Six-Fruit Trifle

• 1 package (9 ounces) yellow cake mix
• 1 can (20 ounces) pineapple tidbits, drained
• 2 medium firm bananas, sliced
• 2 medium peach or nectarines, peeled and sliced
• 2 cups sliced fresh strawberries, divided
• 2 cups cold milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 cup heavy whipping cream
• 1 tablespoon sugar
• 1/2 cup fresh blueberries
• 2 kiwifruit, peeled and sliced

1. Prepare and bake cake according to package directions, using a 9-in. round baking pan. Cool; cut into 1-in. cubes. In a large bowl, combine the pineapple, bananas, peaches and 1/2 cup strawberries.
2. In another bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set.
3. In a small bowl, beat cream until soft peaks form. Add sugar; beat until stiff peaks form.
4. In a 3-qt. trifle bowl, layer half of the cake cubes, fruit mixture, pudding and whipped cream. Repeat layers. Top with blueberries, kiwi and remaining strawberries. Cover and refrigerate for 4 hours or overnight.

yellow cake, pineapple, bananas, peach, fresh strawberries, cold milk, heavy whipping cream, sugar, fresh blueberries, kiwifruit

Taken from www.tasteofhome.com/recipes/six-fruit-trifle/ (may not work)