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    Six-Fruit Trifle Recipe


    Source of Recipe


    Taste of Home February/March 2005, p5

    List of 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

    Recipe



    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.

 

 

 


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