Pistachio Pudding Trifle Dessert Recipe
Pistachio Pudding Trifle is an easy make-ahead dessert with layers of soft angel food cake, creamy pistachio pudding, sweet whipped cream, and a mix of crunchy toasted coconut and pecans.
Servings 14 Servings
Ingredients
Cake
- 1 Angel Food Cake mix baked (or your favorite recipe)
Pistachio Pudding Filling
- 1 6oz
instant pistachio pudding mix
(or 2-3oz packages) - 3 cups whole milk
Whipped Cream
- 2 cups heavy cream
- 1½ tbsp sugar
- 2 tsp vanilla extract
Garnish
- 1 cup shredded coconut toasted
- 1 cup pecans chopped and toasted
Instructions
Cake
- Bake the Angel Food cake according to directions. Cool completely and then dice into bite-sized pieces.
Pudding Layer
- Attach the whisk attachment of an electric mixer. Beat the instant pudding and the milk together for 3 minutes on medium speed. Put the mixing bowl in the refrigerator uncovered and chill for 15 minutes or until set.
Whipped Cream Layer:
- Mix heavy whipping cream until it starts to thicken. With the mixer running, gradually add the sugar and vanilla in an electric mixer using the whisk attachment until soft peaks form. Be careful not to over whip.
Coconut Pecan Mix
- Using a 12" skillet add the coconut and stir over medium heat stirring continuously. As soon as the coconut is evenly browned remove it from the skillet so it stops cooking.
- Using the same skillet add the chopped pecans. Brown them over a medium heat and when evenly browned, remove them from the pan to stop them from cooking.
- Combine the pecans and the coconut together.
Assembly
- Place 1/3 of the Angel Food cake pieces on the bottom of a large glass Trifle or decorative bowl.
- Spoon 1/3 of the pudding on top of the cake layer and then 1/3 of the whipped cream on top of the pudding layer.
- Sprinkle 1/3 of coconut pecan mix on top of the whipped cream layer.
- Repeat for a total of three layers. Finish with the coconut pecan mix as a garnish.
- Refrigerate covered with plastic wrap for at least 2 hours.
Video
Notes
Tips:
- We think it's best if you make your pistachio trifle the day before and let it sit in the refrigerator to let all of the layers meld together.
- Make sure all ingredients are cool before you assemble it. You can actually make the cake and pudding earlier in the day and then assemble it before going to bed.
- We don't make up my whipped topping too far in advance of the assembly though.
- Making your own whipped topping is easy and tastes better. The trick is not over whip it. We use an electric stand mixer with the whip attachment. Allow the peaks to just start forming and then gradually add your sugar. Stop when soft peaks form at the end of your whisk attachment. We also recommend chilling the bowl first.
- Store the trifle in the refrigerator covered with plastic wrap so it doesn't develop a film or crust.
Nutrition
Calories: 337kcal | Carbohydrates: 33g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 52mg | Sodium: 365mg | Potassium: 177mg | Fiber: 1g | Sugar: 24g | Vitamin A: 588IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 1mg
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