I Can Eat the Entire Trifle

• 1 (12 ounce) container frozen whipped topping, thawed
• 1 (8 ounce) container sour cream
• 2 (9 inch) angel food cake (I have also used 1 pound cake)
• 1 (3 1/2 ounce) package vanilla instant pudding mix
• 1 cup milk
• 3 -5 kiwi fruits, peeled and sliced
• 1 pint fresh strawberries, sliced
• 3 bananas, peeled and sliced
• 1 (15 ounce) can crushed pineapple, drained (save juice to soak bananas)
• 1 sprig of fresh mint (optional)

1. In a medium bowl, prepare the pudding mix according to package directions using only 1 cup of milk.
2. Fold in sour cream and whipped topping.
3. Cube the cake(s).
4. Slice kiwi and strawberry into slices.
5. Line a large trifle or other glass serving bowl with the strawberries and kiwi slices in pretty layers sticking to the glass bowl, reserving two whole strawberries and two kiwi slices for top decoration.
6. Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture.
7. Repeat layering until all ingredients are used.
8. Make fan garnishes of whole strawberries by slicing from just below the stem.
9. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint.
10. Refrigerate at least 3 hours before serving.
11. Note 1: Instead of fresh strawberries, you can choose to use fresh raspberries and blueberries.
12. Note 2: Soak the bananas in the pineapple juice so they won't get dark.

frozen whipped topping, sour cream, angel food cake, vanilla instant pudding, milk, fruits, fresh strawberries, bananas, pineapple, mint

Taken from www.food.com/recipe/i-can-eat-the-entire-trifle-366942 (may not work)