Mini Fruit Cocktail Trifles


Recipe by Lisa Huff from Snappy Gourmet

Serves: 24

Prep time: 30 min.

Total time: 30 min.


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 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 knife, chop fruit into bite sized pieces. Set aside.

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

Store in refrigerator until ready to serve.



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


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