Fruit Trifle

This Trifle is simple to make and is always a hit. You can use whatever fruit is in season. I have used blueberries, bananas and peaches and sometimes will combine. In July will make it with blueberries and strawberries which show very patriotic in a Trifle Bowl.

• Ready In: 30 mins
• Serves: 12
• Yields: 1 pieces

Ingredients

• 2 (4 ounce) packages French vanilla pudding mix
• 1  cup sour cream
• 2  cups 2% milk
• 1  teaspoon  orange peel
• 1  angel food cake
• 2  pints strawberries
• 2  cups Cool Whip
• 1  tablespoon  raspberry jelly, seedless
• 1  teaspoon white rum

Directions

1. Wash and prep the fruit into bite size pieces. If I am using strawberries, I save several large ones to garnish the top of the Trifle.
2. Slice the Angel Food Cake horizontally into three even layers.
3. In a large bowl mix milk and pudding. Once the pudding thickens, add the Sour Cream and Orange Peel. Then fold in the Cool Whip.
4. Mix the Raspberry Jelly and White Rum adjusting as necessary to finish with a substance that can brushed onto each layer of cake.
5. In a Trifle Bowl, place the first layer of cake, brush the jam/rum mixture on then add 1/2 of the fruit and 1/2 of the pudding mixture. Repeat with the second layer. You should end up with pudding mixture on top.