For the past couple of years I have made a trifle for dessert on Easter.
I’m not sure why, but now I seem to associate this Springtime holiday with a light and refreshing dessert, and trifle (especially one filled with fruit) seems to fit the bill!

Last year I made a cute bunny trifle featuring carrot cake and Peeps.
The year before that I made a pineapple upside-down trifle with pineapple, coconut, and strawberries, yummy.

But this Rainbow Trifle might be my favorite yet. It was full of fruit, and maybe it’s just my pregnancy cravings, but I couldn’t get enough of it! It has seven layers of Angel Food cake, vanilla pudding, and fruit to represent each of the seven colors of the rainbow.
Also, when I was writing this post I came to the realization that the word “rainbow” has seven letters and there are seven colors in a rainbow!
Mind=blown.
Hubby=not as impressed.

A couple of tips:

• I used one box mix of Angel food cake, then split the batter to dye it, then poured both back into a 9×13″ pan (each on one side). There are no instructions for baking an Angel Food cake in a 9×13″ pan, so I was afraid it wouldn’t turn out, but it worked perfectly. I baked mine for a couple minutes less than the lowest time listed, and about 15 degrees less than the temperature indicated.
• I only used one box of vanilla pudding and split it in two to dye again, but next time I would use two boxes of pudding mix, one of each color. Also, I prefer the sugar free/fat free pudding.
• As always, I used Wilton Icing Colors to dye my pudding and Angel Food Cake. I love the vibrant colors you can achieve without watering down whatever you’re making.