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Fruit Trifle Recipe

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This recipe for Fruit Trifle is from Byrd Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pkgs (3 oz) cook and serve vanilla pudding mix
2 cups milk
1½ cups Dole Canned Pineapple Juice
1 cup raisins
1 Carton (8 oz) frozen whipped topping, thawed
2 cans (8 oz each) crushed pineapple
1 16 oz pound cake
1 jar (10 oz) raspberry jam, melted
1 can (15-¼ oz) tropical fruit salad
2 T sliced almonds, toasted
raspberries
Directions:
Directions:
Cook pudding per package directions. Use milk and juice as cooking liquid. Cool. Save 1 T raisins for garnish. Stir remaining raisins and 3/4 carton whipped topping into pudding.

Measure and drain 1/2 cup pineapple for garnish. Cut cake into chunks. Pour 1 cup pudding mixture into 3 quart glass bowl. Top with half of each: cake, jam, remaining undrained pineapple, undrained tropical fruit, and pudding.

Repeat layers. Chill 20 minutes or overnight. Spoon remaining whipped topping over trifle. Garnish with reserved pineapple, raisins, almonds, and raspberries.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
25 minutes, chill 20 minutes

 

 

 

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