Fruit Trifle
- 2 (4 ounce) packages French vanilla pudding mix
- 1 cup sour cream
- 2 cups 2% milk
- 1 teaspoon orange peel
- 1 angel food cake
- 2 pints strawberries
- 2 cups Cool Whip
- 1 tablespoon raspberry jelly, seedless
- 1 teaspoon white rum
- Wash and prep the fruit into bite size pieces.
- If I am using strawberries, I save several large ones to garnish the top of the Trifle.
- Slice the Angel Food Cake horizontally into three even layers.
- In a large bowl mix milk and pudding.
- Once the pudding thickens, add the Sour Cream and Orange Peel.
- Then fold in the Cool Whip.
- Mix the Raspberry Jelly and White Rum adjusting as necessary to finish with a substance that can brushed onto each layer of cake.
- In a Trifle Bowl, place the first layer of cake, brush the jam/rum mixture on then add 1/2 of the fruit and 1/2 of the pudding mixture.
- Repeat with the second layer.
- You should end up with pudding mixture on top.
sour cream, milk, orange peel, cake, pints strawberries, raspberry jelly, white rum
Taken from www.food.com/recipe/fruit-trifle-505982 (may not work)