This was beautiful as well as tasty. I skipped the canned pears because they did not seem to add much, as far as color or flavor. My company loved it and ate it all. I will definitely make again.
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 :)
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!
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!
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.