Description

This Lightened Almond Pound Cake Trifle is a refreshing and easy no-bake dessert featuring layers of light almond pound cake, instant vanilla pudding infused with almond extract, light whipped topping, and mixed berries. Perfect for summer or any occasion where you want a delightful, airy treat without the heaviness of a traditional trifle.

Ingredients

Scale

For the Pound Cake Layer

1 light almond pound cake (store-bought or homemade, about 10 oz)

For the Pudding Mixture

1 package (3.4 oz) instant vanilla pudding mix
2 cups cold skim milk
1/2 teaspoon almond extract
1 1/2 cups light whipped topping

For the Fruit and Toppings

2 cups mixed berries (strawberries, blueberries, raspberries)
1/4 cup sliced almonds (toasted, optional)

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Instructions

Prepare the pudding mixture: In a mixing bowl, whisk together the instant vanilla pudding mix, cold skim milk, and almond extract continuously for about 2 minutes until the mixture thickens. This will create a smooth, flavorful base for your trifle.
Fold in whipped topping: Gently fold the light whipped topping into the thickened pudding mixture until fully combined and smooth. This step adds lightness and creaminess to the pudding layer.
Cube the pound cake: Cut the almond pound cake into 1-inch cubes, preparing them for layering in the trifle dish.
Assemble the trifle: In a large trifle dish or clear glass bowl, layer half of the pound cake cubes evenly on the bottom. Next, spread half of the pudding mixture over the cake cubes, followed by a layer of mixed berries. Repeat the layering process with the remaining pound cake cubes, pudding mixture, and berries to build a visually appealing dessert.
Add almond topping: Sprinkle the toasted sliced almonds over the top layer of berries for added texture and flavor, if using.
Chill before serving: Refrigerate the assembled trifle for at least 2 hours to allow the flavors to meld and the dessert to set properly before serving.

Notes

For an enhanced almond flavor, sprinkle the cake cubes with a teaspoon of amaretto or almond syrup before layering.
Consider making individual portions by assembling the trifle in small jars or cups for easier serving and portion control.
Use fresh berries for the best flavor and appearance.
To toast sliced almonds, spread them on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring occasionally, until golden and fragrant.