Six-Fruit Trifle Recipe

Six-Fruit Trifle Recipe photo by Taste of Home

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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."

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Six-Fruit Trifle Recipe

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

Yield: 12-14 Servings

20 20 40

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

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.
In another bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set.
In a small bowl, beat cream until soft peaks form. Add sugar; beat until stiff peaks form.
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.

Originally published as Six-Fruit Trifle in Taste of Home February/March 2005, p5

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Six-Fruit Trifle

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(1-1) of 1 reviews

Reviewed on Apr. 29, 2012 by anne.mcd

I was surprised to see no reviews for this dessert as it is my husband's favourite (minus the banana). It is very easy (especially since I use the store bought pound cake) and turns out great every time. In fact when I bring this to potlucks now, I am usually asked to bring two - one for everyone and one for the kitchen staff, otherwise there is none left when they get around to eating :-)