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Dulce de Leche Churro Trifle

Refreshing, fuss-and-gluten-free Dulce de Leche Churro Trifle... the perfect treat for your summer party!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8


  • 1 can sweetened condensed milk 14 oz
  • 1 tablespoons unsalted butter melted
  • 1 teaspoon pure vanilla extract
  • 3/4 cup heavy whipping cream or more to whip and garnish top of trifle
  • 1/2 can dulce de leche or caramel spread
  • 5-6 tablespoons granulated sugar
  • 1-2 tablespoons ground cinnamon


  • In a large non stick saucepan, stir well the sweetened condensed milk with the melted butter. Cook over medium heat, stirring constantly with a wooden spoon, for about 10-15 minutes or until mixture has thickened and starts pulling away from the bottom of the pan.
    Sweetened condensed milk being combined with melted butter in a saucepan with a wooden spoon
  • Remove from the heat and stir in both the vanilla and 1/2 cup of heavy cream until obtaining a creamy, homogeneous mixture. Let cool for about 10 minutes and then place 2 Tablespoons into each shot glass.
  • In a medium bowl, stir in the remaining 1/4 cup of heavy cream with 1/2 can of dulce de leche until obtaining a homogeneous mixture. Place 1-2 tablespoons of the dulce de leche mixture into each shot glass. Top with 2 Tablespoons of the cooked condensed milk mixture.
  • Mix the sugar with the cinnamon in a small bowl. Sprinkle about 1-2 teaspoons of the sugar-cinnamon mixture on top of each trifle, and then pipe beaten whipped cream on top -- only if desired. Refrigerate and serve either as prepared or drizzled with any remaining dulce de leche/heavy cream mixture. YIELD: 7-9 shot glasses
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