Six-Fruit Trifle Recipe

5 1 2
Six-Fruit Trifle Recipe
Six-Fruit Trifle Recipe photo by Taste of Home
Publisher Photo

Six-Fruit Trifle Recipe

Read Reviews
5 1 2
Publisher Photo
"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."
MAKES:
12-14 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + chilling
MAKES:
12-14 servings
TOTAL TIME:
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.
Originally published as Six-Fruit Trifle in Taste of Home February/March 2005, p5

  • 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
  1. 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.
  2. In another bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set.
  3. In a small bowl, beat cream until soft peaks form. Add sugar; beat until stiff peaks form.
  4. 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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anne.mcd User ID: 1279246 63346
Reviewed Apr. 29, 2012

"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 :-)"

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