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Almond Joy Trifle in Mason Jars - Perfect Individual Desserts

Course Dessert
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 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.