In a medium bowl, mix whipped cream cheese, sweetened condensed milk and Cool Whip until well combined.
Crumble each cake, setting aside a ¼ cup of each color for topping.
To assemble trifle, alternate each color of cake with a layer of cream. It's up to you how you would like to layer the colors, but I chose, purple, yellow, pink and blue at the top.
To finish, sprinkle remaining cake crumbs on top.
Notes
Color Consistency: Achieving vibrant and consistent colors for each layer is key to making your Easter trifle visually appealing. To ensure uniformity, use a precise measurement for food coloring drops. Consider using gel food coloring for more intense colors, and adjust the quantity according to your preference.
Cake Crumbling Technique: When crumbling the cakes for layering in the trifle, ensure that the pieces are uniform in size to maintain a balanced texture throughout the dessert. You can use a fork or your hands to crumble the cakes, making sure to reserve a portion of each color for the final decorative topping.
Chill for Flavor Infusion: For the best flavor and texture, refrigerate the assembled trifle for at least a few hours before serving. This allows time for the flavors to meld together and for the cream mixture to infuse into the cake layers, resulting in a deliciously moist and flavorful dessert experience.