Ingredients
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1 (12 ounce) container cool whip frozen whipped topping, thawed (or use whipped cream)
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1 (8 ounce) container sour cream
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1 (9 inch) angel food cake
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1 (3 1/2 ounce) package cream cheese flavor instant pudding mix (or use vanilla pudding mix)
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3 large kiwi fruits, peeled and sliced
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1 pint fresh strawberries, sliced
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3 -4 bananas, sliced
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2 (15 ounce) cans crushed pineapple (drained, can use one can, I use two!)
Instructions
- Prepare a large clear glass trifle bowl or a large glass serving bowl.
- Drain the pineapple then soak the banana slices in the juice for 5-8 minutes before using for the trifle.
- In a bowl fold the sour cream with the unprepared cream cheese pudding mix and Cool Whip topping until well combined.
- Using a serrated knife slice the cake into thirds horizontally.
- Line the large trifle dish with strawberry and kiwi slices (save some strawberry slices to decorate the top of the trifle).
- Place one layer of the cake into the bottom if the trifle dish, then top with 1/3 of the banana slices and then spoon and spread 1/3 of the crushed pineapple, then 1/3 of the Cool Whip topping mixture.
- Repeat with the second cake slice, bananas, pineapple then Cool Whip topping.
- Repeat one more time ending with the Cool Whip mixture on top.
- Top with the reserved strawberry slices in decorative fashion.
- Refrigerate until serving.