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I am not sure how it happened but Spring is here already and with it Easter is right around the corner! Because Easter is so early this year I feel like I am scrambling to get gifts, treats and meals planned for this holiday, I don’t know about you but it seems like I just put away the Christmas decorations. I have a delicious Butterfinger trifle recipe to share and how to make a trifle.
How to Make a Trifle Recipe
We cook Thanksgiving for our extended family so another lucky family member cooks for Easter but I always like to bring dessert. This year I wanted to do something that was fun and easy but delicious and decadent as well!
This past weekend while on one of my many trips to Walmart, I noticed the BUTTERFINGER® Cup Eggs 6pk and BUTTERFINGER® Minis in the seasonal aisle and I knew that I had to create something with this candy for our Easter table this year. I love BUTTERFINGER®, it is the perfect combination of milk chocolate, peanut butter and crunchy goodness. All BUTTERFINGER® products contain NO artificial colors and flavors, colors added from natural sources, so this is a treat I feel good about giving to my family.
This year I am making a semi-homemade dessert for Easter, this is one of the easy ways I can prepare for Easter! Our table will feature a BUTTERFINGER® Trifle. This delicious dessert is made with BUTTERFINGER® Cup Eggs, store made pound cake, instant pudding and whip cream. This is a delicious BUTTERFINGER® pudding dessert recipe.
How to Make a Trifle Recipe
Ingredients
1 store made pound cake, cut into cubes
2 packages of 6 BUTTERFINGER® Cup Eggs, chopped into pieces
1 package BUTTERFINGER® Minis, chopped
1 box instant vanilla pudding, prepared according to package
1 tub non-dairy whipped topping
2 cups heavy whipping cream
Sprinkles to decorate
Directions
Combine pudding with the non-dairy whipped topping. Set aside.
Whip the heavy whipping cream in an electric mixer until soft peaks have formed.
In a bowl start to assemble your trifle. Layer one layer of pound cake, topped with pudding mixture, sprinkle with BUTTERFINGER® Cup Eggs and top with whipped cream.
Repeat step 3 until your bowl is full and you end with whipped cream.
Top with BUTTERFINGER® Minis and sprinkles.
Cover with plastic wrap and refrigerate.
Tip: Make it a day ahead of time and refrigerate – it will be even better the next day!
I encourage you to make this BUTTERFINGER® Trifle for your Easter table this year. Have a look at the FLAVORFUL MOMENTS PINTEREST BOARD for awesome ideas. By using semi homemade ingredients you can easily wow your guests or hostess with this delicious and easy dessert. What will you be making this Easter? Have a look at the BUTTERFINGER® site for more ideas and inspiration.