Butterscotch Fresh Fruit Trifle: A Delightfully Easy Recipe
A delightful and easy recipe for a creamy and fruity Butterscotch Fresh Fruit Trifle, perfect for summer gatherings.
- Prep Time: 25 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10–12 servings 1x
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup sliced strawberries
- 1 cup blueberries
- 2 kiwis, peeled and sliced
- 1 cup pineapple chunks
- 1 cup mandarin orange segments
- 1 cup diced apples or pears (optional)
- 1 box (3.4 oz) instant butterscotch pudding mix
- 2 cups cold milk
- 2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 store-bought or homemade sponge cake or pound cake, cubed (optional)
Instructions
- Whisk butterscotch pudding mix with cold milk for 2 minutes until thickened. Chill until ready to use.
- Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Keep chilled.
- In a large trifle bowl or glass dish, start with a layer of sponge cake (if using), followed by a layer of whipped cream, a layer of pudding, and then a variety of sliced fruits. Repeat the layers until the bowl is full, ending with fruit and cream on top.
- Refrigerate for at least 1 hour before serving to let the flavors blend and layers set beautifully.
Notes
- Feel free to use any fruits you prefer or have on hand.
- This dessert can be made a few hours in advance for convenience.
- For a more intense flavor, add a splash of fruit juice to the fruit layers.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg