English Trifle

A Blackberry Trifle

You may think making a trifle  is difficult, but I have made it very easy by using already prepared cake.  Try this recipe out on friends and family at your next get-together.  I think they will find the creamy and fruity dessert delicious as my family always does!  
I was first introduced to trifle by our foreign exchange student, Jenny, who lived with our family 24 years ago.  I have made one almost every Christmas since then.  The ingredients are so easy to keep on hand, just in case you need to prepare a dessert in a hurry.  I simple adore blackberries, so they are my favorite go-to fruit when making a trifle.

English Trifle

Blackberry Trifle

2 Sarah Lee Pound Cakes
3 cans of Blackberries in light syrup (frozen berries of any kind can be substituted)
½ C. Sherry
Bird’s Custard Powder (If you can’t locate custard powder, you can use vanilla pudding.)
4 T. Sugar
4 C. Milk
3 C. Whipped Cream
Thaw the pound cakes and cut them into 1” cubes. Put half of the cake into a trifle dish. Put half of the blackberries (with syrup) over the cake in the trifle dish. Put the remainder of the cake in the trifle dish and top with the remaining berries and syrup. Pour the Sherry over the ingredients in your trifle dish.

Prepare your custard per the directions on the package. You will use the milk and the sugar for your custard.

Pour the custard over the ingredients in your trifle bowl.

Refrigerate for at least one hour, but up to 24 hours.

Pipe whipped cream onto the top of your trifle and serve.

You can find my trifle partying at:

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  1. This is my dream dinner. 🙂 Champagne and a trifle is what I wish I could live on. I have only made them with pudding before, but with the power of the Internet, I’m hunting down Bird’s custard powder.

    Thanks for sharing again this week at the Thank Goodness It’s Thursday party, Chloe.

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