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Chocolate and Fruit Trifle

 Chocolate and Fruit Trifle
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
12-16 ServingsPrep: 20 min. + chilling Bake: 20 min. + cooling


  • 1 package devil's food cake mix (regular size)
  • 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


  • 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.

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Chocolate and Fruit Trifle (continued)

Directions (continued)

  • Top with remaining pudding mixture. Spoon remaining fruit around
  • edge of bowl. Cover and refrigerate until serving. Yield: 12-16
  • servings.