"The belly rules the mind."--Spanish Proverb

Trifle Recipe

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This recipe for Trifle, by , is from Food from Our Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Fles
Added: Thursday, June 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 frozen Sara Lee pound cake
1 large can sliced peaches
2 cans Thank you vanilla pudding
2 other fruits such as blueberries, strawberries, raspberries, (1 quart each)
whipped topping

Directions:
Directions:
Prepare the day before serving for best results.Slice cake thinly and layer 1/2 in bottom of large glass bowl. Arrange sliced peaches over cake next so they can be seen from outside of bowl. Sprinkle some of the juice over the peaches.Spread one can of pudding over peaches to the edge of the bowl. Layer rest of cake over next and sprinkle more peach juice over this layer too. Follow with one of the fruits, and then spread second can of pudding over fruit to the edges. The recipe calls for another fruit layer next and then to be covered with cool whip to the edges and covered and refrigerated overnight. Garnish with a few pieces of fruit or mint leaves. BUT, since Bob doesn't like whipped topping I wait and put my last layer of fruit on several hours before serving and serve whipped topping on the side. That also prevents my strawberries or raspberries from getting too mushy, etc. if using those as the top layer.

Number Of Servings:
Number Of Servings:
20+
Preparation Time:
Preparation Time:
30-40 min.
Personal Notes:
Personal Notes:
I serve this at many large gatherings since it can be stretched so easily, using extra fruit in the layers, or even an extra can of pudding and another layer of fruit.

 

 

 

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