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Punch Bowl Trifle Recipe

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This recipe for Punch Bowl Trifle, by , is from The Heyboer Family Heritage Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Hagenbush
Added: Wednesday, January 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cans (20 ounces each) crushed pineapple
1 package (18-1/4 ounces) yellow cake mix
1 package (5.1 ounces) instant vanilla pudding mix
2 cans (21 ounces each) cherry pie filling
4 medium ripe bananas, sliced
2 cans (15-1/4 ounces each) fruit cocktail, drained
2 cans(11 ounces each) mandarin oranges, drained
1 carton (16 ounces)frozen whipped topping, thawed
1 package (7 ounces) flaked coconut, toasted

Directions:
Directions:
Drain pineapple, reserving juice; set the pineapple aside. Prepare cake batter according to package directions, substituting pineapples juice for the water (add water if necessary for the required measurement). Bake as directed in a greased 13x9 in. pan. Cool. Meanwhile, prepare pudding according to package directions. Cut the cake into 1 in. cubes; place half in a 6-qt. punch bowl. Top with half of the pudding, pie filling, pineapple, bananas, fruit cocktail, oranges, whipped topping and coconut. Repeat layers. Cover and refrigerate for 6 hours or overnight.

Number Of Servings:
Number Of Servings:
55 (1/2 c. )servings

 

 

 

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