Monday, April 22, 2013

Trifle Cake...mmm mmm good!

This is my first recipe post and let me tell's a good one! I spent less than an hour on this yummy dessert and it was definitely a hit. It is a perfect dessert for spring and summer...lots of fruit and very light on the stomach! You can even choose low fat options for less caloric intake.

1-2 containers of frozen whip ( I used an 8 ounce and a 12 ounce because of the size of the bowl, but it's up to you)
1 (8 ounce) container of sour cream
1 (9 inch) angel food cake
1 (3.4 ounce) package instant vanilla pudding mix
3 kiwis, peeled and sliced
1 package of strawberries
1 box of blueberries
3 bananas
1 can of crushed and drained pineapple

  1. In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping.
  2. Cut the cake into thirds, horizontally.
  3. Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices. Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used.
  4. Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and blueberries. Refrigerate until serving.

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