Christmas Trifle Recipe
There’s just something magical about a Christmas trifle. It’s colorful, indulgent, and layered with flavors that seem to perfectly capture the spirit of the holidays. This dessert is the star of any holiday table—not just because it’s stunning to look at, but because it tastes as incredible as it looks. If you’re looking for a crowd-pleaser that’s deceptively simple to make, this Christmas trifle is your answer.
I first made this recipe on a snowy December evening when my family decided to throw together an impromptu holiday dinner. I was tasked with dessert (of course), and while I initially panicked at the thought of creating something grand with limited time, this trifle turned out to be my saving grace. Watching everyone dig into their bowls of creamy, fruity, spongey goodness—with a hint of nostalgia for the trifle my grandmother used to make—made me realize why this dessert is timeless.
And trust me, no one needs to know that it’s this easy to make! With just a few layers of store-bought and fresh ingredients, plus a little assembly time, you’ll have a dessert that looks (and tastes) like a labor of love. Let’s dive into the details and make your holiday season just a bit sweeter.
A short history of trifle (and how it became a holiday favorite)
Trifle originated in England back in the 16th century as a way to use up leftover sponge cake, layering it with custard and alcohol. Over the centuries, it evolved into the dessert we know today, with colorful fruit, creamy layers, and sometimes even jelly (or “jello” for us in the U.S.).
It’s no wonder trifle has become a Christmas tradition in many households—it’s festive, customizable, and perfect for serving a crowd. While the classic version often features sherry-soaked cake, modern twists like this one have embraced seasonal fruits, flavored gelatin, and even white chocolate pudding. And can we all agree that the best part is peering into those gorgeous layers through a trifle bowl?
Let’s talk ingredients: Layers of holiday perfection
This Christmas trifle is all about combining simple ingredients into something truly spectacular. Here’s what you’ll need and why it works:
- Sponge cake: This is the foundation of the trifle. A light, airy sponge cake soaks up the cranberry juice (or sherry), creating a moist base. Store-bought cake works perfectly if you’re short on time. Pro tip: Pound cake is a great substitute for extra richness.
- Red gelatin: Strawberry or raspberry gelatin adds a fun pop of color and a fruity layer that ties everything together. You could swap this with orange gelatin for a different flavor profile.
- Fresh berries: Strawberries and raspberries provide natural sweetness and tartness, adding freshness to the dessert. If berries are out of season, you can use frozen ones (just let them thaw first).
- Raspberry jam: This coats the berries and creates a glossy, luxurious layer. You could also use strawberry or apricot jam if that’s what you have on hand.
- Instant pudding: Vanilla or white chocolate pudding forms a creamy, velvety layer. I’ve found that mixing in a little powdered sugar makes the pudding layer extra luscious. If you prefer a more traditional custard, go ahead and make your own from scratch.
- Whipped cream: The crowning glory! Whip your cream to stiff peaks and sweeten it with powdered sugar and vanilla for a light, fluffy finish.
- Mint leaves (optional): These tiny green touches make your trifle look like it belongs in a holiday magazine spread.

The tools you’ll need (and what you can improvise)
Making a trifle doesn’t require fancy equipment, but a few key tools will make the process a breeze:
- A large trifle bowl: The bigger and deeper, the better! A clear glass bowl lets those gorgeous layers shine. If you don’t have one, a large glass mixing bowl or individual mason jars work just as well.
- Whisk or hand mixer: For whipping cream and pudding layers. If you’re going old-school, a sturdy whisk will do the trick (and give your arms a workout).
- Microwave-safe bowl: To gently warm the raspberry jam.
- Spatula or large spoon: For spreading the layers evenly. A small offset spatula is a bonus if you want a super clean look.
Step-by-step: Assembling the Christmas trifle
First layer: The cake and gelatin base
Start by dissolving the red gelatin in 1 cup of boiling water. Stir until it’s fully dissolved, then mix in 1 cup of cold water. While the gelatin cools slightly, arrange your sponge cake cubes at the bottom of the trifle bowl. Drizzle cranberry juice (or sherry if you’re feeling festive) over the cake to moisten it.
Once the gelatin has cooled, pour it over the cake layer. Pop the bowl in the fridge and let it set until it’s slightly firm—about 30-45 minutes. The cake will soak up some of the gelatin, creating a juicy, flavorful base.
Second layer: Creamy pudding goodness
While the gelatin sets, whisk together the pudding mix, cold milk, and ¼ cup powdered sugar. Refrigerate this mixture to thicken. Once the gelatin layer is ready, spread the pudding evenly over the top. Be gentle so the layers don’t mix!
Third layer: Berries and jam
Warm the raspberry jam in the microwave for about 30 seconds—just enough to loosen it. Toss the sliced strawberries and raspberries in the jam until they’re fully coated. Spoon this glossy, fruity mixture over the pudding layer.
Fourth layer: Whipped cream heaven
In a clean bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread the whipped cream over the fruit layer, smoothing it out or swirling it for texture.
Garnish and chill
Finish your masterpiece with a few extra strawberries, raspberries, a sprinkle of powdered sugar, and fresh mint leaves for that holiday flair. Let the trifle chill for at least 2-3 hours (or overnight) to allow the flavors to meld together.

Variations and twists: Make it your own!
- Alcohol-free option: Skip the sherry and use cranberry juice or orange juice instead.
- Gluten-free: Swap the sponge cake for a gluten-free version. Many bakeries offer great options during the holidays.
- Vegan trifle: Use a dairy-free sponge cake, plant-based pudding mix, almond milk, and coconut whipped cream.
- Seasonal fruits: In summer, swap the berries for peaches, mango, or cherries. In fall, try a spiced apple and caramel version.
- Chocolate lovers’ trifle: Replace the vanilla pudding with chocolate pudding, and sprinkle grated chocolate between layers.
How to serve and make it picture-perfect
Serve the trifle chilled, preferably in the trifle bowl for maximum visual impact. Use a large spoon to scoop generous portions into individual bowls. For a festive touch, garnish each serving with a mint leaf and a small dusting of powdered sugar. Pair the trifle with crisp white plates and gold utensils for a truly elegant holiday vibe.
What to drink with your Christmas trifle
- White wine or Prosecco: A chilled glass of sparkling wine complements the lightness of the dessert.
- Non-alcoholic options: A festive cranberry spritzer or sparkling apple cider works beautifully.
- Coffee or tea: Serve a rich espresso or holiday-spiced tea alongside the trifle to balance the sweetness.
Storing and reheating (if it lasts that long!)
Cover your trifle with plastic wrap and store it in the fridge for up to 3 days. The flavors will deepen over time, but after a few days, the layers might get soggy. Trifle isn’t a dish you reheat—serve it chilled straight from the fridge!
Scaling the recipe for any crowd
- Smaller servings: Halve the ingredients and assemble the trifle in a smaller bowl or individual glasses.
- Larger gatherings: Double the recipe, but be mindful of the bowl size—it’s better to use two trifle bowls than overcrowd one.

Common questions about Christmas trifle
1. Can I make it ahead of time?
Absolutely! Trifle is best when made the day before so the flavors can meld together.
2. What can I use instead of a trifle bowl?
A large glass salad bowl or individual dessert glasses work perfectly.
3. Can I freeze leftover trifle?
Trifle doesn’t freeze well due to the gelatin and cream, but you probably won’t have leftovers anyway!
4. What’s the best way to cut the sponge cake?
Use a serrated knife to get clean, even cubes.
5. Can I add more layers?
Of course! Feel free to add an extra layer of jam, cake, or fruit—it’s your trifle, after all.
This Christmas trifle is a dessert that brings joy to any holiday celebration. Its vibrant layers, fresh flavors, and creamy richness are like a hug in dessert form. So go ahead—grab a spoon and dive in. Don’t forget to share your own twists and memories with this recipe. After all, that’s what cooking (and Christmas) is all about!
Print
Christmas Trifle Recipe
Layered with cake, fruit, pudding, and whipped cream, this Christmas trifle is the ultimate holiday dessert!
- Total Time: 3-4 hours (including chilling)
- Yield: 10–12 1x
Ingredients
- 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
- 6.8 ounces vanilla or white chocolate instant pudding mix (two 3.4-ounce packages)
- 4 cups cold whole milk
- ½ cup powdered sugar, divided in half between the pudding layer and the heavy cream layer
- 2 cups fresh strawberries (washed, hulled, and sliced)
- 2 cups fresh raspberries
- 16 ounces raspberry jam, or preserves
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- A few fresh mint leaves, for garnish
Instructions
First layer: The cake and gelatin base
Start by dissolving the red gelatin in 1 cup of boiling water. Stir until it’s fully dissolved, then mix in 1 cup of cold water. While the gelatin cools slightly, arrange your sponge cake cubes at the bottom of the trifle bowl. Drizzle cranberry juice (or sherry if you’re feeling festive) over the cake to moisten it.
Once the gelatin has cooled, pour it over the cake layer. Pop the bowl in the fridge and let it set until it’s slightly firm—about 30-45 minutes. The cake will soak up some of the gelatin, creating a juicy, flavorful base.
Second layer: Creamy pudding goodness
While the gelatin sets, whisk together the pudding mix, cold milk, and ¼ cup powdered sugar. Refrigerate this mixture to thicken. Once the gelatin layer is ready, spread the pudding evenly over the top. Be gentle so the layers don’t mix!
Third layer: Berries and jam
Warm the raspberry jam in the microwave for about 30 seconds—just enough to loosen it. Toss the sliced strawberries and raspberries in the jam until they’re fully coated. Spoon this glossy, fruity mixture over the pudding layer.
Fourth layer: Whipped cream heaven
In a clean bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread the whipped cream over the fruit layer, smoothing it out or swirling it for texture.
Garnish and chill
Finish your masterpiece with a few extra strawberries, raspberries, a sprinkle of powdered sugar, and fresh mint leaves for that holiday flair. Let the trifle chill for at least 2-3 hours (or overnight) to allow the flavors to meld together.
Notes
How to serve and make it picture-perfect
Serve the trifle chilled, preferably in the trifle bowl for maximum visual impact. Use a large spoon to scoop generous portions into individual bowls. For a festive touch, garnish each serving with a mint leaf and a small dusting of powdered sugar. Pair the trifle with crisp white plates and gold utensils for a truly elegant holiday vibe.
- Prep Time: 30 minutes (plus chilling time)
- Cook Time: 0 minutes
- Category: Dessert