This pound cake trifle features salted honey, vanilla pudding, homemade stabilized (!) whipped cream, gingersnaps, and white chocolate sauce for a uniquely-flavored layered dessert. This make-ahead trifle is perfect for serving a crowd!
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Salted Honey and White Chocolate Pound Cake Trifle

This pound cake trifle features salted honey, vanilla pudding, homemade stabilized (!) whipped cream, gingersnaps, and white chocolate sauce for a uniquely-flavored layered dessert. This make-ahead trifle is perfect for serving a crowd!
Course Dessert
Prep Time 35 minutes
Total Time 35 minutes
Servings 12
Author Alyssa

Ingredients

For the vanilla pudding:

  • 2 cups 2% milk
  • 3.4-oz box instant vanilla pudding mix

For the stabilized whipped cream:

  • 3 tbsp cold water
  • 0.25-oz packet unflavored gelatin (about 2 1/4 tsp)
  • 2 cups heavy whipping cream
  • 1/2 cup confectioners' sugar, sifted

For the rest of the trifle:

  • 18 oz pound cake (about 1 1/2 loaves), cut into 1" cubes
  • 5 tbsp honey, divided
  • 1/4 tsp coarse sea salt, divided
  • 15 gingersnap cookies, crushed
  • 2.25 oz Torani White Chocolate Sauce, divided (about 4 1/2 tbsp)

Instructions

For the pudding:

  • Prepare instant vanilla pudding according to package directions. For mine, I whisked together milk and pudding mix well until no lumps remain. Press a sheet of plastic wrap to the top of the pudding and refrigerate until ready to use.

For the stabilized whipped cream:

  • Stir together gelatin and water in a small sauce pan. Let it sit for 1-2 minutes as it begins to thicken up.
  • Place the sauce pan over low heat on the stove for 2-3 minutes, or until the gelatin dissolves. Remove the pan from the heat for everything to cool slightly.
  • While it's cooling, add the cream and confectioners' sugar to a bowl. Beat on high speed until it begins to thicken. Reduce speed to low and slowly drizzle in the dissolved and slightly cooled gelatin mixture.
  • Increase speed back to high and whip until stiff peaks form. Refrigerate if not assembling trifle right away.

For the the rest of the trifle:

  • Place a layer of pound cake cubes (6 oz) on the bottom of trifle bowl or serving dish.
  • Drizzle one-third of the honey over top of the pound cake layer, then scatter a pinch of coarse salt over top.
  • Next layer one-third of the prepared vanilla pudding, and then scatter crumbs from about five ginger snaps on the pudding.
  • Layer one-third of the whipped cream on top of the ginger snap crumbs, then drizzle 0.75 oz of the Torani White Chocolate Sauce on top (or as much as you like).
  • Repeat the layers until your trifle bowl or serving dish is full. Top with ginger snap crumbs. Store leftover portions in the refrigerator.