Just this once, I will tell you some things about the future. Usually I would not do so because of the terrible, horrifying consequences that could result from disrupting the time line, but this dessert is really good. So keep it under your hats, but right after the cupcake phase has waned, puddings will rise. The recent history of above-average cakes and puddings will then lead naturally into a resurgence of the trifle.
I will let you in on this particular trifle recipe both because it is fantastically delicious, and because it seems to date back to right now. So that's all right!
2 large cans mandarin oranges
1 small pkg. orange gelatin powder
1 pint orange sherbet
1 cup whipping cream, whipped (no sugar or vanilla, just whipped.)
1 angel food cake, cubed
Drain 1 cup liquid from mandarin oranges. Bring to a boil in the microwave. Add gelatin, and stir to dissolve. Cool until just warm. Add orange sherbet, and mix until melted. Gently fold in whipped cream. It is okay if there are uneven streaks, just don't smash those fluffy whipped cream bubbles. Put half the cake cubes in the trifle dish (or other dish that is not as fancy), cramming them together so they will stay in a tight layer. Pour half the orange mixture over the top, cover with a thin layer of whipped topping, and top with half the oranges. On top of the oranges, put the remaining of the cake cubes in, pour over the remaining orange mixture, cover with the remaining oranges, and cover with whipped topping. Refrigerate.
Bonus Garnish Tip:
For attractive orange curls, use a tool like the one shown below (or skill with a knife) to make a long strip of orange peel.
Wind it around a drinking straw, secure the ends with tape, and freeze overnight.