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Fruity Angel Food Trifle

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Total Time
Prep: 20 min. + Chilling

By Taste Of Home Editorial Team

Recipe by Louise Bouvier, Lafleche, Saskatchewan

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

This summery dessert showcases an attractive assortment of fresh and canned fruit. "I refined the original recipe over time to suit our family's tastes," explains Louise Bouvier of Lafleche, Saskatchewan.

Editor's Note: Before assembling trifle, check to make sure that the diameter of your serving bowl is large enough to accommodate the diameter of your cake. If the cake is too large, trim it to fit or cut into cubes.

Blueberries

If using frozen blueberries, use without thawing to avoid discoloring the batter.
Test Kitchen Approved

Fruity Angel Food Trifle

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Prep Time 20 min
Yield 20 servings

Ingredients

  • 4 cups cold milk
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 1 prepared angel food cake (8 to 10 ounces)
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 can (20 ounces) pineapple tidbits, drained
  • 1 can (15-1/4 ounces) sliced pears, drained
  • 1 pint strawberries, sliced
  • 4 kiwifruit, peeled, halved and thinly sliced
  • 1 cup fresh or frozen blueberries, thawed
Text Ingredients

Directions

  1. In a large bowl, beat milk and pudding mix on low speed for 2 minutes; set aside.
  2. Split cake horizontally into thirds. Place one layer in a 5-qt. trifle or serving bowl that is 9 in. in diameter. Top with a third of the pudding, whipped topping and fruit. Repeat layers twice. Cover and chill for at least 3 hours.
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