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Creamsicle Trifle


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Rate this recipe 4.6/5 (18 Votes)
Creamsicle Trifle 1 Picture


  • For Trifle:
  • 16 lady fingers (split in two bowls)
  • 6-8 tablespoons of Grand Marnier liqueur
  • 1/2 gallon Orange Sherbet
  • 1/2 gallon Vanilla Ice Cream
  • For Whipped Cream:
  • 2 cups heavy cream
  • 2 tablespoons sugar
  • 3 teaspoons vanilla


Adapted from


Step 1

1. Break ladyfingers into thirds. Put the pieces into two separate bowls. Sprinkle 3-4 tablespoons Grand Marnier over the first bowl of ladyfingers (if you would like to use less liqueur, mix 3 tablespoons Grand Marnier with 1 tablespoons water). Briefly mix with a spoon, then let the ladyfingers sit and soak in the liquor, until ladyfingers are soft. Repeat when you are ready for the second layer.

2. Spread a 1” layer of orange sherbet on the bottom of the trifle dish {we used a 7 inch diameter trifle dish}. Smooth the edges with a spatula, dipped in warm water.

3. Make a layer of ladyfingers. Position the ladyfingers around the edge of the trifle dish first. Then fill in the center with the remaining ladyfingers.

4. Put the trifle dish in the freezer for 10 minutes to firm up the sherbet.

5. Spread a 1” layer of vanilla ice cream over the ladyfingers.

6. Make a second layer of ladyfingers on top of the vanilla ice cream.

7. Put the trifle dish in the freezer for 10 minutes to firm up the ice cream.

8. Spread a 1″ layer of orange sherbet on the top of the trifle. Place the dish back in the freezer.

9. Combine the heavy cream, sugar and vanilla in the bowl of a standing mixer. Beat with the whisk attachment until the cream is whipped and fluffy, but holds its shape.

10. Spread the whipped cream on top of the trifle and garnish as you wish.

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