Salted Caramel Cinnamon Trifle

This elegant cinnamon-vanilla dessert is made up of easy layers that, when combined, are much greater than the sum of its parts. I made a trifle the first time when the cake I was making neglected to come out of the pan in a single layer. Under pressure to deliver a good dessert, I started combining sweets in a pretty container: it was a hit. This recipe can be adapted easily to any taste. Chocolate, chocolate, chocolate anyone?

We often have leftover cake. There. I said it.

We used leftover Sopapilla Cupcakes from Cinco de Mayo, but a prepared box cake works just as well. So does any other leftover layer cake or pound cake. Slightly stale brownies? Load them up.

The secret is adding enough instant pudding that it moistens whatever cake-like product you’re using. Cool Whip adds lightness, and chips and dessert sauce add color and depth. Nuts are a nice addition too, but aren’t necessary. Use whatever flavors appeal to you and use plenty of them.

I got my Trifle Bowl from the Christmas Tree Store on the cheap, but you can also buy this beautiful trifle dish (affiliate link – click here for details). A clear salad bowl works well if you want a pretty presentation, but this can easily go in a ceramic bowl too. Think of the ooh’s and aah’s when you break into it.

You can also make individual trifles: use a pretty stemless glass – I like these multi-purpose martini glasses (affiliate link – click here for details) for this – it makes prep easier because they have a wide mouth.

Just like you’re going to need when you eat this.