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Tonk's Magic Disappearing Trifle

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“I had been looking all over for a nice trifle recipe for a party. I couldn't decide on quick and easy or make it all yourself time consuming. In the end I chose the quick and easy route and boy was it a hit! It's such a versatile dessert with so many options for ingredients depending on your preference. This was an amalgamation of a few recipes I found. It can also be calorie wise quite easily depending on the choices you make.”
3hrs 40mins

Ingredients Nutrition


  1. Thaw Cool Whip and strawberries as per directions. (I used a pkg and a half of Europe's Best frozen strawberries).
  2. Prepare the pudding as per the directions and let cool enough to coat with cellophane directly on the pudding surface to prevent a skin from forming. Refrigerate.
  3. Slice the chocolate rolls a minimum of 1/2 inch thick and liberally spread with raspberry jam. If you slice the rolls thicker you may need a second package. Cover with cellophane propped with toothpicks so it does stick while the pudding cools.
  4. In a deep glass bowl or trifle dish, tightly squeeze chocolate rolls in a single layer, fill in any gaps with bits of chocolate roll and dribbles of jam.
  5. Lay strawberries in a single layer over the chocolate rolls.
  6. Spread half the pudding over strawberries then half the tub of cool whip over the pudding.
  7. Sprinkle with the crumbled Flake bar (or shaved almonds, or grated chocolate of your choice).
  8. Repeat layers as above and refrigerate for a few hours. Can be done the night before but must be covered and refrigerated until service.
  9. Swiss rolls can be replaced with pound cake or lady fingers. Homemade custard can be used instead of Jello pudding and etc --
  10. The times for prep and "cooking" are estimates as I spread the prep work over an evening then left it in the fridge over night.

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