This simple, no bake dessert combines creamy pistachio pudding, cubes of vanilla pound cake, and cherry whipped cream. These Spumoni trifles come together in a snap and look gorgeous!
Am I annoying you with all my no-bake trifle-ey desserts lately? Sorrrrryyyy.
I love desserts like this. I truly do. Not only do they come together so easily, but they’re so great for keeping the kitchen cool. A hot oven during an Arkansas Summer? Ain’t nobody got time for that.
Also? They look so lovely! All the layers and colors! Not to mention a light, cold treat is perfect for Summer evenings when you’re son is all, “Mom will you watch me swim? Mom, when are you getting in the pool? Mom. Mom. MOM.”
Why are kids so obsessed with getting grown ups in the water? For the love, you’d think some kind of magic is unlocked when moisture hits my skin. Spoiler alert, the only magic that happens is that I don’t spontaneously combust when forced to put on a swimsuit.
Spumoni is an Italian ice cream treat, composed of different layers including fruit and nuts. Normally this includes pistachio and cherry and then either chocolate or vanilla. I am a huge fan of pistachio or cherry anything, so this flavor combo is pretty much perfect. Plus, that soft pistachio green and bright cherry pink — does it get prettier? I love it!
I made the pistachio pudding using the same method used for the Magnolia Bakery Banana Pudding, which is my new favorite method for making ALL pudding. You just mix pudding mix with some sweetened condensed milk and water, let it firm up overnight, then fold in some freshly whipped cream. It makes the creamiest, fluffiest pudding ever!
The cherry whipped cream is simple — just add a couple spoonfuls of cherry juice to your heavy cream, and fold in some chopped cherries. Add some cubes of pound cake (I used a frozen pound cake I bought at the store — talk about easy) and you’ve got a seriously unique and fabulous tasting dessert!
Of course, you can make this in a large trifle dish or bowl or even a 9×13 if you don’t want to go the individual servings route. This dessert is easy like that. However you do it, just make the darn thing already. It’s so good!
- 16 oz can sweetened condensed milk
- 1 1/2 cups ice cold water
- Small box (3.4 oz) instant pistachio pudding
- 2 cups heavy whipping cream
- Whipped Cream:
- 3 cups heavy whipping cream
- 10 oz jar maraschino cherries, cherries chopped with stems removed and 3 TBS juice reserved
- 1/2 cup powdered sugar
- 1 regular sized pound cake loaf (I used a Sara Lee one from my grocery freezer section), cut into small cubes
- Prepare pudding: In the bowl of a mixer, beat sweetened condensed milk and water for about a minute. Add the pudding mix and beat for about two more minutes. Transfer to a smaller bowl, cover, and refrigerate for at least 4 hours or overnight. You want the mixture to be extremely firm.
- In a large bowl on medium speed, whip the heavy cream until stiff peaks form (I put my metal mixing bowl and whisk mixer attachment in the freezer for five minutes prior...the cream always whips up very quickly this way). 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.
- Prepare whipped cream: In the bowl of your mixer (use same method as above, using clean metal mixing bowl and whisk attachment that have been chilled), beat cream, cherry juice, and powdered sugar on medium high speed until mixture starts to thicken. Increase speed to high and beat until a stiff whipped cream forms. Fold in chopped cherries.
- Assemble trifles: In a large trifle dish, 9x13 pan, or small jars, layer as follows: Cake, pudding, whipped cream; repeat. Can be chilled up to overnight before serving.
Makes about 12 (1/2 pint) jars or one large trifle dish.
This dessert is so unique and SO good. Enjoy and have a great day!