Ingredients for Fruity Angel Food Cake Trifle
- 2 cups milk
- Vanilla Instant Pudding Mix
- 1 (10-12 ounce) angel food cake
- Frozen Whipped Topping
- Pineapple Tidbits
- Pears
- Strawberry
- Kiwi Fruits
- Fresh Blueberries
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How to Make Fruity Angel Food Cake Trifle
- Prepare the pudding: In a mixing bowl, beat 2 cups of milk with 1 (3.4 ounce) package instant vanilla pudding mix on low speed for 2 minutes until smooth and creamy.
- Set aside the pudding to allow it to thicken slightly.
- Slice and prepare the cake: Carefully slice the angel food cake horizontally into three even layers. If your cake is larger than your trifle bowl (approximately 9 inches in diameter), trim the edges to fit or cut the cake into 1-inch cubes.
- Layer the trifle: Place one layer of angel food cake in the bottom of a 5-quart trifle bowl (or a 9-inch diameter serving bowl).
- Add the first layer of filling: Top with one-third of the prepared pudding, one-third of the whipped topping (approximately 8 ounces, one container), and one-third of your desired fruit (about 2 cups, such as berries, peaches, or mandarin oranges).
- Repeat layering: Repeat steps 4 and 5 two more times, ending with a layer of cake.
- Chill and serve: Cover the trifle and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to blend and the trifle to set.
- Garnish and enjoy: Before serving, garnish the trifle with extra fruit, whipped cream, or a sprinkle of powdered sugar. Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
113g
Fat
18g
Carbs
14g
