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Almond Joy Trifle in Mason Jars - Perfect Individual Desserts
Course
Dessert
Prep Time
45
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
1
hour
hour
10
minutes
minutes
Servings
12
Author
Jenn Powell
Ingredients
1/2
cup
coconut
toasted
1/2
cup
chopped almonds
toasted
1
pkg instant chocolate pudding
1
pkg chocolate cake mix
3
eggs
1
cup
water
1/4
cup
oil
1 8
oz
pkg cream cheese
softened
1-1/2
cups
milk
1
tub cool whip
Instructions
Preheat oven to 350.
Prepare cake mix according to directions and bake 24 cupcakes (you will have a few left over)
Meanwhile in a mixer, beat the pudding mix with the mix until slightly thickened.
Add the cream cheese and beat until smooth and creamy.
Fold in the cool whip and place in the refrigerator until needed.
Once the cupcakes have cooled completely, take them out of the wrapper.
To assemble the trifle in mini mason jars:
Break the cupcake in half and place in bottom of jar.
Top with a dollop of the pudding mixture.
Sprinkle coconut on top.
Place the other half of cupcake on top of the coconut.
Add another dollop of pudding mixture. Top with coconut and almonds.
Chill until serving.