Festive Fruit Trifle A delicious fruit cake.
1 pkg (8 serving size) instant vanilla pudding,
2 cups low-fat milk,
1 tub (8 oz) fat free thawed whipped topping, divided,
1/2 cup raspberry preserves, divided,
1 pkg (10 to 12 oz) prepared angel food cake,
2 tbsp fresh lemon juice,
6 cups DOLE® Frozen Wildly Nutritious Mixed Fruit,
1 tbsp sliced almonds, toasted,
Step 1: Mix together pudding and milk until smooth. Stir in half of the whipped topping into pudding.
Step 2: Spread 2 tablespoons raspberry preserves on bottom and sides of an eight-cup glass bowl or trifle bowl.
Step 3: Slice cake into cubes. Layer cake cubes in bottom of bowl.
Step 4: Combine remaining preserves with lemon juice. Drizzle 2 tablespoons over cake. Spread on 1/3 pudding mixture and top with 1/3 fruit. Repeat process ending with fruit on top.
Step 5: Spoon whipped topping around edge of bowl. Sprinkle with almonds.
Step 6: Refrigerate for 6 hours or overnight.