adjustedServings}} servings 231 cals

Serving size has been adjusted!

Original recipe yields 15 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 231 kcal
  • 12%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 38.4g
  • 12%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 270 mg
  • 11%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Ready In

  1. In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping.
  2. Cut the cake into thirds, horizontally.
  3. Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices. Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used.
  4. Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint. Refrigerate until serving.
Tips & Tricks
Basic Fruit Smoothie

Fresh fruit, fruit juice, and ice—that’s all there is to it!

Chef John's Blackberry Buckle

See how to make a simple, old-fashioned blackberry buckle.

Rate recipe

Your rating


Reviews 365

  1. 460 Ratings


Very yummy recipe! It's a keeper. Prepare the pudding mix according to package directions though before folding in the whip topping and sour cream. The recipe didn't state that. I soaked my bananas in the pineapple juice, but didn't use the crushed pineapple in the trifle. Instead, I just used fresh strawberries, fresh raspberries and blueberries, and the pineapple-soaked bananas. Garnished with the reserved fruits and a light dusting of cocoa powder. I used just 1 9" angel food cake, but I think the next time around I will use 2 angel food cakes for more heartiness. Other than that, this dessert was fabulous! No leftovers. The creamed topping is simply delicious. I suggest assembling and keeping the trifle in the refrigerator for at least 3 hours to let the flavors develop before serving. The whipped mixture will seep into the layers of the fruits and meld with everything. My husband showed off my creation to our guests, as I had served it in a trifle pedestal bowl. It not only looked gorgeous, but it tasted just as awesome!


Very Good. However, definitely make the pudding according to the package and then fold into cool whip & sour cream. Otherwise, it is entirely too dry.


This turned out to be absolutely delicious. I made a few mods. 1) I used chocolate angel food cake that I made from a recipe off this site. I highly recommend this as an alternative to plain angel food. 2) As recommended by other reviewers I soaked my banana slices in pineappIe juice and prepared cheesecake pudding (excellent with the choco cake) before mixing it with the whipped cream (I basically just moistened it with heavy whipping cream and almond breeze milk b/c it's all that I had on hand.) 3.) I cubed the cake instead of slicing. This made layering a little bit easier for me. It was enormously well-received and furthermore, is a great base for experimentation.