Skip to main content
icon image

Cranberry Caramel French Vanilla Trifle

Enjoy this layered treat that's bursting with flavor in every bite!


the number 12


vertical image divided in to 3 parts with 2 filled in representing medium difficulty for recipe


Active Time

clock face showing 12:30

30 Minutes

Inactive Time

clock face showing noon

90 Minutes

Total Time

clock face showing noon

2 Hours


1 tub Dreyer's French Vanilla ice cream or Edy's® French Vanilla ice cream

1 large box of instant pudding

1 regular tub of whipped topping

3 cups fresh cranberries

1 cup sugar / 2 tablespoons water

1 loaf pound cake

½ cup caramel sauce

1 cup pecans

(Optional) item*

*Tip: add tips (optional)


Step 1

Let the ice cream set at room temperature for about 30 minutes, or until softened. Add the ice cream to a standing mixer with the instant pudding and whisk until well combined. Mix in the whipped topping and set aside.

Step 2

Add the cranberries, sugar and water to a saucepan and place over medium heat. Slowly cook until the cranberries start to pop and the sauce thickens, about 10 minutes.

Step 3

Cut the pound cake into 1-inch squares.

Step 4

Layer the trifle with the pound cake, caramel sauce, French vanilla mixture, and caramel sauce in 3-4 layers (depending on the size/shape of dish your using) ending with a top layer of pecans.

Step 5

Let set in the fridge for 1 hour. Enjoy!