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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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PUNCH BOWL TRIFLE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Turner Estate in Dallas, Texas in 1997. Ingredients:
2 cans crushed pineapple |
1 package yellow cake mix |
1 package instant vanilla pudding mix |
2 cans cherry pie filling |
4 medium ripe bananas sliced |
2 cans fruit cocktail drained |
2 cans mandarin oranges drained |
1 carton frozen whipped topping thawed |
1 package flaked coconut toasted |
Directions:
1. Drain pineapple reserving juice then set pineapple aside.
2. Prepare cake batter according to package directions substituting pineapple juice for the water.
3. Bake as directed in a greased rectangular cake pan then cool completely.
4. Cut cake into 1 cubes then place half in punch bowl.
5. Top with 1/2 pudding, pie filling, pineapple, bananas, cocktail, oranges, topping and coconut.
6. Repeat layers then cover and chill for 6 hours or overnight.
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