Description

This festive Christmas Trifle is a beautifully layered dessert featuring red gelatin, sponge cake soaked in cranberry juice or sherry, creamy vanilla pudding, fruit coated in raspberry jam, and a fluffy whipped cream topping garnished with fresh berries and mint. Perfect for holiday gatherings, this no-bake refrigerated dessert combines fruity, creamy, and sweet flavors with an elegant presentation.

Ingredients

Scale

Gelatin Layer

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)

Pudding Layer

6.8 ounces vanilla or white chocolate instant pudding mix (two 3.4-ounce packages)
4 cups cold whole milk
¼ cup powdered sugar

Fruit Layer

16 ounces raspberry jam or preserves
2 cups fresh strawberries, washed, hulled, and sliced
2 cups fresh raspberries

Whipped Cream Layer

2 cups heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract

Garnish

Fresh strawberries
Fresh raspberries
Fresh mint leaves
Powdered sugar, for dusting

Instructions

Prepare the Gelatin: In a medium bowl, dissolve the red gelatin packet in 1 cup of boiling water. Stir until fully dissolved, then add 1 cup of cold water. Set aside to cool slightly.
Arrange First Layer: Place sponge cake cubes evenly in the bottom of a large trifle bowl. Drizzle the cranberry juice or sherry over the cake to moisten it thoroughly.
Add Gelatin Layer: Pour the cooled red gelatin mixture over the moistened sponge cake layer. Spread evenly. Refrigerate for 30-45 minutes until the gelatin sets to a soft but not fully firm consistency.
Make Pudding: In a large mixing bowl, whisk together the instant pudding mix and cold milk until thickened and smooth. Add ¼ cup powdered sugar and mix to combine. Refrigerate pudding while gelatin sets.
Add Pudding Layer: Once the gelatin is softly set, spoon the prepared vanilla pudding over the gelatin layer, spreading it evenly. Return the trifle to the refrigerator.
Prepare Fruit Layer: Soften the raspberry jam in the microwave for 30 seconds to 1 minute, just to loosen it without heating thoroughly. Combine the sliced strawberries and raspberries with the softened jam, mixing until fruit is coated.
Add Fruit Layer: Carefully spread the fruit and jam mixture over the pudding layer. Refrigerate while preparing the final layer.
Whip Cream: Whip the heavy cream with the remaining ¼ cup powdered sugar and vanilla extract in a medium bowl until stiff peaks form.
Top with Whipped Cream: Spread the whipped cream evenly over the fruit layer.
Garnish and Chill: Decorate the top with fresh strawberries, raspberries, mint leaves, and a light dusting of powdered sugar. Refrigerate the trifle for at least 2-3 hours, preferably overnight, to allow flavors to meld and the gelatin to fully set.
Serve: Serve chilled for a refreshing and festive holiday dessert.

Notes

Use store-bought sponge cake for convenience or homemade for freshness.
The alcohol version with sherry adds a warm depth of flavor but can be omitted for a kid-friendly dessert.
If fresh berries are unavailable, frozen berries can be used but avoid thawing them fully to prevent excess moisture.
For a lighter pudding option, use low-fat milk and pudding mix.
The trifle can be assembled a day ahead; chilling overnight improves flavor melding.
Ensure the gelatin is not fully firm before adding the pudding to avoid breaking the gelatin layer.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: British

Keywords: Christmas trifle, holiday dessert, layered dessert, berry trifle, no-bake trifle, festive dessert, pudding trifle