Fruit Trifle

Name: Fruit Trifle
Ingredients: 1 pkg. Betty Crocker white angel food cake mix; 1 (15 oz.) can crushed pineapple, drained; 1 (11 oz.) can mandarin oranges, drained; 1 (3 1/2 oz.) pkg. instant vanilla pudding; 1/2 pkg. (2.8 oz. size) whipped topping mix; 1/4 c. chopped nuts; 6 maraschino cherries with stems for garnish

7 ingredients

9 steps

Ingredients

1 pkg. Betty Crocker white angel food cake mix
1 (15 oz.) can crushed pineapple, drained
1 (11 oz.) can mandarin oranges, drained
1 (3 1/2 oz.) pkg. instant vanilla pudding
1/2 pkg. (2.8 oz. size) whipped topping mix
1/4 c. chopped nuts
6 maraschino cherries with stems for garnish

Directions

1

Bake and cool cake as directed on package.
2

Cut cake vertically into halves.
3

Freeze one half for future use.
4

Tear other half into small pieces.
5

Mix pineapple and mandarin oranges. Prepare pudding as directed, except use skim milk.
6

Layer half each of the cake pieces, fruit mixture and pudding in 2-quart bowl.
7

Repeat, making approximately 3 layers.
8

Sprinkle with walnuts and garnish with cherries.
9

Refrigerate 2 hours.