Butterscotch Pudding Layered Trifle

Trifle began as a thrifty British way to layer leftover cake with cream and custard; this American take celebrates butterscotch pudding day with silky pudding and caramel. Cake cubes stack with bananas, toasted coconut, and walnuts under whipped cream in a clear bowl.

Serves 6 · 30 min prep

Estimate for one serving

• 490 cal
• 6g protein
• 58g carbs
• 27g fat
• 3g fiber

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Ingredients

• 4 cups prepared butterscotch pudding
• 1 loaf (about 12 oz), cubed pound cake or angel food cake
• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/3 cup caramel sauce
• 1/2 cup toasted coconut flakes
• 2 medium bananas fresh banana slices
• 1/3 cup chopped toasted walnuts

Instructions

1. 1Cut the cake into 1-inch cubes and set aside so they are ready for layering.
2. 2Whip the heavy cream with powdered sugar and vanilla until soft-to-medium peaks form; reserve a cup for the final topping.
3. 3In a large clear trifle bowl or glass dish, place a single layer of cake cubes to cover the bottom completely.
4. 4Spoon a generous layer of butterscotch pudding over the cake, spreading it to the edges so the layers show through the glass.
5. 5Add a scatter of banana slices, a drizzle of caramel sauce, and a light sprinkle of toasted coconut and walnuts.
6. 6Repeat the layers—cake, pudding, bananas, caramel, nuts—until the bowl is nearly full, ending with pudding.
7. 7Spread or pipe the reserved whipped cream over the top in decorative swirls.
8. 8Garnish the surface with remaining toasted coconut, walnuts, and a final zigzag of caramel sauce.
9. 9Cover and chill the trifle for at least 1 hour (or up to 4 hours) so the cake softens slightly and flavors marry.
10. 10Scoop into bowls at the table, making sure each serving gets every layer of creamy butterscotch, cake, and crunch.