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Blackberry Lime Mini Trifles

Layers of deliciously moist vanilla cake, fluffy lime cream filling, Golden Oreos, and sweet homemade blackberry sauce!
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Prep Time 2 hours
Cook Time 32 minutes
Total Time 2 hours 32 minutes
Course Dessert
Cuisine American
Servings 9 Mini Trifles

Ingredients
  

Cake:

  • 1 box yellow cake mix
  • 1 (3.4 oz) box instant vanilla pudding mix
  • 1 cup vegetable oil
  • 1 cup sour cream
  • 3 large eggs
  • ½ cup milk
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract
  • Pinch of salt

Blackberry Sauce:

  • 4 cups blackberries (fresh or frozen)
  • ⅔ cup granulated sugar
  • 3 Tablespoons cornstarch
  • ⅛ teaspoon of salt

Key Lime Filling:

  • 1 ½ cups heavy cream
  • ⅓ cup powdered sugar
  • 8 ounces cream cheese, softened
  • 1 ½ cups milk
  • 1 (5.1 oz) box instant vanilla pudding mix
  • ½ cup freshly-squeezed lime juice
  • 1 Tablespoon lime zest
  • 1 teaspoon vanilla
  • ¾ teaspoon almond extract
  • 1 (14.3 oz) package Golden Oreos (36 cookies)

To Garnish:

  • Freshly-whipped cream
  • Fresh lime wedges

Instructions
 

Make the Cake:

  • Preheat the oven to 350ºF, and spray a 9x13-inch baking dish with nonstick cooking spray.
  • In a large mixing bowl, stir all of the cake ingredients together until smooth; batter will be thick.
  • Pour batter into prepared baking dish. Bake for 28-32 minutes, or until toothpick inserted in the center comes out clean. Allow cake to cool completely, then cut into cubes.

Make the Blackberry Sauce:

  • In a medium saucepan, heat the blackberries over medium heat until they soften and their juices start to release, about 3-4 minutes. In a separate bowl, combine the sugar, cornstarch, and salt. Add mixture to the blackberries and continue cooking until it begins to thicken, about 2-3 minutes. Pour into a shallow bowl and place in the refrigerator to cool completely.

Make the Lime Filling:

  • In the well-chilled bowl of an electric stand mixer fitted with a whisk attachment, whip the heavy cream and powdered sugar together until stiff peaks form. Transfer whipped cream to another bowl and place in refrigerator to keep chilled.
  • Return bowl to mixer. Switch whisk attachment out and replace with paddle attachment. Beat cream cheese until smooth. Gradually stir in the milk, about 1/4 cup at a time, scraping down the sides of the bowl as needed. Once all the milk has been added, switch back to whisk attachment and add pudding mix, lime juice, zest, vanilla, and almond extract. Beat on high for 2 minutes until mixture is smooth and thickened.
  • Add 1/4 of the whipped cream to the bowl and mix thoroughly. Remove bowl from mixer and use a rubber spatula to gently fold the rest of the whipped cream into the lime filling. Transfer filling to a pastry bag or a gallon-sized ziploc bag with the tip of the corner cut off.

To Layer:

  • Place a layer of cake cubes into the bottom of each jar. You'll use half of the cake. Then pipe half of the filling into each jar. Crumble or chop three Oreos into each jar. Spoon half of the berry sauce evenly among the jars. Add another layer of cake cubes (using up the last half of the cake), followed by the rest of the filling and the rest of the berry sauce. If desired, garnish each jar with a whipped cream and a fresh lime wedge.