All American Pineapple & Fruit Trifle Recipe
Ingredients
| 1 DOLE® Fresh Pineapple | ||
| Frozen peaches | 1 Cup (16 tbs), thawed | |
| Frozen strawberries | 1 Cup (16 tbs), thawed | |
| Raspberries | 1 Cup (16 tbs), frozen | |
| 1 angel food cake (10 inches in diameter) | ||
| Instant vanilla pudding mix package | 1 | |
| 1/3 cup cream sherry | ||
| Frozen whipped topping | 1/2 Cup (16 tbs), thawed | |
Directions
Twist crown from pineapple.
Cut pineapple in half lengthwise.
Refrigerate half for another use, such as fruit salad.
Cut fruit from shell with knife.
Cut fruit into thin wedges.
Reserve 3 wedges for garnish; combine remaining pineapple wedges with peaches, strawberries and raspberries.
Cut cake in half.
Freeze half for another use.
Tear remaining cake half into chunks.
Prepare pudding according to package directions.
In 2-quart glass bowl, layer half of each: cake, sherry, fruit mixture and pudding.
Repeat layers once.
Cover; refrigerate 1 hour or overnight.
Cut pineapple in half lengthwise.
Refrigerate half for another use, such as fruit salad.
Cut fruit from shell with knife.
Cut fruit into thin wedges.
Reserve 3 wedges for garnish; combine remaining pineapple wedges with peaches, strawberries and raspberries.
Cut cake in half.
Freeze half for another use.
Tear remaining cake half into chunks.
Prepare pudding according to package directions.
In 2-quart glass bowl, layer half of each: cake, sherry, fruit mixture and pudding.
Repeat layers once.
Cover; refrigerate 1 hour or overnight.
Chef
