Strawberry Angel Trifle

• 1 angel food cake
• 1/2 c. strawberry fruit spread, melted and divided
• 1 (22 oz.) can lemon pie filling
• 1 (12 oz.) carton frozen nondairy whipped topping, thawed
• 1 (20 oz.) can pineapple chunks, drained
• 4 kiwi fruit, peeled and sliced
• 2 pt. strawberries, hulled and sliced

1. Tear half of angel food cake into bite size pieces.
2. Place pieces into bottom of 3-quart glass bowl.
3. In bowl, combine pie filling and whipped topping.
4. Drizzle cake pieces with 1/4 cup fruit spread.
5. Then spread half of filling mixture over cake pieces.
6. Layer half of the pineapple, kiwi and strawberries over filling mixture.
7. Tear remaining cake into bite size pieces and place over filling.
8. Repeat layers with remaining ingredients. Cover with plastic wrap and refrigerate at least 4 hours before serving.

cake, strawberry fruit spread, lemon pie filling, pineapple, fruit, strawberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=792406 (may not work)