Start by combining your 1/2 cup orange juice with the 1/4 teaspoon agar-agar powder in a small bowl. Whisk it really well so no lumps form — this only takes about 2 minutes. Let it sit for just one minute so the powder hydrates a little. This creates that gorgeous jelly layer that holds everything together in your summer fruit trifle no bake.

Dice your 2 cups sponge cake into bite-sized cubes (think about half-inch pieces). Don't stress if some crumble more than others — that actually helps them absorb flavor better. I usually just use store-bought pound cake because it's sturdier and honestly saves time. Toss these cubes gently with a splash of that orange juice mixture so they get slightly moist.

Prep all your fresh fruit while you've got momentum going. That's 1 cup mixed berries (no need to dice those), 1 cup diced mango, and 1 cup diced kiwi. I keep everything in separate bowls so I can layer strategically — the bright colors are half the appeal. Don't combine them yet.

Make your pudding layer by whisking together 1 cup vanilla pudding, 1/4 cup whipped cream, 1 teaspoon vanilla extract, and 1/4 cup sugar. Blend for about 60 seconds until it gets fluffy and light. This takes regular pudding from boring to genuinely creamy. Trust me, this mixture makes the difference between an okay trifle and one people actually remember.

Grab your trifle bowl or a large glass dish (I use a 3-quart clear bowl because you can see those beautiful layers). Start layering: place about one-third of your cake cubes on the bottom. Don't pack them down — just let them settle naturally. This layered trifle dessert is all about those visible stripes.

Now add half your pudding mixture right over those cake pieces, spreading gently. Follow that with half your mixed berries scattered on top, then half your mango, then half your kiwi. The colors really pop when you layer them separately instead of mixing everything together. I arrange kiwi on top since it's the brightest green.

Repeat everything one more time — remaining cake cubes, remaining pudding, remaining fruit. Top the whole thing with your 1/4 cup chopped pistachios and 1/4 cup toasted coconut flakes for crunch and visual interest. Cover with plastic wrap and refrigerate at least 2 hours (or overnight, no problem). This summer fruit trifle no bake keeps beautifully for up to 48 hours.