It is always trifle season around here! They’re just so simple, so versatile, very easy to mix and match and delicious too. Plus bonus, they’re also really easy to make gluten-free!
We made this version with raspberries and diced peaches, but you could, of course, substitute any fresh fruit you love right now too (blueberries, strawberries and plums would also be super delish!). We love a wafer cookie in our trifles, so we just used a gluten-free chocolate wafer, but you could substitute with any wafer cookie your family loves as well. See? So easy to mix and match 🙂 .
One last thing, we used fresh whipped cream, but, of course, you can stir in Cool Whip. Basically, I’m giving you an outline and you fill in the blanks for your family’s preferences and/or amount of time. No matter how you make it, it’s the perfect sweet treat after any summertime supper.
Enjoy! xx
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Raspberry & Peach Cookie Trifle
- Total Time: 15 minutes
- Yield: 1 Trifle 1x
Description
We made this version with raspberries and diced peaches, but you could, of course, substitute any fresh fruit you love right now too. We love a wafer cookie in our trifles, so we just used a gluten-free chocolate wafer, but you could substitute with any wafer cookie your family loves as well.
One last thing, we used fresh whipped cream, but, of course, you can stir in Cool Whip. Basically, I’m giving you an outline and you fill in the blanks for your family’s preferences and/or amount of time. No matter how you make it, it’s the perfect sweet treat after any summertime supper.
Ingredients
- 1 small box of instant vanilla pudding (plus the ingredients to prepare per box directions)
- 1 pint of heavy whipping cream
- 2 tablespoons powdered sugar
- 2 to 3 cups of your preferred fruit (we used 1 pint of raspberries and then chopped three peaches into bite-sized pieces)
- Your favorite wafer cookies (we used Glutino Gluten-Free Milk Chocolate Wafers)
Instructions
- Make sure your beaters and your bowl for your fresh whipped cream are really cold. We place ours in the freezer for about 30 minutes before using.
- While they’re getting cold, in a separate bowl, prepare your vanilla pudding per boxed directions. Set aside.
- Pull out your cold beaters and bowl and pour in your whipping cream and sprinkle in your powdered sugar. Beat this in your cold bowl with your cold beaters until stiff peaks form (it will happen, just keep beating! It typically takes about 3 or 4 minutes). Once your whipped cream has formed, lightly fold this into your prepared pudding.
- Next stir in your fruit (leave a few pieces to garnish, optional).
- In a trifle dish, start layering your cookies, your pudding mixture and repeat until you’ve reached the top. (Or make individual trifles by using glass mason jars.)
- Pop your trifle in the fridge until you’re ready to serve (up to 24 hours).
- When you’re ready to serve, garnish each dish with a little fruit and a few cookie crumbs.
Notes
Don’t forget, you can use Cool Whip and totally skip the step of making fresh whipped cream.
