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All-American Pineapple and Fruit Trifle




Source of Recipe


Internet


List of Ingredients




1 fresh Tropical Pineapple
1 cup Fresh Frozen Sliced Peaches, partially thawed
1 cup Fresh Frozen Sliced Strawberries, partially thawed,
1 cup DOLE® Fresh Frozen Raspberries, partially thawed
1 (10-inch) angel food cake
1 package (4-serving size) vanilla flavor sugar free instant pudding and pie filling mix
1/3 cup cream sherry
1/2 cup thawed frozen whipped topping


Recipe



Twist crown from pineapple. Cut pineapple in half lengthwise. Refrigerate one half for another use, such as fruit salad. Cut fruit from shell. Cut fruit into thin wedges. Reserve 3 wedges for garnish; combine remaining pineapple with peaches and berries.

Cut cake in half. Freeze one half for another use. Tear remaining cake into chunks.

Prepare mix according to package directions.

In 2-quart glass serving bowl, arrange half of cake chunks; sprinkle with half of sherry. Top with half each fruit mixture and pudding. Repeat layers. Cover; chill 1 hour or overnight.

Just before serving, garnish with whipped topping and reserved pineapple wedges.

Makes 8 to 10 servings