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Candy Corn Trifle with Whipped Cream
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Trifle Dish

Ingredients
  

  • 2 cups heavy whipping cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 cup vanilla pudding
  • 1 cup pound cake cubes
  • 2 cups candy corn, divided

Instructions
 

  • Chill a mixing bowl and beaters in the freezer for 10 minutes. Pour the heavy whipping cream into the bowl and beat on medium speed until soft peaks form.
  • Add the sugar and vanilla extract. Continue beating until stiff peaks form, then stop to avoid over-whipping.
  • Spoon a thin layer of vanilla pudding into the bottom of a clear trifle dish or four individual glasses.
  • Add a layer of pound cake cubes over the pudding. Scatter one quarter of the candy corn on top.
  • Spread a layer of the whipped cream mixture over the candy corn. Repeat the pudding, cake, candy corn, and whipped cream layers once more, ending with whipped cream.
  • Finish with the remaining candy corn sprinkled across the top surface. Chill the trifle until ready to serve.

Notes

Use a clear glass dish so the candy corn stripes show through the sides. If the whipped cream softens during assembly, return the bowl to the fridge for a few minutes before the final layer. Leftovers keep covered in the refrigerator for one day, though the candy corn may soften slightly.
Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, Electric Mixer, Trifle Dish