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Chocolate and Fruit Trifle Recipe

Photo by: Taste of Home Chocolate and Fruit Trifle Recipe

This refreshing dessert layered with devil's food cake, a creamy pudding mixture, red berries and green kiwi is perfect for the holidays. I like making it in a clear glass trifle bowl to show off its festive colors. -Angie Dierikx, State Center, Iowa

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Chocolate and Fruit Trifle Recipe

Prep: 20 min. + chilling Bake: 20 min. + cooling

Yield: 12-16 Servings

20 20 40

Ingredients

1 package (18-1/4 ounces) devil's food cake mix
1 can (14 ounces) sweetened condensed milk
1 cup cold water
1 package (3.4 ounces) instant vanilla pudding mix
2 cups heavy whipping cream, whipped
2 tablespoons orange juice
2 cups fresh strawberries, chopped
2 cups fresh raspberries
2 kiwifruit, peeled and chopped

Directions

Prepare cake batter according to package directions; pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Crumble enough cake to measure 8 cups; set aside. (Save remaining cake for another use.)
In a large bowl, whisk the milk, water and pudding mix for 2 minutes. Let stand for two minutes or until soft-set. Fold in the whipped cream.
To assemble, spread 2-1/2 cups pudding mixture in a 4-qt. glass bowl. Top with half of the crumbled cake; sprinkle with 1 tablespoon orange juice. Arrange half of the berries and kiwi over cake.
Repeat pudding and cake layers; sprinkle with remaining orange juice. Top with remaining pudding mixture. Spoon remaining fruit around edge of bowl. Cover and refrigerate until serving. Yield: 12-16 servings.

Originally published as Chocolate and Fruit Trifle in Quick Cooking December 2000, p27

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