Serves: 6–8 | Prep Time: 30 minutes | Chill Time: 2 hours
Hey there!
If you’re looking for something sweet, creamy, and just a little fancy—but still super easy—you’re gonna love this Raspberry White Chocolate Trifle.
It’s one of those desserts that looks like you spent forever on it, but really it’s just some layering, chilling, and digging in.
I’ve brought this to birthdays, book clubs, even brunch—and it always disappears fast.
The tart raspberries, the fluffy whipped cream, and the creamy white chocolate pudding… it all just works.
Let’s make it!
What You’ll Need
- 1 store-bought vanilla pound cake (about 14 oz), cut into cubes
- 1 package (3.3 oz) instant white chocolate pudding mix
- 2 cups cold whole milk
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries
- ½ cup white chocolate chips, melted
- Optional: extra raspberries and white chocolate curls for topping
Why I Love This Recipe
This trifle is one of my go-to party desserts, and here’s why:
- Looks fancy, but it’s easy – Layer and chill, that’s it!
- The flavor combo is dreamy – Sweet white chocolate + tart raspberries = yes.
- No baking needed – Perfect for warm days or lazy nights.
- Make-ahead friendly – Actually tastes better after sitting in the fridge.
A few years ago, I brought this to a friend’s bridal shower and barely got to try a bite—it was gone before we even served coffee. That’s when I knew it was a keeper.
🧠 Why This Recipe Works (Quick Science)
- Pudding + whipped cream = stability: Folding whipped cream into pudding makes a mousse-like texture that holds up in layers.
- Cold milk activates the pudding mix: Instant pudding needs cold liquid to set quickly.
- Chilling helps everything meld: As it chills, the layers soak into each other just a bit for even better flavor.
Meal Plan Ideas
- Main Dish: Grilled chicken or a pasta salad
- Side Dish: Fresh green salad or roasted veggies
- Dessert: This trifle, obviously!
Common Mistakes
- Using warm milk: The pudding won’t set right. Use cold milk!
- Skipping the chill time: The layers need time to firm up and soak a little.
- Overmixing whipped cream: Whip until soft peaks, or it gets grainy.
What to Serve With
This is a light and creamy dessert, so it pairs well after:
- Lemon-herb grilled chicken
- Quiche or brunch casseroles
- Summer picnic fare like cold sandwiches or potato salad
- A fizzy drink like sparkling lemonade or prosecco
Tools You’ll Need
- Mixing bowls
- Electric hand mixer or stand mixer
- Spatula
- Trifle dish or large glass bowl
- Measuring cups and spoons
- Sharp knife and cutting board
Substitutions & Variations
- No raspberries? Use strawberries, blueberries, or a mix.
- No white chocolate pudding? Vanilla pudding works too.
- Want it dairy-free? Use coconut whipped cream and almond milk (pudding may not set quite the same though).
- Want to make it from scratch? Make homemade pound cake or pudding!
Make Ahead Tips
- Make the whole trifle up to 24 hours ahead.
- Keep it chilled until ready to serve.
- Add the garnish (extra raspberries or chocolate curls) right before serving for best look.
Instructions
1. Make the White Chocolate Pudding
In a bowl, whisk together the white chocolate pudding mix and cold milk for about 2 minutes until thickened. Let it sit for 5 minutes to fully set.
2. Whip the Cream
In another bowl, beat the heavy cream, powdered sugar, and vanilla extract with a mixer until soft peaks form.
3. Fold Cream into Pudding
Gently fold the whipped cream into the pudding until fully combined and fluffy.
4. Melt the White Chocolate
Microwave white chocolate chips in 15-second bursts until smooth and melted. Let it cool slightly.
5. Layer the Trifle
In a large trifle dish, layer half the pound cake cubes, half the pudding mixture, half the raspberries, and drizzle some melted white chocolate. Repeat with the remaining layers.
6. Chill and Garnish
Chill for at least 2 hours. Just before serving, top with extra raspberries and white chocolate curls.
Leftovers & Storage
- Cover with plastic wrap and store in the fridge for up to 3 days.
- It gets a bit softer over time, but still tastes amazing.
- Not freezer-friendly.
FAQ
Can I use frozen raspberries?
Yes, but thaw and drain them first to avoid too much liquid.
Can I make it in individual cups?
Absolutely! Use small mason jars or dessert glasses for cute single servings.
Is this super sweet?
It’s sweet, but not overwhelming. The tart berries help balance it.
What can I use instead of a trifle dish?
Any clear bowl works so you can still see those pretty layers!
Conclusion
There’s just something about a dessert that looks fancy but takes hardly any effort—that’s what makes this Raspberry White Chocolate Trifle so special. It’s sweet, creamy, fruity, and a total crowd-pleaser. Try it once and you’ll be hooked. Let me know how it turned out for you in the comments—ask me anything if you get stuck!
