Directions
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.
Cranberry Caramel French Vanilla Trifle
Enjoy this layered treat that's bursting with flavor in every bite!
Servings
Difficulty
Medium
Active Time
30 Minutes
Inactive Time
90 Minutes
Total Time
2 Hours
Ingredients
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 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!
