Quick recipe tips
If you’re making the sponge cake from scratch, I recommend making it the day before.
Don’t get too bogged down in creating perfect layers or making sure everything is even. It will be delicious even if it seems imperfect.
You can do it with 3 layers or 6 layers. It depends on how big your trifle dish is and what you prefer.
If you prefer to use Cool Whip as homemade whipping cream, you will need about 12 ounces of Cool Whip.
If you need to transport these tripes or want them to be served outside, I recommend adding gelatin to the cream cheese whipped cream to help it hold up. To do this, mix 2 teaspoons of gelatin powder and 2 tablespoons of water in a small bowl. Let the mixture rest for 5-7 minutes. Once hardened, microwave the gelatin mixture for 10 seconds until liquid again. Finally, add the gelatine (in three batches) to the cream cheese whipped cream after the vanilla.