Quick Bread Trifle Squares

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

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Servings 12

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ingredients 11
Prep Time 25 min
Total Time 2 hr 25 min

Ingredients

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

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Directions

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.

EXPERT TIPS

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Expert Tips

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.