Irish Cream Trifle

Fluffy and fruit-forward, this dessert from @honestfoodie_blog is made extra creamy by mixing vanilla pudding with a cup of Saint Brendan’s. Feel free to add extra chocolate on top and enjoy with an indulgent Saint Brendan’s cocktail.



  • 1 Large Box of Angel Food Cake
  • 2 Boxes of Instant Vanilla Pudding
  • 3 Cups Milk
  • 1 Cup Saint Brendan’s Irish Cream
  • 4 Bananas
  • 12 Strawberries
  • 1 Tub Whipped Cream
  • 1 Bar Milk Chocolate for Shaved Topping (Optional)



  1. Add 2 cups of milk to a large mixing bowl and slowly stir in the pudding with a hand mixer. Mix for 2 minutes then let sit.
  2. In another mixing bowl, add 1 cup of milk and 1 cup of Saint Brendan’s Irish Cream. Slowly mix in the pudding with a hand mixer. Mix for 2 minutes then let sit.
  3. Pour both puddings into 2 separate containers to chill overnight in the fridge.



  1. Assemble your trifle the next day. Cut angel food cake in half. Cut one half into 1 ½ inch pieces and layer the bottom of your trifle bowl.
  2. Next, thinly slice 2 bananas and layer them on top of the cake.
  3. Then, slice 5 strawberries and create a layer on top of the bananas.
  4. Next, mix ½ cup of Saint Brendan’s pudding and ½ cup of plain vanilla pudding with a spatula. Layer on top of strawberries.
  5. Repeat again with the rest of the angel food cake, bananas, strawberries, and pudding. Reserve several fruit slices to decorate the top.
  6. Add big scoops of whipped cream on top of the last pudding layer. Spread around evenly being careful not to mix with pudding.
  7. Decorate with strawberry and banana slices and shaved chocolate on top.
  8. Enjoy instantly or chill for 2 hours.