How to Make Fast and Easy Summer Fruit Dessert
Fruit trifle served in an elegant glass-sided bowl or fluted glass is perfect for a summertime dessert or afternoon tea. It's light and delicious. It's also easy to keep the ingredients on hand for unexpected company. Use what you have available -- fresh summer berries make a good presentation. Or stack bananas, grapes and oranges. The trick is to use a store-bought angel food cake and layer it with instant pudding to make an easy go-to dessert when you have unexpected company. Does this Spark an idea?
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Instructions
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1
Cut the cake into bite-sized pieces. Cover the bottom of the trifle glass or bowl with the cake pieces.
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2
Mix two packages of instant pudding according to the instructions. While it is still thin, pour a third of the pudding mixture over the first layer of cake.
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3
Cover the pudding with whipped cream and fruit. Don't worry if it is not covered completely.
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4
Add another layer of cake, pudding, whipped cream and fruit until the bowl is filled. End with whipped cream and garnish with fruit.
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5
Refrigerate for 30 minutes so the pudding will set.
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Tips & Warnings
Whip a block of cream cheese and add the instant pudding mix to make a cheesecake fruit trifle.
Cover the trifle with plastic wrap and place in the refrigerator if not serving immediately.
Store-bought angel food cake keeps in the freezer. It thaws quickly, or can go in the microwave for a few seconds.
Refrigerate for at least 1/2 hour so the pudding will set.
References
- Photo Credit Jupiterimages/Comstock/Getty Images
