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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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For a large group, try doubling this recipe and layering it in a punch bowl, writes Verna Peterson from Omaha, Nebraska. Let guests serve themselves. Don't be surprised if the bowl gets licked clean. Ingredients:
1 package (9 ounces) yellow cake mix |
1 can (20 ounces) pineapple tidbits, drained |
2 medium firm bananas, sliced |
2 medium peach or nectarines, peeled and sliced |
2 cups sliced fresh strawberries, divided |
2 cups cold milk |
1 package (3.4 ounces) instant vanilla pudding mix |
1 cup heavy whipping cream |
1 tablespoon sugar |
1/2 cup fresh blueberries |
2 kiwifruit, peeled and sliced |
Directions:
1. Prepare and bake cake according to package directions, using a 9-in. round baking pan. Cool; cut into 1-in. cubes. In a large bowl, combine the pineapple, bananas, peaches and 1/2 cup strawberries.
2. In another bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set.
3. In a small bowl, beat cream until soft peaks form. Add sugar; beat until stiff peaks form.
4. In a 3-qt. trifle bowl, layer half of the cake cubes, fruit mixture, pudding and whipped cream. Repeat layers. Top with blueberries, kiwi and remaining strawberries. Cover and refrigerate for 4 hours or overnight. Yield: 12-14 servings.
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