Quick Bread Trifle Squares

Quick Bread Trifle Squares

Start with our sweet quick bread to make a cozy English dessert with vanilla pudding, fruit, and whipped cream layers.

Prep Time

25

Minutes

Total Time

2:25

Hrs:Mins

Makes

12

servings

2
cups milk
1
(3-oz.) pkg. vanilla pudding and pie filling mix
1
loaf Pineapple-Cherry Quick Bread
3
tablespoons cherry-flavored liqueur or pineapple juice
1/2
cup seedless raspberry jam
1/2
pint (1 cup) fresh raspberries
1
(8-oz.) can pineapple tidbits in unsweetened juice, well drained
1
cup whipping cream
1
tablespoon powdered sugar
Fresh raspberries, if desired
Fresh mint sprigs, if desired
  1. In medium saucepan, combine milk and pudding mix; mix well. Cook over medium heat, stirring constantly until mixture boils. Remove from heat. Place plastic wrap directly over pudding. Cool 1 hour or until completely cooled.
  2. Trim off short ends of quick bread loaf. Cut loaf into 9 slices. Arrange slices in ungreased 13x9-inch (3-quart) glass baking dish, cutting to fit. Sprinkle liqueur over bread. Spread with jam. Top with raspberries and pineapple. Spread cooled pudding over fruit.
  3. Beat whipping cream in small bowl with electric mixer at high speed until soft peaks form. Add powdered sugar; beat until stiff peaks form. Spread over pudding. Cover; refrigerate at least 1 hour to blend flavors. Store in refrigerator. Cut into squares; garnish each with raspberries and mint.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Trifle is a classic English dessert typically made in a tall glass bowl to show off its beautiful layers of liqueur-infused cake, jam, fruit, pudding and whipped cream. Our trifle is made with quick bread and layered in a pan so the dessert is easily cut into squares.
For extra-rich flavor, prepare the pudding with eggnog instead of milk. No time for baking? Try frozen pound cake in place of the Pineapple-Cherry Quick Bread. Use one nine-inch loaf; thaw the cake before cutting it into 12 slices.

Nutrition Information:

1 Serving (1/12 of Recipe)
  • Calories 580
    • (Calories from Fat 200),
  • Total Fat 22g
    • (Saturated Fat 7g,),
  • Cholesterol 95mg;
  • Sodium 390mg;
  • Total Carbohydrate 88g
    • (Dietary Fiber 2g,
    • Sugars 53g),
  • Protein 8g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 3 Other Carbohydrate;
    • 4 Fat;
    Carbohydrate Choices:
    • 6 ;
    *Percent Daily Values are based on a 2,000 calorie diet.