Mini Fruit Cocktail Trifles


A bite-size trifle with fruit, cake, and an almond flavored filling.

Prep time: 30 mins

Total time: 30 mins

Serves: 24

Created by Lisa Huff of Snappy Gourmet

8 oz (1 package) cream cheese softened
3 2⁄5 oz (1 package) instant vanilla pudding mix
1 1⁄2 c milk
1⁄2 c amaretto (or substitute ½ cup milk + 1 tsp almond extract)
12 oz frozen whipped topping defrosted; divided
1 frozen butter pound cake (approx. 10.75 oz.) defrosted
1⁄2 ds sliced almonds
24 maraschino cherries (optional)

In a large mixing bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in pudding mix until well combined. Reduce speed to low, then slowly add milk and amaretto (or extra milk/almond extract mixture) while beating, until well combined and smooth. Fold in about 2/3 of whipped topping (approx. 3 cups). Reserve the rest for later. Cover and place in refrigerator.


Slice defrosted cake into 12 slices then chop into small cubes. Set aside.


With kitchen scissors or a knife, chop fruit into bite sized pieces. Set aside.


To assemble, divide cake cubes among 24 small mason jars. Spoon about 3 tbsp of filling over cake and top with 2 tbsp of fruit. Top each with 1 tbsp of remaining whipped topping, almonds and a maraschino cherry (optional).


Store in refrigerator until ready to serve.



  • Be sure to beat in the milk and amaretto slowly to the cream cheese and pudding mixture, otherwise, it will get lumpy. If it does get lumpy you can pour the mixture into a blender and process until smooth.


  • Instead of amaretto, you can substitute 1/2 cup milk and 1 teaspoon almond extract.
  • Instead of pound cake you can substitute any yellow or white cake chopped into small cubes.