Cotton Candy Honey Berry Trifle

by Annie Sisk

Cotton Candy Honey Berry Trifle

Serves 8 – Prep 15 min (no bake)

Ingredients

  • 10 oz pound cake, cut into ¾-inch cubes

  • 2 cups mixed fresh berries (strawberries, blueberries, raspberries)

  • 1 cup vanilla pudding, cold

  • 1½ cups whipped cream or whipped topping, divided

  • 6 Tbsp Firebee Cotton Candy Honey, gently warmed

  • Optional garnish: mint leaves or extra berries

Assembly

  1. Sweet-soak the cake. In a small bowl, drizzle 3 Tbsp warmed Cotton Candy Honey over the pound-cake cubes; toss gently to coat.

  2. Layer #1. Scatter half the honey-soaked cake in the bottom of a 2-qt glass trifle dish. Spoon ½ cup pudding evenly over the cubes, then add 1 cup mixed berries.

  3. Layer #2. Repeat with remaining cake, pudding, and berries.

  4. Cloud topping. Fold 1 Tbsp honey into 1 cup whipped cream; dollop on top.

  5. Finish. Drizzle the final 2 Tbsp honey in a zig-zag over the whipped cream. Sprinkle extra berries or mint if desired. Serve immediately or chill up to 4 hours (cover to keep the whipped cream fluffy).

Pro Tips

  • Make-ahead hack: Assemble layers, cover, and refrigerate. Add whipped-cream topping and last honey drizzle just before serving.

  • If you need a bigger batch for a potluck, double everything and use a punch-bowl-sized trifle dish.

  • Swap pound cake for angel-food or brownies for fun flavor twists—Cotton Candy Honey complements them all.

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