Trifle, Joy's Prizewinning Trifle Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: * 1 (12 ounce) container frozen whipped topping, thawed
* 1 (8 ounce) container sour cream
* 1 (9 inch) angel food cake
* 1 (3.4 ounce) package instant vanilla pudding mix
* 3 kiwis, peeled and sliced
* 1 pint fresh strawberries, sliced
* 3 bananas, peeled and sliced
* 1 (15 ounce) can crushed pineapple, drained
* 1 sprig fresh mint (optional)
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Directions: |
Directions: 1. In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping.
2. Cut the cake into thirds, horizontally.
3. Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices. Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used.
4. Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint. Refrigerate until serving. |
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Personal
Notes: |
Personal
Notes: This is absolutely wonderful. The perfect summer dessert. I use fat free cool whip, reduced fat sour cream, sugar free white chocolate pudding, and pineapple in natural juices (not heavy syrup). The sf pudding is the small box, though I ended up using more sour cream (about 8 oz), more cool whip (about 20 oz) and 1.5 packages of the sf pudding. It makes it quite pudding-y, but I don't know how you spread it much thinner than I do. Mine would comfortably feed 8 (with large portions), but could easily do up to 12. This is excellent, excellent, excellent.
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