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Strawberry pudding trifle jars

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  • Shellfish free
  • Seafood free
  • Vegetarian
  • High in dietary fibre
  • High in protein
  • 1 serve veg or fruit

These adorable individual puddings are as delicious as they look and a great way to use up summer berries.

  • Serves4
  • Prep time10 minutes, + 15 mins chilling time
Strawberry pudding trifle jars

Ingredients

  • 1/2 x 100g pkt vanilla instant pudding
  • 1 1/4 cups (310ml) full-cream milk
  • 2 tbs strawberry topping
  • 250g strawberries, sliced
  • 100g raspberries
  • 2 tbs orange juice
  • 2 Coles Red Velvet Cupcakes
  • Halved strawberries, to serve
  • Raspberries, extra, to serve

Nutritional information

Per serve: Energy: 3182kJ/761 Cals (37%), Protein: 19g (38%), Fat: 27g (39%), Sat Fat: 8g (33%), Carb: 99g (32%), Sugar: 68g (76%), Dietary Fibre: 8g (27%), Sodium: 723mg (36%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place 1/2 x 100g pkt vanilla instant pudding in a bowl. Whisk in 1 1/4 cups (310ml) full-cream milk and 2 tbs strawberry topping until well combined. Place in the fridge for 15 mins to set.

  2. Step 2

    Combine 250g sliced strawberries, 100g raspberries and 2 tbs orange juice in a bowl. Set aside for 15 mins to develop the flavours. Use a small sharp knife to remove icing from 2 Coles Red Velvet Cupcakes. Cut cupcakes into 1cm-thick slices. Arrange half the slices in the bases of 2 serving jars. Spoon over one-third of the strawberry mixture.

  3. Step 3

    Whisk pudding until smooth. Spoon half the pudding over strawberry mixture. Continue layering with the remaining cupcake slices, strawberry mixture and pudding, finishing with strawberry mixture. Top with halved strawberries and extra raspberries.

Strawberry pudding trifle jars

Strawberry pudding trifle jars
  • Serves4
  • Prep time10 minutes, + 15 mins chilling time
Ingredients
  • 1/2 x 100g pkt vanilla instant pudding
  • 1 1/4 cups (310ml) full-cream milk
  • 2 tbs strawberry topping
  • 250g strawberries, sliced
  • 100g raspberries
  • 2 tbs orange juice
  • 2 Coles Red Velvet Cupcakes
  • Halved strawberries, to serve
  • Raspberries, extra, to serve
    Description

    These adorable individual puddings are as delicious as they look and a great way to use up summer berries.

    Method
    1. Step 1

      Place 1/2 x 100g pkt vanilla instant pudding in a bowl. Whisk in 1 1/4 cups (310ml) full-cream milk and 2 tbs strawberry topping until well combined. Place in the fridge for 15 mins to set.

    2. Step 2

      Combine 250g sliced strawberries, 100g raspberries and 2 tbs orange juice in a bowl. Set aside for 15 mins to develop the flavours. Use a small sharp knife to remove icing from 2 Coles Red Velvet Cupcakes. Cut cupcakes into 1cm-thick slices. Arrange half the slices in the bases of 2 serving jars. Spoon over one-third of the strawberry mixture.

    3. Step 3

      Whisk pudding until smooth. Spoon half the pudding over strawberry mixture. Continue layering with the remaining cupcake slices, strawberry mixture and pudding, finishing with strawberry mixture. Top with halved strawberries and extra raspberries.