Description

This classic Christmas Trifle is a festive layered dessert featuring vibrant red gelatin, moist sponge cake soaked with cranberry juice or sherry, creamy vanilla pudding, luscious berry jam with fresh strawberries and raspberries, and a fluffy whipped cream topping. Perfect for holiday celebrations, this no-bake dessert is both visually stunning and delicious, combining tart, sweet, and creamy textures in every bite.

Ingredients

Scale

Gelatin Layer

6 ounces red gelatin (strawberry or raspberry flavor)
1 cup boiling water
1 cup cold water

Sponge Cake Layer

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 and Jam Layer

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

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 Gelatin: In a medium bowl, dissolve 6 ounces of red gelatin powder in 1 cup of boiling water, stirring until fully dissolved. Add 1 cup of cold water and mix. Set the mixture aside to cool slightly.
Assemble First Layer: Arrange sponge cake cubes in a large trifle bowl. Drizzle ½ cup cranberry juice or sweet sherry over the cake to moisten. Pour the cooled gelatin mixture evenly over the cake layer. Refrigerate for 30-45 minutes until the gelatin sets to a soft, slightly firm consistency.
Prepare Pudding: In a large bowl, whisk together instant pudding mix with 4 cups cold whole milk until smooth and thickened. Add ¼ cup powdered sugar and mix. Refrigerate while the gelatin layer sets.
Add Pudding Layer: Once the gelatin layer is softly set, spoon the prepared pudding evenly over the gelatin. Return the bowl to the refrigerator.
Prepare Fruit Jam Mixture: Place raspberry jam in a microwave-safe bowl and heat for 30 seconds to 1 minute until softened. Add sliced strawberries and fresh raspberries to the jam and mix gently to coat all the fruit.
Add Fruit Jam Layer: Carefully spread the fruit and jam mixture evenly over the pudding layer. Refrigerate while preparing the whipped cream.
Make Whipped Cream: In a medium bowl, whip 2 cups of heavy cream with ¼ cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
Top with Whipped Cream: Spread the whipped cream evenly over the fruit and jam layer in the trifle bowl.
Garnish: Decorate the top with fresh strawberries, raspberries, mint leaves, and a light dusting of powdered sugar for a festive look.
Chill: Refrigerate the assembled trifle for at least 2-3 hours or preferably overnight to allow flavors to meld and the gelatin to fully set.
Serve: Serve the trifle chilled as a beautiful and delicious holiday dessert.

Notes

For an adult version, substitute the cranberry juice with sweet sherry to add a rich flavor.
Store-bought sponge cake can be used to save time, but homemade sponge cake offers a fresher texture.
Be careful not to overheat the raspberry jam; it should be softened, not hot, to preserve the fruit texture.
If you prefer a lighter dessert, use low-fat milk and reduced-fat whipped topping, though it will alter the creaminess.
This dessert can be assembled a day ahead, making it perfect for holiday parties.
Use fresh, ripe berries for the best flavor and presentation.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: British

Keywords: Christmas Dessert, Trifle, Holiday Recipe, Layered Dessert, Berry Trifle, No Bake Dessert, Festive Dessert