Light, luscious, and bursting with pastel joy, this Easter Trifle is basically spring in a glass. Layers of soft, candy-coloured cake, silky-smooth pudding, and clouds of whipped cream stack up into a playful, spoon-dive masterpiece. It’s the kind of dessert that steals the spotlight at the table—bright, cheerful, and ridiculously easy to throw together.

Made for sharing (though you might not want to), it serves around eight and lands at roughly 280 calories per portion—so you can go back for “just one more” without a second thought. Sweet, creamy, and unapologetically festive, it’s a guaranteed crowd-pleaser for kids, grown-ups, and anyone still chasing that Easter magic.

Method

Prepare your cake mix as directed, then divide the batter into separate bowls and tint each one in soft pastel shades. Bake each colour until perfectly set, allow them to cool completely, then cut into cheerful little cubes—these are your building blocks of joy.

Whisk together the pudding mix and milk until thick, smooth, and irresistibly creamy. Pop it into the fridge to chill while everything else comes together.

Now for the fun part—layering. In a large clear trifle bowl, scatter in your pastel cake cubes, spoon over the silky pudding, and add a generous cloud of whipped topping. Repeat the layers until the bowl is gloriously full, finishing with a final swoop of whipped cream.

Go all out with the decorations—mini chocolate eggs, a shower of sprinkles, and a few delicate edible flowers for that springtime flourish.

Chill for at least an hour before serving, letting everything settle into a perfectly creamy, colourful, celebration-ready dessert.