Boston Creme Trifle
Layers of pound cake, vanilla pudding, and a silky chocolate ganache come together in minutes for a no-bake dessert that looks far fancier than it is.
- Prep Time
- 20 min
- Cook Time
- 5 min
- Total Time
- 25 min
- Servings
- 10 servings
Growing up as the only girl with two older brothers, I learned early that sarcasm is basically a love language in my family. When I bring home a new dessert for them to try, "terrible" while scooping seconds and "stupid" while scraping the plate clean are actually pretty glowing reviews coming from those two.
This trifle earned both compliments, probably because it's so easy to throw together it feels a little ridiculous. Layers of pound cake and pudding under a blanket of chocolate ganache look like you fussed over them for hours, but really it's just some smart layering and a few minutes of stirring.
It's one of those desserts I keep in my back pocket for whenever I need something impressive without much lead time — perfect for a last-minute family gathering.
Ingredients
- 1 storebought pound cake (approx. 1 lb. 12 oz.)
- 2 small boxes instant vanilla pudding mix
- 3 cups milk
- 8 oz. frozen whipped topping, thawed
- 3/4 cup heavy cream
- 1 cup chocolate chips
Instructions
- 1Whisk together the pudding mix and milk in a medium bowl until well combined. Refrigerate for 5 minutes to set.
- 2Crumble a third of the pound cake into the bottom of a trifle dish. Gently fold the whipped topping into the pudding, then spoon half of it over the cake layer. Repeat layering so you end up with 3 layers of cake and 2 layers of pudding.
- 3Place the chocolate chips in a small bowl. Heat the heavy cream in the microwave for 45-60 seconds, or until it just starts to boil, then pour it over the chocolate chips and whisk until smooth.
- 4Spread the chocolate over the top layer of cake. Cover and refrigerate for at least 1 hour before serving.
Storage & Reheating
Store covered in the refrigerator for up to 3 days.
