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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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This summery dessert showcases an attractive assortment of fresh and canned fruit. I refined the original recipe over time to suit our family's tastes, explains Louise Bouvier of Lafleche, Saskatchewan. Ingredients:
4 cups cold milk |
2 packages (3.4 ounces each) instant vanilla pudding mix |
1 prepared angel food cake (8 to 10 ounces) |
1 carton (8 ounces) frozen whipped topping, thawed |
1 can (20 ounces) pineapple tidbits, drained |
1 can (15-1/4 ounces) sliced pears, drained |
1 pint strawberries, sliced |
4 kiwifruit, peeled, halved and thinly sliced |
1 cup fresh or frozen blueberries, thawed |
Directions:
1. In a large bowl, beat milk and pudding mix on low speed for 2 minutes; set aside.
2. Split cake horizontally into thirds. Place one layer in a 5-qt. trifle or serving bowl that is 9 in. in diameter. Top with a third of the pudding, whipped topping and fruit. Repeat layers twice. Cover and chill for at least 3 hours. Yield: 16-20 servings.
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