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Light & Refreshing Easter Triffle Dessert taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Simple, Easy Trifle Recipe: A Holiday Dessert that Always Delights

This delightful trifle combines layers of sponge cake, fresh berries, and creamy vanilla pudding, topped with whipped cream and a tangy raspberry sauce, all prepared effortlessly in a pressure cooker.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 300 kcal

Equipment

  • 1 Trifle dish suitable for pressure cooking
  • 1 Pressure cooker with sealing ring in good shape
  • 1 Measuring cups and spoons for accuracy
  • 1 Spatula or spoon for layering

Ingredients
  

Main ingredients

  • 2 cups sponge cake cubed
  • 1 cup fresh strawberries sliced
  • 1 cup fresh blueberries
  • 2 cups vanilla pudding
  • 1 cup whipped cream
  • ΒΌ cup raspberry sauce

Instructions
 

Instructions

  • Start by layering half of the cubed sponge cake at the bottom of your trifle dish.
  • Add half of your sliced strawberries and blueberries on top of the sponge cake.
  • Spread half of the vanilla pudding evenly over the berries.
  • Top that pudding with half of your whipped cream.
  • Repeat the layering with the rest of your sponge cake, berries, pudding, and whipped cream.
  • Drizzle raspberry sauce over the top before you seal the lid and start cooking.

Notes

Refrigerate your trifle covered to keep it fresh for up to 3 days. Avoid freezing as pudding and whipped cream might not hold well.