Vanilla Vodka Trifles are a beautiful and delicious dessert with just the right amount of booze!
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With purim right around the corner, it’s a great time to introduce you guys to a boozy dessert recipe, amiright?
This isn’t a brand-new recipe at all. In fact, it was written and photographed by me, and published in a magazine four years ago. Honestly, I’m not sure why I never shared the recipe here on the blog until now. At first, I thought I would save it for a book I would write one day (because it was THAT good!). But then, I actually DID publish my cookbook, and for various reasons, this Vanilla Vodka Trifle didn’t make the cut. But the truth is, mini mousse cups and trifles are as popular as ever, and I just knew I needed to share the recipe. I mean, something this good…how could I keep it from the world?!
And considering that VODKA is right there in the title, what better time could there be to share this than before purim, when we spend a whole day drinking? None. Yeah, that’s what I thought!
Let me just tell you guys a few important things about this recipe. Firstly, the cake is divine and you can totally make it, sans trifle. Secondly, the crumble is incredible and you’ll totally want to put it in everything. And on everything. And you’ll want to just nosh on it. And last but definitely not least, booze in your whipped cream is EVERYTHING. Warning though – once you try it, I doubt you’ll be able to enjoy regular whipped cream the same way ever again!
Anyway, now let’s get to the recipe, shall we?
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- 1 cup (2 sticks) margarine
- 2 ½ cups sugar
- 6 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 3 cups flour
- ⅓ cup creamy vanilla vodka blended liqueur (Walder's)
- ⅔ cup soy milk
- 1 cup nondairy whipped topping
- ⅓ cup confectioners’ sugar
- 2 tablespoons creamy vanilla vodka blended liqueur
- 2 cups rolled oats
- ⅔ cup chopped walnuts
- ⅔ cup brown sugar
- 2 teaspoons vanilla extract
- ¼ cup canola oil
- Preheat oven to 350ºF. Grease a 9- x 13-inch pan and set aside.
- In the bowl of an electric mixer, beat together margarine and sugar until creamy. Add eggs, one at a time, beating well to combine after each addition. Add vanilla and baking powder and beat to combine.
- With the mixer on low speed, beat in 1 cup flour, followed by liqueur. Beat in 1 additional cup flour, then half of the milk. Beat in remaining flour and milk. Pour batter into prepared pan and bake for 1 hour.
- In the bowl of an electric mixer, using a whisk attachment, beat whipped topping until stiff.
- Using a rubber spatula, stir in confectioners’ sugar and liqueur, being careful not to over mix.
- Preheat oven to 375ºF.
- In a large bowl, combine oats, walnuts, brown sugar, and vanilla. Spread on a baking sheet and bake for 10 minutes.
- Either cut small rounds of cake the size of your bowls/cups, or crumble the cake and spread a small amount of crumbs at the bottom. Add a layer of the whipped cream, followed by a small amount of the granola crunch. Repeat all layers until cups are full. To keep the trifles neat, add the whipped cream using a piping bag.
- These trifles can be frozen, fully assembled, airtight.
Shalach Manos Tip: These are a great shalach manos too. Simply assemble in a mason jar or other jar with a lid for easiest transportation.
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Thanks for visiting, and enjoy! – Miriam
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