INGREDIENTS1 (12 ounce) container Cool Whip, thawed
1 (8 ounce) container sour cream
2 (9 inch) angel food cake
1 (3.4 ounce) package instant vanilla pudding mix
3 kiwis, peeled and sliced
1 pint fresh strawberries, sliced
1 cup blueberries
3 bananas, peeled and sliced
1 pineapple juice
DIRECTIONS
Soak the sliced bananas in pineapple juice for 3 hours. In a medium bowl, prepare pudding mix as directed. Fold in the sour cream and the Cool Whip. Cut the cake into small pieces.
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, strawberries, kiwi, blueberries and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used. Refrigerate at least 3 hours before serving.
I did it! I did it! This was so easy to make and yummy! I had a dinner at my house tonight for my running team for the Wasatch Back Relay and I made the trifle! It was a hit and there wasn't any leftovers! Thanks Alix for the delicious dessert! :)
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