Mini Fruit Cocktail Trifles

Mini Fruit Cocktail Trifles Recipe - easy dessert with fruit cocktail, cake, and pudding!

Mini Fruit Cocktail Trifles are the perfect treat for your summer parties!  If you don’t have a lot of time to come up with something for your next potluck or dinner party, this recipe for Mini Fruit Cocktail Trifles is perfect for you!  Takes minutes to prepare and can easily be stored in the fridge until party time and only about $1 per serving! Plus I have a great giveaway, sponsored by Libby’s, that you’re not going to want to miss!

Mini Fruit Cocktail Trifles |

How about a fun giveaway to start???




(Check out my GIVEAWAY page regularly for more sweeps!)

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One winner will receive a prize package from Libby’s including a Williams-Sonoma Cherry Wood Serving Tray Set  and a variety of Libby’s Fruits & Vegetables products. (approximate value: $100)

This is a sponsored post.  I was compensated by Libby’s to develop a recipe and post.  Prize package was supplied by Libby’s.   All thoughts and opinions are my own.

Mini Fruit Cocktail Trifles | snappygourmet.comMy kids love gobbling up Libby’s No Sugar Added Fruit Cocktail and Peach Slices!  Having some around the house definitely comes in handy and not just for the kids.  When I needed a quick and easy dessert I turned to Libby’s No Sugar Added Fruit Cocktail and Peach Slices and some other ingredients I had around the house.  Everyone always seems to love “mini” desserts so I got out my mini mason jars (although small bowls or glasses would work great too), and before I knew it, I had these adorable Mini Fruit Cocktail Trifles that were ready in no time!

Mini Fruit Cocktail Trifles | snappygourmet.comTo start, make the yummy filling!  Beat the cream cheese, then beat in the pudding mix.  I used vanilla pudding mix but you could use any flavor you’d like.  Then slowly (VERY slowly or you’ll get lumps!) beat in the milk and amaretto (or milk and almond extract) until smooth.  Gently fold in about 2/3 of the whipped topping.  Save the rest of the whipped topping for later.  Cover the filling and refrigerate while preparing the rest of the recipe.

Mini Fruit Cocktail Trifles |

While the filling is in the fridge for the Mini Fruit Cocktail Trifles,  drain the fruit and chop it into bite size pieces.  I actually used kitchen scissors which took no time at all!

Mini Fruit Cocktail Trifles |

Chop up some pound cake.  I used defrosted frozen premade pound cake, but you could use any kind of yellow or white cake.  Now time to assemble!

Mini Fruit Cocktail Trifles |

To assemble, divide cake cubes among 24 small mason jars (or small bowls/cups). Spoon filling over cake then top with fruit. Top each trifle with a small dollop  of reserved whipped topping, sliced almonds, and a maraschino cherry if desired. Store in refrigerator until ready to serve.

Mini Fruit Cocktail Trifles |

Instead of “Mini” Fruit Cocktail Trifles, you could make this in a large serving bowl.  That would work just as well!

Mini Fruit Cocktail Trifles |

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Mini Fruit Cocktail Trifles
Recipe type: Dessert
Cuisine: American
Prep time:
Total time:
Serves: 24
A bite-size trifle with fruit, cake, and an almond flavored filling.
  • 1 (8 oz.) package cream cheese, softened
  • 1 (3.4 oz.) package instant vanilla pudding mix
  • 1½ cups milk
  • ½ cup amarreto (or susbtitute ½ cup milk plus 1 teaspoon almond extract)
  • 1 (12 oz.) tub frozen whipped topping, defrosted; divided
  • 1 (10.75 oz.) frozen butter poundcake, defrosted
  • 1 (14.75 oz.) can Libby's fruit cocktail, drained
  • 1 (15 oz.) can Libby's yellow cling peach slices, drained
  • ½ cup sliced almonds
  • 24 maraschino cherries (optional)
  1. 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) to bowl while beating, until well combined and smooth. Fold in about ⅔ of whipped topping (about 3 cups), reserving rest for later. Cover, and place in refrigerator.
  2. Slice defrosted cake into 12 slices, then chop into small cubes. Set aside.
  3. With kitchen scissors or a knife, chop fruit into bite size pieces. Set aside.
  4. To assemble, divide cake cubes among 24 small mason jars. Spoon (about 3 tablespoons) of filling over cake then top with fruit (about 2 tablespoons). Top each with a small dollop (about 1 tablespoon) of reserved whipped topping, almonds, and a maraschino cherry if desired.
  5. Store in refrigerator until ready to serve.
SNAPPY TIPS: 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.

SNAPPY SUBSTITUTIONS: Instead of amaretto, you can substitute ½ cup milk and 1 teaspoon almond extract. Instead of pound cake you can substitute any yellow or white cake chopped into small cubes.

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  1. Ricotta stuffed crepes sound amazing!

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