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    You are in: Home / Recipes / Fruity Angel Food Cake Trifle Recipe
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    Fruity Angel Food Cake Trifle

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on May 08, 2012

    • on December 26, 2009

      I made this for Christmas! The only changes I made were: I made a corn flour spongecake for the cake base, and I made my own whipped cream (and no blueberries). I made 2 of these trifles - one exact to recipe, and the other with the cake soaked in Creamy Sherry. They were both spectacular! They were also spooned into before I could take a photo!!! haha, but they were enjoyed by all. Thank you for the recipe :)

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    • on March 28, 2009

      This is a keeper!!! Since I am dieting, I used fat free milk, fat free pudding mix, and fat free whipped topping. I only used strawberries and blueberries, and it was delicious! My guests had THREE helpings!

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    • on February 07, 2009

      this came out wonderful although I wish I would have had the kiwi fruits my store did not have any, I used my Wilton Stabilized Whipped Cream instead of the frozen whipped topping, I have to state to make certain that the pineapple tidbits are very well drained, or the cake will end up slightly soggy, thanks for sharing Mel!

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    • on May 11, 2008

      Light, fruity, creamy, and 5 stars for how beautiful it looks in a clear bowl. Try any combination of fruits and you won't go wrong. Made this for a family Mothers Day gathering and also for A Taste of Yellow-May's forum in honor of cancer survivors.

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    Nutritional Facts for Fruity Angel Food Cake Trifle

    Serving Size: 1 (188 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 225.3
     
    Calories from Fat 45
    20%
    Total Fat 5.0 g
    7%
    Saturated Fat 3.6 g
    18%
    Cholesterol 6.8 mg
    2%
    Sodium 318.9 mg
    13%
    Total Carbohydrate 42.8 g
    14%
    Dietary Fiber 2.0 g
    8%
    Sugars 28.4 g
    113%
    Protein 4.1 g
    8%

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