Fruity Angel Food Trifle

This summery dessert showcases an attractive assortment of fresh and canned fruit.


16 servings


4 cups cold milk
2 (3.4 ounce) packages instant vanilla pudding mix
1 (9 inch) prepared angel food cake*
1 (8 ounce) carton frozen whipped topping, thawed
1 (20 ounce) can pineapple tidbits, drained
1 (15 ounce) can sliced pears, drained
1 pint strawberries, sliced
4 kiwifruit, peeled, halved, and thinly sliced
1 cup fresh or frozen blueberries, thawed


In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes; set aside. Split cake horizontally into thirds; place one layer in a 5-quart serving bowl that is 9 inches in diameter. Top with a third of the pudding, whipped topping and fruit. Repeat layers twice. Cover and chill for at least 3 hours.

Additional Information

* Before assembling trifle, check to make sure that the diameter of your serving bowl is large enough to accommodate the diameter of your cake. If the cake is too large, trim it to fit or cut into cubes.


Store covered in refrigerator.

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