Spumoni Trifle

Kimmi Knippel (Sweet_Memories)


I used to love Spumoni ice cream. Since I moved to NC, none of the stores around here carry it. So I developed this in it's place until I get an ice cream maker.


★★★★★ 2 votes

18 - 20
24 Hr 30 Min
No-Cook or Other


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16 oz can(s)
sweetened condensed milk
3.4 oz pkg
instant pistachio pudding
1 1/2 c
ice cold water
2 c
heavy whipping cream


16 oz can(s)
sweetened condensed milk
3.4 oz pkg
instant chocolate pudding
1 1/2 c
ice cold water
2 c
heavy whipping cream
1 c
mini chocolate chips (optional)


3 c
heavy whipping cream
12 oz jar(s)
maraschino cherries, stems removed, chopped + ¼ c juice reserved
1/2 c
confectioners’ sugar


3 - 16 oz
sara lee pound cake or homemade, cut into small cubes

How to Make Spumoni Trifle


  • 11. BOTH PUDDINGS (MADE IN SEPARATE BOWLS): In the bowl of a mixer, beat sweetened condensed milk & water for about 1 minute. Add the pudding mix & beat for about 2 more minutes. Transfer to a smaller bowl, cover & refrigerate overnight. You want the mixture to be extremely firm.
  • 22. TO EACH PUDDINGS: In a large bowl on medium speed, whip the heavy cream until stiff peaks form. Using a rubber spatula, gently fold in the pudding mixture until fully combined and no streaks of pudding are visible. Place mixture into a large bowl in your fridge until needed.

    CHOCOLATE: If using mini chocolate chips; fold them in after combining whipped cream with pudding.
  • 33. CHERRY WHIPPED CREAM: In the bowl of your mixer, beat cream, cherry juice & confectioners’ sugar on medium high speed until mixture starts to thicken. Increase speed to high & beat until a stiff whipped cream forms. Fold in chopped cherries.
  • 44. ASSEMBLY: In a large trifle dish, 9” x 13” pan, layer as follows: Cake, chocolate pudding, cake, pistachio pudding, cake, cherry whipped cream. Can be chilled up to overnight before serving.

Printable Recipe Card

About Spumoni Trifle

Course/Dish: Cakes
Main Ingredient: Non-Edible or Other
Regional Style: Italian

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