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PINEAPPLE FRUIT TRIFLE




List of Ingredients



• 1 FRESH PINEAPPLE
  
• 1 CUP FROZEN SLICED PEACHES, THAWED
  
• 1 CUP FROZEN STRAWBERRIES, THAWED AND SLICED
  
• 1 CUP FROZEN RASPBERRIES, THAWED
  
• 1 ( 10" ANGEL FOOD CAKE
  
• 1 ( 4 SERVING SIZE) VANILLA FLAVOR INSTANT PUDDING MIX
  
• 1/3 CUP CREAM SHERRY
  
• 1/2 CUP THAWED FROZEN WHIPPED TOPPING
  






Instructions



1. TWIST CROWN FROM PINEAPPLE. CUT PINEAPPLE IN HALF LENGTHWISE. COVER AND REFRIGERATE OTHER HALF. CUT FRUIT FROM SHELL INTO THIN WEDGES. RESERVE 3 WEDGES FOR GARNISH, COMBINE REMAINING PINEAPPLE WITH PEACHES, STRAWBERRIES AND RASPBERRIES.
   
   
2. CUT CAKE IN HALF. FREEZE THE OTHER HALF FOR ANOTHER USE. TEAR REMAINING CAKE INTO CHUNKS.
   
   
3. PREPARE PUDDING MIX ACCORDING TO PACKAGE DIRECTIONS.
   
   
4. IN A 2 QUART GLASS SERVING BOWL, OR TRUFLE BOWL, ARRANGE HALF OF ANGEL FOOD CHUNKS, SPRINKLE WITH HALF OF CREAM SHERRY. TOP WITH HALF OF FRUIT MIXTURE THAN HALF OF PUDDING. REPEAT LAYERS. COVER AND CHILL FOR 1 HOUR OR OVERNIGHT.
   
   
5. JUST BEFORE SERVING, GARNISH WITH WHIPPED TOPPING AND RESERVED PINEAPPLE WEDGES.
   
   






Final Comments


ENJOY!