Confetti cake is layered with Easter Cream whipped cream, in this festive trifle.
Here comes Peter Cotton Tail, hoping down the bunny trail..... Easter is right around the corner and we have been enjoying some of our favourite Easter candy. Since I was little, Cadbury Easter Cream Eggs, have been a staple for Easter. I remember spending my allowance to buy my siblings and parents Easter treats and I'd always make sure to buy Mom an Easter Cream Egg. Now that I am older, I can not let the season go by without having at least one.
When we were left with tons of confetti cake scraps from Queenie's lizard cake, I decided I would use some to make a trifle. With Spring break over flowing with candy and sugar, I didn't want to make a huge trifle, so decided to make small ones instead. Since I had yet enjoyed my Easter Cream Egg this year, I bought a few bags of the minis, to fold into my fresh whipped cream, for the trifles.
This dessert could not be easier and it is deliciously fun. The colourful cake and chocolate studded whipped cream is sure to bring a smile to anyone's face.
Easter Cream Confetti Trifle
3 C confetti cake, cubed
1 1/2 bags mini Cadbury Easter Cream Eggs, chopped*
1 C whipping cream (35% cream)
3 drops neon yellow food colour
1/4 C powdered sugar
Beat whipping cream at high speed, until it forms soft peaks. Add in the food colour and powdered sugar and beat to stiff peaks. Gently fold in chopped Easter Cream Eggs.
To assemble the trifles: Place a layer of cake in the bottom of a large glass, or mason jar and top with a layer of whipped cream. Repeat with cake and finish with a heaping dollop of whipped cream. Garnish with additional chopped Easter Cream Eggs.
Refrigerate at least 1 hr, before eating. Makes 2 trifles.
*to chop the Easter Cream Eggs, place them in the freezer for 20 minutes, to harden.