holds a special place. [individual fruit trifles]
I’m finally sharing my favorite fruit trifle AKA one of the easiest and most delicious desserts. This trifle holds a special place in my heart because my mom always made it for us growing up – and I’m still obsessed with it to this day. You can serve the trifle in a large glass bowl instead of individual mason jars, but the jars are very Covid-friendly. :-)
individual fruit trifles
- 1 box Jell-O Vanilla Pudding
- 1½ cups heavy whipping cream
- 1½ cups heavy cream
- 1 tub (8 oz). Cool Whip Original Frozen Whipped Topping
- 1 (8 oz.) store-bought angel food cake, ripped into pieces
- ½ package strawberries, cored and cut into ½-inch thick slices, plus additional for garnish
- 2-3 kiwis, peeled and sliced into ½-inch thick slices
- ½ package blueberries
- To prepare the vanilla pudding, add the pudding mix, heavy whipping cream and heavy cream to a medium bowl. Whisk together, constantly, for 2 minutes. Pudding will be soft-set in 5 minutes. Cover bowl with plastic wrap then refrigerate 15-20 minutes.
- Begin layering the individual trifles. To start, rip off a handful of pieces of the angel food cake and cover the bottom of the small mason jar. Add strawberries, kiwis and blueberries around the edge of the mason jar, alternating with each fruit.
- Next, top with a layer of the pudding, followed by a layer of Cool Whip. Top with pieces of angel food cake, then add strawberries, kiwis and blueberries around the edge of the mason jar.
- Repeat layering process until the mason jar is full. Garnish the top of the trifle with additional pieces of angel food cake.
- Repeat the entire process again with the remaining mason jars - you should have enough to fill 4-5 mason jars.
- Place the lids on the mason jars and transfer to the refrigerator to chill for 2-3 hours or overnight. Once ready to serve, remove the lids from the mason jars and garnish with a strawberry.