Blackberry Cobbler Trifle is full of flavor and makes quite a statement. Take this to a party and everyone will be in awe. It looks impressive and tastes even better.
I have come to love trifles. They are delicious but they look so impressive. People think you have worked so hard and spent so much time on it. But they really aren’t that difficult.
While there are several parts that have to be prepared separately, they usually aren’t difficult. You can make it more difficult if you want by making your own sponge cake and making the custard/pudding from scratch. But I usually am throwing one together last minute, so I take the easy way.
What is a trifle?
A trifle is a layered dessert that traditionally has a sponge cake soaked in sherry or a fortified wine layer and a custard layer along with the other layers.
Can you make a trifle in advance?
Trifles are best made an hour or two before served. If you are making your own pound/sponge cake, you can make that in advance. Actually you can make all the layers in advance. You just will want to wait to assemble the trifle until a couple hours before serving.
Trifles often look daunting and not something just anyone can make. But this trifle is uses a frozen pound cake and box pudding mix so it’s a lot easier. The hardest part of making the layers of this trifle is the stirring. If you can stir, you can make this.
Are you thinking this sounds really good, but I think peach would be better. Well you are in luck! Peach Cobbler Trifle is just as delicious and just as impressive.
- 1 pound cake loaf
- 2 cups heavy whipping cream
- 2 small pkg vanilla instant pudding mix
- 1 1/2 Cup milk
- 1/2 tsp lime zest
- 1/2 cup sugar
- 1 cup sour cream
- 1 C graham cracker crumbs
- 3/4 C sugar
- 1/4 C quick oats
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- clove dash of
- 6 Tbsp melted butter
- 6 cups blackberries
- 1 Tbsp lemon juice
- 1 Tbsp sugar
- 2 Tbsp flour
- Preparing layers doesn't go in order of the layers.
- Layer 1: Slice pound cake into bite size cubes. Set aside.
- Layer 3: Preheat oven to 350. Mix all ingredients except butter together in medium bowl. Add butter and mix until combined. Spread on a baking sheet. Bake for 10 minutes or until mixture starts to turn more brown. Remove from oven and set aside until cool.
- Layer 2: In a stand mixer, pour whipping cream. Turn on high and let it go until you have stiff peaks. Don't let it go too far or you will have butter.
- In a separate large bowl, mix together pudding mix, milk, zest and sugar. Once mixture thickens, fold in sour cream. Once well blended, fold in whipped cream. Set aside.
- Layer 4: Mix together all the ingredients in layer 4.
- Crumble layer 3.
- In a trifle bowl, spread half the pound cake on the bottom.
- Spread half of layer 2 over the pound cake.
- Sprinkle half of layer 3 over pudding mixture.
- Sprinkle half of layer 3 over layer 4.
- Repeat steps 8 - 11.
- Chill for at least 1 hour.
You can top with whipped cream if you like. I didn't and it was great without it.
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