Instructions
Step 1. Prepare the Pudding‑Whipped Cream:
- In a medium bowl, whisk the instant pudding mix and cold milk for about 2 minutes until slightly thickened. In a separate chilled bowl, whip the heavy cream, sugar, and vanilla extract to stiff peaks.
- Gently fold the whipped cream into the pudding mixture until fully combined and smooth.
Step 2. Layer the Trifle:
- In a large glass trifle dish (or clear bowl), arrange the layers in the following order for visual appeal:
- One‑third of the cake cubes, spread evenly.
- One‑third of the pudding‑whipped cream mixture was spooned over the cake.
- A generous layer of ½ cup strawberries, blueberries, and raspberries.
- Repeat layering twice more (cake → cream → berries), ending with a berry‑topped cream layer.
Step 3. Chill:
- Cover the trifle and refrigerate for at least 2 hours (or up to 6 hours) to allow flavors to meld and layers to set.
Step 4. Garnish and Serve:
- Just before serving, garnish with extra fresh berries scattered on top and a few mint sprigs for a pop of color and aroma.