Fruit Trifle

• 1 box Large Size Instant Vanilla Pudding
• 1 pint Sour Cream
• 1 loaf Large Family Size Sara Lee Frozen Pound Cake Or An Angle Food Cake, Cut In Bite Sized Pieces
• 2 cans Pie Filling ( The Type Depends On The Fruit That You Are Using)
• 3 cups Variety Of Fresh Fruit, Depending On What Type Of Trifle You Want.
• 1 tub Small Size Cool Whip

1. The cook time refers to the time needed to refrigerate...at least six hours and longer is better.
2. Make pudding as directed on the box. Let stand for 5 minutes. Stir in the pint of sour cream.
3. Cut cake into bite sized pieces.
4. In trifle bowel or large casserole:
5. Layer half of each ingredient: cake, pudding, pie filling, fresh fruit ( if using). Repeat layers and top off with Cool Whip.
6. Refrigerate at least 6 hours, but best if it sets overnight. This keeps, when covered, for a few days ( if there are any left overs ).
7. I have made this with blueberries, strawberries, peaches and cherries. I prefer to use pound cake.
8. Also good if you sprinkle a bit of Amaretto over the pound cake layers for an adult version !

vanilla pudding, sour cream, cake, pie filling, variety of fresh fruit

Taken from tastykitchen.com/recipes/desserts/fruit-trifle/ (may not work)