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Summertime Fruit Trifles Recipe

Summertime Fruit Trifles Recipe photo by Taste of Home

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Eye-catching trifles are easy to prepare when you use purchased pound cake, instant pudding and frozen whipped topping. Letting guests assemble their own makes it fun—and saves you time!—Darlene Brenden, Salem, Oregon

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Summertime Fruit Trifles Recipe

Prep: 45 min. + chilling

Yield: 12 Servings

35 10 45

Ingredients

1/3 cup sugar
1/4 cup all-purpose flour
1-1/2 cups whole milk
1 egg, lightly beaten
1/2 cup orange juice
1 tablespoon butter
1 teaspoon grated orange peel
1 can (20 ounces) crushed pineapple, undrained
1 package (3.4 ounces) instant vanilla pudding mix
1 cup whipped topping
2 cups sliced peeled fresh or frozen peaches, thawed
1 cup sliced fresh strawberries
1 cup fresh raspberries
1/2 cup fresh blueberries
2 loaves (10-3/4 ounces each) frozen pound cake, thawed and cut into 1/2-inch cubes

Directions

In a large saucepan, combine sugar and flour; stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of hot mixture into egg; return all to pan. Bring to a gentle boil, stirring constantly; cook and stir for 2 minutes. Remove from the heat. Gently stir in the orange juice, butter and orange peel. Transfer to a small bowl; refrigerate until chilled.
In large bowl, combine pineapple and pudding mix; fold in whipped topping. In another bowl, combine peaches and berries.
In individual parfait glasses, layer cake cubes, pineapple mixture and berry mixture; top with custard. Refrigerate until serving. Yield: 12 servings.

Nutritional Facts 1 serving equals 367 calories, 12 g fat (7 g saturated fat), 96 mg cholesterol, 324 mg sodium, 60 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as Summertime Fruit Trifles in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p204

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Summertime Fruit Trifles

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Reviewed on Aug. 10, 2012 by KScales

We apologize for the oversight in omitting the custard from the directions. We've adjusted the recipe so the layering should be: cake cubes, pineapple mixture, fruit and custard. The changes will be reflected here soon.

Taste of Home Test Kitchen

Reviewed on Aug. 03, 2012 by wendtsel

What do you do with the custard in the refrigerator?

Reviewed on Jul. 10, 2012 by Babyblue14

you would layer the poundcake, then the fruit, custard, then whipped topping or mix it up, any way would be fine. I like the idea of letting the guests make it themselves.

Reviewed on Jul. 10, 2012 by knich01@yahoo.com

I'm like the other review, not sure how to put it together. Is it an either /or. Either use the cooked custard or the instant pudding mix and layer it with the pund cake cubes & fruit?????????

Reviewed on Jul. 10, 2012 by cookingsince6

This sounds delicious, but am I missing something? I have read the recipe several times and can't figure out what you do with the custard that you make. Does anyone know?

Reviewed on Jul. 10, 2012 by klk672

recipe was not complete,did not mention the custard once it was refrigerated to chill