6 Fruit Trifle...+...Chocolate Trifle Recipe

For a large group, try doubling this recipe and layering it in a punch bowl.Don't be surprised if the bowl gets licked clean.

• 12-14 Servings
• Prep: 20 min. Bake: 20 min. + chilling

20

Ingredients

• 1 package (9 ounces) yellow cake mix
• 1 can (20 ounces) pineapple tidbits, drained
• 2 medium firm bananas, sliced
• 2 medium peach or nectarines, peeled and sliced
• 2 cups sliced fresh strawberries, divided
• 2 cups cold milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 cup heavy whipping cream
• 1 tablespoon sugar
• 1/2 cup fresh blueberries
• 2 kiwifruit, peeled and sliced

Directions

• Prepare and bake cake according to package directions, using a 9-in. round baking pan. Cool; cut into 1-in. cubes. In a large bowl, combine the pineapple, bananas, peaches and 1/2 cup strawberries.
• In another bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set.
• In a small bowl, beat cream until soft peaks form. Add sugar; beat until stiff peaks form.
• In a 3-qt. trifle bowl, layer half of the cake cubes, fruit mixture, pudding and whipped cream. Repeat layers. Top with blueberries, kiwi and remaining strawberries. Cover and refrigerate for 4 hours or overnight. 

Chocolate Trifle Recipe

• 8-10 Servings
• Prep: 30 min. + chilling

30

ingredients

• 1 package (18-1/4 ounces) chocolate fudge cake mix
• 1 package (6 ounces) instant chocolate pudding mix
• 1/2 cup strong coffee
• 1 carton (12 ounces) frozen whipped topping, thawed
• 6 Heath candy bars (1.4 ounces each), crushed

Directions

• Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside.
• Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2 or 5-qt. trifle dish or decorative glass bowl.
• Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping.
• Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving.