Ingredients
Scale
- 2 boxes (10 count total) Little Debbie Christmas Tree Cakes (Vanilla variety)
- 1 package (3.4 oz) Instant Vanilla Pudding Mix (plus milk required by package directions)
- 1 container (8 oz) Whipped Topping (like Cool Whip), thawed
- Optional: Red and green sprinkles for extra garnish
Instructions
- Start by unwrapping all the Little Debbie Christmas Tree Cakes. Set aside two of the prettiest cakes to use as a topper later. Cut the remaining cakes into bite-sized cubes, roughly one inch in size. In a separate medium mixing bowl, whisk together the instant vanilla pudding mix and the cold milk according to the package instructions. Let the pudding sit for five minutes until it reaches a soft-set consistency.
- Gently fold half of the thawed whipped topping into the prepared vanilla pudding to create a light, mousse-like texture. Take a large glass trifle bowl or a clear deep dish. Place half of the cubed Christmas Tree Cakes at the bottom of the bowl. Pour half of the pudding mixture over the cake layer, spreading it evenly to the edges so the layers are visible through the glass.
- Add the remaining cubed cakes on top of the pudding layer. Spread the rest of the pudding mixture over those cakes. Top the entire dish with the remaining plain whipped topping, smoothing it out or creating decorative peaks with a spatula. Place the two reserved whole cakes on top of the trifle and add extra sprinkles if desired. Refrigerate for at least one hour before serving to allow the flavors to meld.
- Cook Time: 15 minutes