Fruit Trifle
A trifle shouldn’t become overly soggy overnight unless it is layered with very juicy fruits. The angel food cake layers in this fruit trifle will absorb some moisture from the pudding and fruit, resulting in a soft and moist texture. If you prefer more distinct layers, assemble the fruit trifle no more than four to six hours before serving.
Ingredients
- 2 cups heavy whipping cream
- 6 tablespoons confectioners' sugar
- 1 teaspoon vanilla extract
- 3 cups cold whole milk
- 2 packages (3.4 ounces each) instant vanilla pudding mix
- 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
- 2-1/4 cups sliced fresh strawberries
- 2 cups sliced peeled peaches
- 1-1/2 cups sliced peeled kiwifruit
- 1-1/2 cups sliced ripe banana
Directions
- In a large chilled glass bowl, beat cream using chilled beaters until it begins to thicken. Add confectioners' sugar and vanilla extract; beat until soft peaks form. Set aside.
- In a small mixing bowl, combine milk and pudding mix. Beat on low speed for 2 minutes.
- Place half of the cake cubes in a large trifle bowl or 4-qt. glass serving bowl. Top with half the pudding, 1 cup strawberries, 1 cup peaches, 3/4 cup kiwifruit, 3/4 cup sliced banana and a third of the whipped cream. Top with remaining cake, pudding, 1 cup strawberries, remaining 1 cup peaches, remaining 3/4 cup kiwifruit, remaining 3/4 cup banana and whipped cream. Garnish with remaining 1/4 cup sliced strawberries.
