Fruit and Pound Cake Trifle

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Defrost the strawberries, reserving juice. Drain orange segments, reserving juice/syrup. Drain dark cherries, reserving juice.
  • In a large, glass trifle bowl begin assembly by placing a layer of pound cake slices in the bottom of the bowl. Drizzle some of the reserved juices on each slice of cake. spoon 1/2 can of pudding over cake slices. Spoon one of the fruits over the pudding.
  • Continue making additional layers with the remaining cake (drizzled with juice), pudding, and fruit. Arrange the fruit around the sides of the bowl (for the layer) to make it pretty.
  • Refrigerate 8 hours or more.
  • Top with whipped topping before serving. Serve by scooping into individual serving bowls with a large spoon.
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