Sour Punch Trifle

Sour Punch Trifle

Sour Punch Trifle

With Sour Punch® Candy

sour punch trifle


Makes 4–6 Servings



  • Sour Punch Easter Straws
  • 1 box vanilla cake mix or pre-made cake
  • One 3oz-box of pudding mix
  • 2 cups milk
  • 1 1/2 cups sliced strawberries
  • 1 cup blueberries
  • 1 cup blackberries

(or store-bought whipped cream):

  • 1 1/2 cups heavy cream
  • 1/4 cup powdered sugar

01. Prepare and Cut Cake

Prepare cake mix according to instructions on the box. When the cake is ready, cut into small cubes and set aside.

sour punch trifle ingredients

02. Prepare Pudding and Begin Layering Ingredients

Prepare Pudding Mix by mixing with cold milk. Cover with plastic wrap and place in the refrigerator to set for 5 minutes, then place in a piping bag and set aside.

Prepare the whipped cream by whipping the heavy cream and powdered sugar until soft peaks form. Place into a piping bag.

Begin layering the ingredients in a glass or jar, starting with the cake.

trifle layer

03. Add Pudding and Berries

Next, add a layer of pudding.

After that, sprinkle on a few berries.

pudding and berries in trifle

04. Add Whipped Cream and Sour Punch Straws

Next, add a layer of whipped cream.

Then, add a layer of Sour Punch Straws.

whipped cream and sour punch straws in trifle

05. Top with Berries and Enjoy

Repeat until the glass or jar is full.

Top with berries and enjoy!

sour punch trifle

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Sour Punch Funnel Cake

Sour Punch Funnel Cake

Sour Punch Funnel Cake

With Sour Punch® Candy

sour punch funnel cake


Makes 4–6 Servings


  • Sour Punch Easter Bites
  • 2 1/2 cups flour
  • 4 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 1/3 cup milk
  • Vegetable oil
  • Powdered sugar

01. Mix Dry Funnel Cake Ingredients

Mix together flour, baking powder and salt in a bowl.

funnel cake ingredients

02. Mix Wet Funnel Cake Ingredients

In another bowl, mix together the eggs, milk and sugar.

Mix the dry and wet ingredients together.

making a funnel cake

03. Place Batter in Piping Bag

Place the batter into a piping bag and cut a hole in the tip.

Heat vegetable oil in a skillet or deep fryer.

funnel cake piping bag

04. Cook and Top with Powdered Sugar and Sour Punch

When the oil is hot, pipe batter into the oil in circular motions.

Cook for about 3 minutes on each side until golden brown.

Place on a cooling rack and sprinkle with powdered sugar.

Top with Sour Punch Easter Bites and enjoy!

sour punch funnel cake

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Easter Egg Cookies

Easter Egg Cookies

Easter Egg Cookies

With Sour Punch® Candy

easter egg cookies with sour punch candy



  • 7 tablespoons (93 grams) unsalted butter, room temperature
  • 1/3 cup + 1 tablespoon (83 grams) granulated sugar
  • ½ teaspoon table salt
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup + 1 tablespoon (148 grams) all purpose flour
  • 2 ½ teaspoon (7 grams) cornstarch


  • ¾ cup + 1 tablespoon (130 grams) powdered sugar

  • 8 tablespoons (113 grams) butter

  • 1/8 teaspoon table salt


  • Baked and cooled cookies

  • Frosting

  • Sour Punch Easter Straws

  • Sour Punch Easter Twists

  • Sour Punch Easter Bites

01. Combine Ingredients to Create Cookie Dough

In the bowl of a stand mixer, combine the butter, sugar, and salt. Using the paddle attachment, mix until smooth and creamy – about 3 minutes. You can also do this by hand if you don’t have a mixer!

Add the egg yolks and vanilla and stir to combine.

Add the flour and stir on low speed until all the flour has disappeared into the dough.

Remove the dough from the mixing bowl and place it on a sheet of parchment paper.

Using a rolling pin over the top sheet of parchment, roll the dough out to an even ¼” thickness.

02. Refrigerate Dough Then Cut Egg-Shaped Cookies

Slide the sheet of parchment-lined cookie dough onto a tray and place it in the refrigerator.

Refrigerate for 30 minutes or up to 4 hours.

Preheat the oven to 350F. Line a baking sheet with parchment paper.

Remove the cookie dough from the fridge and peel off the top layer of parchment.

Using an egg-shaped cookie cutter, cut cookies from the sheet.

easter egg cookie shapes

03. Bake Cookies for 15 Minutes

Place the cookie dough eggs onto the baking sheet, spacing them evenly on the tray.

Bake for 15 minutes, until pale in the middle and light golden brown on the edges.

Let cool completely.

baked easter egg cookies

04. Make Frosting

In the bowl of stand mixer, combine the butter and salt.

Beat the butter for 3 minutes, until very creamy.

Add ½ of the powdered sugar and mix on low speed until combined.

Add the remaining powdered sugar. Mix on low speed until combined.

Turn the mixer speed up to medium-high, and blend until the frosting is very light and fluffy – about 5 minutes.

05. Decorate with Sour Punch Candy

Cut the Sour Punch Straws into a variety of sizes—very small, small, and medium, and full length.

Using an offset spatula or butter knife, dollop a small amount of frosting into the center of one cookie. Spread it around to cover the top of the cookie.

Use the various Sour Punch candies to decorate your cookies with squiggles, stripes, or polka dots.

sour punch candy on easter cookies

06. Store at Room Temperature

Repeat with the remaining cookies.

Cookies will keep at room temperature, well covered, for up to one week.

easter egg cookies

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