Individual Trifle Cup Recipe Made with Sara Lee Pound Cake

If you are looking for an easy festive dessert that comes together fast, this Individual Trifle Cup recipe made with delicious Sara Lee Pound Cake is a semi-homemade dessert that my party guests loved. This post is in partnership with Walmart+.

Friday night I hosted a last-minute holiday get-together with a few of my neighbors. Everything I needed was delivered straight to my door from my Walmart store with my #WalmartPlus membership. I have affiliate relationships which means I may earn a small referral commission at no additional cost to you if you shop using my links.

My Individual Trifle Cup Recipe

This dessert was quick + easy + delish + fancy! It checked all my boxes! 

I made my trifle desserts in disposable cups which made party clean-up easy but you can also make them in clear glasses for a more eco-friendly version. 

I made 13 individual desserts so I used two Sara Lee Pound Cakes. You will see in my photo below that each cake yields 10 1″ slices and you will need 1 slice per dessert. I also used 2 packages of Vanilla Pudding Mix and had plenty left over. Adjust quantities according to how many you are making. 

Ingredients for Individual Trifle Cup Made with Sara Lee Pound Cake

• Organic Fresh Mint
• Fresh Strawberries 2 – lb
• Fresh Organic Raspberries
• Great Value Pure Cane Sugar
• Sara Lee All Butter Pound Cake
• Reddi Wip Extra CreamyWhipped Dairy Cream Topping
• Jell-O Cook & Serve Vanilla Pudding & Pie Filling Mix, 4.6 oz Box
• Great Value Ultra-Pasteurized Real Heavy Whipping Cream 32 oz.
• Milk – you will need 2 cups for every package. I already had milk on hand.
• HERSHEY’S, SPECIAL DARK, Mildly Sweet Chocolate Candy, 6.8 oz, Giant Bar

Supplies Used

• Solo Disposable Plastic Cups, Clear, 18 oz 25 count
• Great Value Everyday Disposable Plastic Spoons, Clear, 48 Count
• Decorative tray – I’ve used this Better Homes & Gardens Acacia Wood Serving Tray with Gold Handles for so many different purposes this year!

Kitchen Tip

• When you layer in more Pound Cake you don’t have to cut more circles because only the bottom layer shows through the clear glass. You will use the leftover pieces for the next layer so there is no waste.

• If you are not making your desserts the same day, put your Sara Lee Pound Cake in the freezer and let it defrost overnight in the refrigerator on the day you are ready to make the desserts.

• Freeze the Hershey’s Chocolate Bar too. Later you will shave the chocolate and when the candy is frozen, this is much easier to do!

How to Make Individual Trifle Cup Desserts

Step 1: Make the Pudding according to package directions and let it cool.

“Pudding Directions: 2 cups Milk. Stir mix into milk in a medium saucepan. Bring to boil on medium heat, stirring constantly. Serve warm or chilled. (Pudding thickens as it cools.) Makes 4 (1/2-cup) servings. Refrigerate any leftovers. Fat-free, 1%, or lactose-free milk can also be used but may result in a softer set. Do not use prepared nonfat dry milk or soy milk – pudding will not set. For creamier pudding, place plastic wrap directly on the surface of the pudding while cooling. Stir before serving.”

Step 2: Make the whipped cream. Optional, if you don’t want to make whipped cream, use Cool Whip topping or the Reddi-wip topping.

“Preparation instructions: use a chilled bowl and beaters. Fill the bowl so that the beaters are not covered more than 1/3 with cream. When whipping, move beaters around the bowl. Whip on high speed until stiff. Do not freeze. Shake well before use. Best if used within 7 days of opening, but no later than the date stamped above.”

Arranging the Individual Trifle Cup Desserts

Step 3: Rinse berries, cut stems off strawberries, and dry them. I put them on a clean paper towel and pat dry. 

Step 4: Take your defrosted Sara Lee Pound Cake and cut slices about 1 inch thick. This will yield 10 slices per cake.

Step 5: Take a glass jar or cup to cut a circle into the Pound Cake to use as your bottom layer. A small wine glass I had was the perfect size for this step. Keep the other pieces, you will use them in another layer.

Step 6: Add the circle Pound Cakes to the bottom of each cup.

Step 7: In the cup, place an additional layer of cooled pudding then add a layer of berries.

Step 8: Get your whipped cream and add a layer to the cup. Optional: add a little sugar to the whipped cream.

Step 9: Add more pieces of Pound Cake leftover from your circle cuts.

Step 10: Add another layer of pudding and more berries. Top it with the Reddi Wip.

Step 11: Shave the frozen Hershey’s Chocolate Bar into a bowl and sprinkle shaved chocolate on top.

Step 12: Top with a mint leaf. Enjoy!

More Recipes to Enjoy

• Cinnamon Apple Crisp
• Cherry Pecan Ice Cream
• Cinnamon Apple Blondies
• Lemon Strawberry Shortcake
• 10 Scrumptious Strawberry Recipes

Use Walmart Plus

Now I can be the “hostess with the mostest” when my groceries are at my doorstep!

Have you tried Walmart Plus+? You can have your groceries and your household items delivered to your door! I love it. For us, the big box store sizes are too big. I find the prices at Walmart to be very competitive in the sizes we need. To be honest, I don’t love going in the store but I place what I need in my shopping cart online and every few days I place an order. Easy peasy!

Try Walmart Plus for the convenience. You can get a 30-day free trial to make sure you love it!

The subscription service will cost $98 a year or $12.95 a month. It comes with a 15-day trial period.

There are so many ways a Walmart+ membership will help stretch your dollars and your time all year long!

Visit Walmartplus.com to start your free trial.

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