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Punch Bowl Trifle
This impressive-looking trifle is an easy way to serve a big group a little different dessert. It's cool, creamy and loaded with fruit.—Margaret Allen, Abingdon, Virginia
55 Servings
Prep: 25 min. + chilling Bake: 30 min. + cooling
Ingredients
2 cans (20 ounces
each
) unsweetened crushed pineapple
1 package (18-1/4 ounces) yellow cake mix
1 package (5.1 ounces) instant vanilla pudding mix
2 cans (21 ounces
each
) cherry pie filling
4 medium ripe bananas, sliced
2 cans (15-1/4 ounces
each
) fruit cocktail, drained
2 cans (11 ounces
each
) mandarin oranges
1 carton (16 ounces) frozen whipped topping, thawed
1 package (7 ounces) flaked coconut, toasted
Directions
Drain pineapple, reserving juice; set the pineapple aside. Prepare
cake batter according to package directions, substituting pineapple
juice for the water (add water if necessary for the required
measurement). Bake as directed in a greased 13-in. x 9-in. pan.
Cool.
Meanwhile, prepare pudding according to package directions. Cut the
cake into 1-in. cubes; place half in a 6-qt. punch bowl. Top with
half of the pudding, pie filling, pineapple, bananas, fruit
cocktail, oranges, whipped topping and coconut. Repeat layers. Cover
and chill for 6 hours or overnight. Yield: 55 (1/2-cup) servings.
© Taste of Home 2011