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Six-Fruit Trifle
"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."
12-14 Servings
Prep: 20 min. Bake: 20 min. + chilling
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.
© Taste of Home 2011