Introduction

Christmas trifle is a festive, layered dessert that combines vibrant red gelatin, creamy pudding, fresh berries, and whipped cream. It’s a colorful and delicious treat perfect for holiday gatherings or any special occasion. The mix of textures and flavors makes it a crowd-pleaser that’s simple to prepare.

A clear glass trifle bowl on a short stem with four visible layers: the bottom layer is a bright red strawberry jelly with pieces of strawberries embedded, followed by a smooth and thick white cream layer, then a chunky red raspberry puree layer, and topped with a fluffy white whipped cream layer. On top of the whipped cream is a generous mound of whole raspberries and halved strawberries dusted lightly with powdered sugar and a small green mint leaf in the center. The bowl sits on a white marbled surface with bowls of fresh strawberries and raspberries nearby, along with some scattered berries and a black and white checkered cloth at the edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 ounces red gelatin (strawberry or raspberry flavor)

1 cup boiling water

1 cup cold water

1 large sponge cake, cut into cubes (store-bought or homemade)

½ cup cranberry juice or sweet sherry (for an alcohol version)

6.8 ounces vanilla or white chocolate instant pudding mix (two 3.4-ounce packages)

4 cups cold whole milk

½ cup powdered sugar (divided between pudding and cream layers)

2 cups fresh strawberries, washed, hulled, and sliced

2 cups fresh raspberries

16 ounces raspberry jam or preserves

2 cups heavy cream

¼ cup powdered sugar

1 teaspoon vanilla extract

A few fresh mint leaves for garnish

Instructions

Step 1: In a medium bowl, dissolve the red gelatin in 1 cup of boiling water, stirring until fully dissolved. Add 1 cup of cold water and set aside to cool slightly.

Step 2: Arrange a layer of sponge cake cubes at the bottom of a large trifle bowl. Drizzle cranberry juice or sherry over the cake to moisten.

Step 3: Pour the prepared red gelatin mixture evenly over the cake layer. Refrigerate for 30–45 minutes until the gelatin is softly set but not firm.

Step 4: In a large bowl, whisk the instant pudding mix with cold milk until thick and smooth. Stir in ¼ cup of powdered sugar and refrigerate until ready to use.

Step 5: Once the gelatin layer is softly set, spoon the pudding evenly over it. Return the trifle to the refrigerator while preparing the next layer.

Step 6: Heat the raspberry jam in a microwave-safe bowl for 30 seconds to 1 minute until softened. Mix in the sliced strawberries and raspberries until well coated.

Step 7: Spread the fruit and jam mixture evenly over the pudding layer. Place back in the refrigerator.

Step 8: Whip the heavy cream with the remaining ¼ cup powdered sugar and vanilla extract until stiff peaks form. Spread the whipped cream over the fruit layer.

Step 9: Garnish with fresh strawberries, raspberries, mint leaves, and a light dusting of powdered sugar.

Step 10: Refrigerate the trifle for at least 2–3 hours, preferably overnight, to allow flavors to meld and gelatin to set completely. Serve chilled.

Tips & Variations

Use sweet sherry instead of cranberry juice for a boozy adult version.

Try different berry combinations like blueberries or blackberries for variety.

For added texture, sprinkle toasted almonds or crushed cookies between layers.

Make the sponge cake from scratch or substitute with ladyfingers for a lighter layer.

FAQs

Can I make the trifle in advance?

Yes, it’s best to prepare the trifle at least a few hours ahead or overnight. This allows the gelatin to set fully and the flavors to meld together beautifully.