Boston cream doughnut trifle
This Boston cream doughnut trifle layers chopped custard-filled doughnuts with vanilla pudding, fluffy whipped cream, and decadent chocolate ganache. A fun, no-bake dessert perfect for brunch or potlucks!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 12 cup Boston cream doughnuts chopped into 1-inch pieces
- 3 cup vanilla pudding prepared or store-bought
- 2 cup heavy cream cold
- 0.5 cup powdered sugar
- 1 teaspoon vanilla extract
- 0.5 cup chocolate ganache warmed slightly for drizzling
Instructions
Preparation Steps
- In a large trifle dish, layer half of the chopped Boston cream doughnuts evenly across the bottom.
- Spread half of the prepared vanilla pudding over the doughnut layer, smoothing it with a spatula.
- In a mixing bowl, beat the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spoon half of the whipped cream over the pudding layer, spreading gently to cover.
- Repeat all layers: doughnuts, pudding, and whipped cream, ending with whipped cream on top.
- Drizzle the warm chocolate ganache over the top layer using a spoon or spoon it from a squeeze bottle.
- Refrigerate for at least 1 hour before serving to allow flavors to meld and layers to set.
Notes
This trifle is best served the same day but can be stored in the refrigerator for up to 24 hours. For a richer touch, use homemade chocolate ganache.