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I have made this several times and it is a huge hit!!! Trifles are easy to put together and look real nice in the trifle.
I did not use the kiwis.
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1 (12 ounce) container frozen whipped topping, thawed (I whip up real whipped cream insead of the Cool Whip type)
1 (8 ounce) container sour cream
1 (9 inch)angel food cake ( I used a store bought poundcake )
1 (3.4 ounce) package instant vanilla pudding mix
3 kiwis, peeled and sliced
1 pint fresh strawberries, sliced
3 bananas, peeled and sliced
1 (15 ounce) can crushed pineapple, drained
Directions
I did not use the kiwis.
106466.jpg
1 (12 ounce) container frozen whipped topping, thawed (I whip up real whipped cream insead of the Cool Whip type)
1 (8 ounce) container sour cream
1 (9 inch)angel food cake ( I used a store bought poundcake )
1 (3.4 ounce) package instant vanilla pudding mix
3 kiwis, peeled and sliced
1 pint fresh strawberries, sliced
3 bananas, peeled and sliced
1 (15 ounce) can crushed pineapple, drained
Directions
- In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping.
- Cut the cake into thirds, horizontally.
- 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.
- Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint. Refrigerate until serving.
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