11 Thanksgiving Trifle Recipes

A trifle is the easiest way to make a dessert that looks like a showstopper: layers of cake, creamy filling and fruit or sauce stacked in a glass bowl, ready to scoop for a crowd. These Thanksgiving trifles bring pie flavors like pumpkin, apple, pecan and sweet potato into spoonable form, plus a few chocolate, caramel and coconut options.

Every recipe is assembled in a 3- to 4-quart trifle bowl and serves about 12, and all are best made several hours or a day ahead so the layers soften and meld. Many use smart shortcuts like store-bought pound cake, brownies or instant pudding.

1. Pumpkin Gingerbread Trifle

Cubes of dark, spicy gingerbread are layered with a fluffy pumpkin cream cheese mousse and whipped cream for a trifle that captures all the flavors of the season. Crushed gingersnaps on top add crunch.

Servings: 12

Total time: 30 minutes, plus chilling

Ingredients

• 8 ounces cream cheese, softened
• 1 (15-ounce) can pure pumpkin purée
• 3/4 cup packed light brown sugar
• 2 teaspoons pumpkin pie spice
• 2 1/2 cups cold heavy cream
• 1/4 cup confectioners’ sugar
• 8 cups cubed gingerbread cake (from an 8- or 9-inch square cake, homemade or from a mix)
• 1/2 cup crushed gingersnaps

Instructions

1. Beat the cream cheese, pumpkin, brown sugar and pumpkin pie spice until smooth.
2. Whip the cream with the confectioners’ sugar to firm peaks. Fold half into the pumpkin mixture and refrigerate the rest.
3. In a trifle bowl, layer a third of the gingerbread, a third of the pumpkin mousse and a third of the whipped cream. Repeat twice.
4. Cover and refrigerate for at least 4 hours or up to 1 day. Sprinkle with the crushed gingersnaps before serving.

2. Apple Pie Trifle

Warm-spiced stovetop apples, vanilla pudding lightened with whipped cream and crumbled shortbread cookies stack up like a deconstructed apple pie. A drizzle of caramel makes it irresistible.

Servings: 12

Total time: 40 minutes, plus chilling

Ingredients

For the apples:

• 4 tablespoons unsalted butter
• 3 pounds apples, peeled, cored and diced
• 2/3 cup packed light brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 1 tablespoon fresh lemon juice

For the layers:

• 1 (3.4-ounce) box instant vanilla pudding mix
• 2 cups cold whole milk
• 1 1/2 cups cold heavy cream
• 3 cups coarsely crumbled shortbread cookies
• 1/3 cup caramel sauce

Instructions

1. Melt the butter in a large skillet, add the apples, brown sugar, cinnamon and nutmeg and cook for 10 to 12 minutes, until tender. Stir in the cornstarch mixture and lemon juice and cook for 1 minute, until thick. Cool completely.
2. Whisk the pudding mix and milk for 2 minutes and let thicken for 5 minutes. Whip the cream to stiff peaks and fold into the pudding.
3. In a trifle bowl, layer a third of the shortbread, a third of the apples and a third of the vanilla cream. Repeat twice.
4. Cover and refrigerate for at least 4 hours or up to 1 day. Drizzle with caramel before serving.

3. Cranberry Orange Trifle

Cubes of pound cake, a quick homemade cranberry orange sauce and clouds of orange cream are layered for a bright, festive trifle with no baking. It looks stunning in a glass bowl.

Servings: 12

Total time: 30 minutes, plus chilling

Ingredients

For the cranberry sauce:

• 1 (12-ounce) bag fresh cranberries
• 3/4 cup sugar
• 1/2 cup fresh orange juice
• 1 teaspoon grated orange zest

For the orange cream:

• 8 ounces mascarpone or cream cheese, at room temperature
• 1/2 cup confectioners’ sugar
• 2 teaspoons grated orange zest
• 2 cups cold heavy cream

For assembly:

• 1 (16-ounce) pound cake, cut into 1-inch cubes

Instructions

1. Simmer the cranberries, sugar, orange juice and zest for 8 to 10 minutes, until most berries burst and the sauce thickens. Cool completely.
2. Beat the mascarpone, confectioners’ sugar and orange zest until smooth, then add the cream and beat to soft-firm peaks.
3. In a trifle bowl, layer a third of the cake, a third of the cranberry sauce and a third of the cream. Repeat twice.
4. Cover and refrigerate for at least 3 hours or up to 1 day.

4. Pecan Pie Trifle

Buttery pound cake, a glossy stovetop praline pecan sauce and vanilla cream are layered into a trifle that tastes like pecan pie à la mode. It’s rich, so a little scoop goes a long way.

Servings: 12

Total time: 35 minutes, plus chilling

Ingredients

For the praline pecans:

• 1/2 cup (1 stick) unsalted butter
• 1 cup packed light brown sugar
• 1/2 cup heavy cream
• 1/4 teaspoon kosher salt
• 2 cups chopped toasted pecans, plus pecan halves for garnish

For the layers:

• 1 (3.4-ounce) box instant vanilla pudding mix
• 2 cups cold whole milk
• 1 1/2 cups cold heavy cream
• 1 (16-ounce) pound cake, cut into 1-inch cubes

Instructions

1. Bring the butter, brown sugar, cream and salt to a boil and boil for 2 minutes, stirring. Stir in the chopped pecans and cool completely.
2. Whisk the pudding mix and milk for 2 minutes and let thicken. Whip the cream to stiff peaks and fold into the pudding.
3. In a trifle bowl, layer a third of the cake, a third of the praline pecans and a third of the vanilla cream. Repeat twice.
4. Cover and refrigerate for at least 4 hours or up to 1 day. Garnish with pecan halves before serving.

5. Sweet Potato Pie Trifle

A silky, spiced sweet potato cream is layered with crisp vanilla wafers and whipped cream, softening into a Southern-style trifle that tastes like sweet potato pie. Toasted pecans finish it off.

Servings: 12

Total time: 30 minutes, plus chilling

Ingredients

• 2 cups mashed cooked sweet potatoes, cooled
• 8 ounces cream cheese, softened
• 3/4 cup packed light brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 2 1/2 cups cold heavy cream
• 1/4 cup confectioners’ sugar
• 1 (11-ounce) box vanilla wafers
• 1/2 cup chopped toasted pecans

Instructions

1. Beat the sweet potatoes, cream cheese, brown sugar and spices until very smooth.
2. Whip the cream with the confectioners’ sugar to firm peaks. Fold half into the sweet potato mixture and refrigerate the rest.
3. In a trifle bowl, layer a third of the wafers, a third of the sweet potato cream and a third of the whipped cream. Repeat twice.
4. Cover and refrigerate for at least 4 hours or up to 1 day. Top with the pecans before serving.

6. Banana Pudding Trifle

Vanilla wafers, sliced bananas and a creamy pudding lightened with whipped cream make this Southern classic a welcome addition to the Thanksgiving dessert table. The wafers soften into a cake-like layer as it chills.

Servings: 12

Total time: 25 minutes, plus chilling

Ingredients

• 1 (14-ounce) can sweetened condensed milk
• 1 1/2 cups cold whole milk
• 1 (3.4-ounce) box instant vanilla pudding mix
• 2 cups cold heavy cream
• 1 (11-ounce) box vanilla wafers
• 5 ripe bananas, sliced

Instructions

1. Whisk the condensed milk, milk and pudding mix for 2 minutes, then refrigerate for 5 minutes to thicken.
2. Whip the cream to stiff peaks. Fold two-thirds into the pudding and refrigerate the rest.
3. In a trifle bowl, layer wafers, bananas and pudding, repeating three times and saving a few wafers.
4. Top with the reserved whipped cream and crushed wafers. Refrigerate for at least 4 hours or up to 1 day.

7. Salted Caramel Brownie Trifle

Fudgy brownie cubes, chocolate pudding, whipped cream and ribbons of caramel make a decadent trifle for the chocolate lovers at your table. Toffee bits and flaky salt add crunch and balance.

Servings: 12

Total time: 25 minutes, plus chilling

Ingredients

• 1 (9 x 13-inch) pan brownies, homemade or from a mix, cooled and cut into 1-inch cubes
• 2 (3.9-ounce) boxes instant chocolate pudding mix
• 3 cups cold whole milk
• 2 cups cold heavy cream
• 1/4 cup confectioners’ sugar
• 3/4 cup caramel sauce
• 1/2 cup toffee bits
• Flaky sea salt

Instructions

1. Whisk the pudding mix and milk for 2 minutes and let thicken for 5 minutes.
2. Whip the cream with the confectioners’ sugar to stiff peaks.
3. In a trifle bowl, layer a third of the brownies, a third of the pudding, a drizzle of caramel and a third of the whipped cream. Repeat twice.
4. Cover and refrigerate for at least 3 hours or up to 1 day. Top with toffee bits, a final drizzle of caramel and a pinch of flaky salt.

8. Pear Ginger Trifle

Pears poached with fresh ginger are layered with airy angel food cake, a lemony mascarpone cream and crushed gingersnaps. It’s lighter than most Thanksgiving desserts and beautifully elegant.

Servings: 12

Total time: 40 minutes, plus chilling

Ingredients

For the pears:

• 4 ripe but firm pears, peeled, cored and diced
• 1/2 cup sugar
• 1 cup water
• 2 tablespoons fresh lemon juice
• 1 tablespoon grated fresh ginger

For the cream:

• 8 ounces mascarpone, at room temperature
• 1/3 cup confectioners’ sugar
• 1 teaspoon grated lemon zest
• 1 1/2 cups cold heavy cream

For assembly:

• 1 (10-inch) angel food cake, cut into 1-inch cubes
• 1/2 cup crushed gingersnaps

Instructions

1. Simmer the pears, sugar, water, lemon juice and ginger for 8 to 10 minutes, until tender. Cool in the syrup.
2. Beat the mascarpone, confectioners’ sugar and lemon zest until smooth, then add the cream and beat to soft-firm peaks.
3. In a trifle bowl, layer a third of the cake, drizzle with some pear syrup, add a third of the pears and a third of the cream. Repeat twice.
4. Cover and refrigerate for at least 3 hours or up to 1 day. Sprinkle with the gingersnaps before serving.

9. Pumpkin Cheesecake Trifle

Buttery graham crumbs, a no-bake pumpkin cheesecake filling and whipped cream are layered for all the flavor of pumpkin cheesecake without a springform pan. A caramel drizzle finishes it.

Servings: 12

Total time: 25 minutes, plus chilling

Ingredients

• 2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 16 ounces cream cheese, softened
• 1 (15-ounce) can pure pumpkin purée
• 3/4 cup packed light brown sugar
• 2 teaspoons pumpkin pie spice
• 2 1/2 cups cold heavy cream
• 1/4 cup confectioners’ sugar
• 1/3 cup caramel sauce

Instructions

1. Mix the graham crumbs and melted butter.
2. Beat the cream cheese, pumpkin, brown sugar and pumpkin pie spice until smooth.
3. Whip the cream with the confectioners’ sugar to firm peaks. Fold half into the pumpkin mixture and keep the rest for layering.
4. In a trifle bowl, layer a third of the crumbs, a third of the pumpkin cheesecake and a third of the whipped cream. Repeat twice.
5. Cover and refrigerate for at least 4 hours or up to 1 day. Drizzle with caramel before serving.

10. Maple Butterscotch Trifle

Fluffy angel food cake, creamy butterscotch pudding and maple-sweetened whipped cream make a cozy, caramel-toned trifle. Toffee bits and toasted walnuts add crunch on top.

Servings: 12

Total time: 25 minutes, plus chilling

Ingredients

• 2 (3.4-ounce) boxes instant butterscotch pudding mix
• 3 cups cold whole milk
• 2 cups cold heavy cream
• 1/4 cup pure maple syrup
• 1 (10-inch) angel food cake, cut into 1-inch cubes
• 1/2 cup toffee bits
• 1/2 cup chopped toasted walnuts

Instructions

1. Whisk the pudding mix and milk for 2 minutes and let thicken for 5 minutes.
2. Whip the cream with the maple syrup to soft-firm peaks.
3. In a trifle bowl, layer a third of the cake, a third of the pudding and a third of the maple cream. Repeat twice.
4. Cover and refrigerate for at least 3 hours or up to 1 day. Sprinkle with the toffee bits and walnuts before serving.

11. Coconut Cream Pie Trifle

Pound cake cubes, a creamy stovetop coconut custard and whipped cream are topped with toasted coconut for a trifle that tastes like coconut cream pie. It’s a cool, refreshing counterpoint to the spiced desserts.

Servings: 12

Total time: 40 minutes, plus chilling

Ingredients

For the coconut custard:

• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon kosher salt
• 1 (13.5-ounce) can coconut milk
• 1 1/2 cups whole milk
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 cup sweetened shredded coconut

For assembly:

• 1 (16-ounce) pound cake, cut into 1-inch cubes
• 2 cups cold heavy cream
• 1/4 cup confectioners’ sugar
• 1/2 cup sweetened shredded coconut, toasted

Instructions

1. Whisk the sugar, cornstarch and salt in a saucepan, then whisk in the coconut milk, milk and egg yolks. Cook over medium heat, whisking, until thick and bubbling and at least 160°F (71°C).
2. Stir in the butter and 1 cup coconut, press plastic wrap onto the surface and chill for 2 hours.
3. Whip the cream with the confectioners’ sugar to firm peaks.
4. In a trifle bowl, layer a third of the cake, a third of the coconut custard and a third of the whipped cream. Repeat twice.
5. Cover and refrigerate for at least 3 hours or up to 1 day. Sprinkle with the toasted coconut before serving.