A trifle is the hot-mess-best-friend of desserts.
Embrace perversion and make a Pop-Tart trifle.
It combines the mechanics of an ice box cake with the nostalgic flavors of your favorite Pop-Tarts.
Start by making a sweetened whipped cream.
This takes five to ten minutes, depending on the power of your machinery.
This is not exactly necessary.
Once the whipped cream is ready, layer a quarter of the cream into the bottom of a bowl.
Add hunks and crumbles of Pop-Tarts in an even layer.
Resist the urge to eat it now.
Cover the bowl, and rest the trifle in the fridge for at least four hours, or overnight.
The available moisture from the whipped cream will soak into the pastry, softening it.
Its worth the wait.
Decorate it with sprinkles to maximize the whimsy, but do so just before serving.
The dye from the sprinkles will bleed out into the whipped cream over time.
The leftovers might look like a sad clown tomorrow, but today your trashy trifle shall be pristine.
Every scoop is a fluffy heap of colorful jam and cake-like pastry bites.
I used four packs of Pop-Tarts, or eight single tarts.
You could use a single flavor or mix and match however you kindly.
I used four Cherry Frosted and four Frosted Confetti Cupcake, which was a great success.
Keep leftovers covered in the fridge for up to five days.
Stir in the vanilla extract, if using.
Add a quarter of the whipped cream to the bottom of a bowl.
Crumble a third of the Pop-Tarts over the whipped cream in an even layer.
Top with another quarter of the whipped cream and smooth it into an even layer.
Repeat with the Pop-Tarts and whipped cream, ending with a layer of cream.
Cover the bowl and rest the trifle in the fridge for at least four hours, or overnight.
Decorate with sprinkles before serving.
