13 Holiday Trifle Recipes (That Are Actually Easy to Make)

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Trifles look fancy, especially if they're served in a footed glass bowl that gives them a pedestal—but the secret behind them is that they are easy to make. In fact, a trifle is not really about the making; instead, it's about the assembling. Sure, some recipes call for baking sponge, almond, or another cake to layer with fruit, custard, whipped cream, and other delicious surprises, but many of our trifle recipes call for using store-bought cake, such as pound cake.

One thing that is non-negotiable is the serving dish. It doesn't have to be tall or footed, but it does need to be glass. Trifles are a dessert that you need to see—there are layers, and we don't want to hide them. Another thing to love about the trifle is how well it takes on different flavors. We have fruit-first versions from berries to peaches, boozy versions with sherry and brandy, and holiday trifles with chocolate and peppermint.

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Chocolate Cream-Puff Trifle

We've combined the holiday classic with another crowd favorite: cream puffs! They're layered with anisette-soaked fruit, ricotta cream, and blood-orange marmalade. The best part? Everything can be made ahead.

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Pomegranate-Coconut Trifle

Make magnificent trifle the centerpiece of your holiday dessert buffet. It has a pomegranate gelatin layer, a velvety coconut custard layer, and a coconut-water gelatin layer studded with pomegranate arils. Store-bought lady fingers keep each layer separate, and the trifle is finished with whipped cream and toasted coconut.

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Strawberry-Banana Pudding

We called this dessert a pudding but we could have labeled it a trifle. As you can see, with its layers of fruit and vanilla pudding it really gives trifle vibes but as there is no cake or ladyfingers between the layers, it's a gluten-free take on trifle.

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Christmas Trifle

Store-bought pound cake, lemon curd, and frozen sliced peaches are super time-savers in this lovely layered Christmas dessert.

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Triple-Chocolate Peppermint Trifle

Dip into spectacular layers of milk-chocolate pudding and snowy white-chocolate mousse balanced by chocolate-liqueur-soaked cake. Crumbled candy inside and on top adds crunch.

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Lemon Trifle

Impress guests with layers of lemon curd, whipped cream, and ladyfingers soaked in sweet dessert wine. We served this one in ceramic, but it looks spectacular in a glass trifle bowl as well.

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Raspberry Trifle

Frozen raspberries macerated in sherry and lemon zest give a lively kick to the layers of this festive, coconut-crowned trifle.

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Cranberry Trifle

With layers of sweetened cranberries, buttery pound cake, and fluffy whipped cream, this trifle is a truly easy and dazzling dessert. You can prepare all the components ahead of time and assemble it shortly before serving.

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Frozen Chocolate-Mousse Trifles

Chocolate angel food cake soaked in brandy and layered with chocolate meringue in these individual trifles will have your dinner guests swooning.

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Waffle-and-Strawberry Trifle

waffle strawberry trifle — Johnny Miller

Hosting a holiday brunch? Consider serving this breakfast trifle. Save time without sacrificing flavor by using frozen waffles but making the creamy vanilla pudding from scratch.

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Lemon Cloud Trifle

What is a lemon cloud, you ask? It's a mixture of homemade lemon curd, freshly whipped cream, and egg whites that makes a delicious foil for angel food cake and sherry syrup.

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Sherry Trifle With Brandy Custard

Layers of brandy-spiked pastry cream, ladyfingers, raspberry jam, toasted almonds, and amaretti cookies make a lovely chorus of flavors and textures in this holiday trifle. The piece de resistance? The whole thing is doused in sherry.

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Stone-Fruit Trifle With Lemon Mousse

For the star dessert of a summer dinner, make this trifle with peaches or nectarines. The stone fruit is caramelized to accentuate its flavors and layered with a lemon cream made by combining lemon curd with whipped cream. It's an adaptable recipe, you can make the lemon curd and an almond sponge for the trifle or you can opt for store-bought curd and pound cake.

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Updated by

Victoria Spencer