All-American Pineapple & Fruit Trifle
- 1 dole tropical gold fresh pineapple
- 1 cup dole fresh frozen sliced peaches, partially thawed
- 1 cup dole fresh frozen sliced strawberries, partially thawed
- 1 cup dole fresh frozen raspberries, partially thawed
- 1 (10 inch) angel food cake
- 1 (3 1/2 ounce) package vanilla flavor instant pudding and pie filling mix
- 13 cup cream sherry
- 12 cup thawed frozen whipped topping
- Twist crown from pineapple.
- Cut pineapple in half lengthwise.
- Refrigerate one half for another use, such as fruit salad.
- Cut fruit from shell.
- Cut fruit into thin wedges.
- Reserve 3 wedges for garnish; combine remaining pineapple with peaches and berries.
- Cut cake in half.
- Freeze one half for another use.
- Tear remaining cake into chunks.
- Prepare mix according to package directions.
- In 2-quart glass serving bowl, arrange half of cake chunks; sprinkle with half of sherry.
- Top with half each fruit mixture and pudding.
- Repeat layers.
- Cover; chill 1 hour or overnight.
- Just before serving, garnish with whipped topping and reserved pineapple wedges.
tropical gold fresh pineapple, peaches, strawberries, frozen raspberries, angel food cake, cream sherry
Taken from www.food.com/recipe/all-american-pineapple-fruit-trifle-145418 (may not work)