Fruity Angel Food Trifle
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.
Blueberries
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
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1In a large bowl, beat milk and pudding mix on low speed for 2 minutes; set aside.
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2Split 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.
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