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Fruit Trifle
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Description
My nephew’s wife, Trina, made this for Christmas in 2005. It has been a favorite ever since. You can use a variety of fruit. Best if it sets for a few hours or overnight to develop flavors. You can really be artistic with the fruit if using a trifle bowel, but I have placed this in a large casserole dish also and it still is wonderful! Everyone will want the recipe, once they tasted this, so be prepared.
Ingredients
- 1 box Large Size Instant Vanilla Pudding
- 1 pint Sour Cream
- 1 loaf Large Family Size Sara Lee Frozen Pound Cake Or An Angle Food Cake, Cut In Bite Sized Pieces
- 2 cans Pie Filling ( The Type Depends On The Fruit That You Are Using)
- 3 cups Variety Of Fresh Fruit, Depending On What Type Of Trifle You Want.
- 1 tub Small Size Cool Whip
Preparation
The cook time refers to the time needed to refrigerate…at least six hours and longer is better.
Make pudding as directed on the box. Let stand for 5 minutes. Stir in the pint of sour cream.
Cut cake into bite sized pieces.
In trifle bowel or large casserole:
Layer half of each ingredient: cake, pudding, pie filling, fresh fruit ( if using). Repeat layers and top off with Cool Whip.
Refrigerate at least 6 hours, but best if it sets overnight. This keeps, when covered, for a few days ( if there are any left overs ).
I have made this with blueberries, strawberries, peaches and cherries. I prefer to use pound cake.
Also good if you sprinkle a bit of Amaretto over the pound cake layers for an adult version !
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stellap on 12.19.2009
I make a similar trifle, using purchased pound cake, or a yellow cake from a cake mix.
Instead of the sour cream, I mix one 8 ounce container of mascarpone cheese with the vanilla pudding. Personally, I prefer sweetened fresh fruit, like raspberries, or mixed frozen sweetened raspberries and strawberries, and I like real whipped cream, even though I am lactose intolerant, so I may change my mind about that!
This dessert is fast to prepare, and impressive to serve!