Fruit Trifle

Name: Fruit Trifle
Ingredients: 1 box Large Size Instant Vanilla Pudding; 1 pint Sour Cream; 1 loaf Large Family Size Sara Lee Frozen Pound Cake Or An Angle Food Cake, Cut In Bite Sized Pieces; 2 cans Pie Filling ( The Type Depends On The Fruit That You Are Using); 3 cups Variety Of Fresh Fruit, Depending On What Type Of Trifle You Want.; 1 tub Small Size Cool Whip

6 ingredients

8 steps

Ingredients

1 box Large Size Instant Vanilla Pudding
1 pint Sour Cream
1 loaf Large Family Size Sara Lee Frozen Pound Cake Or An Angle Food Cake, Cut In Bite Sized Pieces
2 cans Pie Filling ( The Type Depends On The Fruit That You Are Using)
3 cups Variety Of Fresh Fruit, Depending On What Type Of Trifle You Want.
1 tub Small Size Cool Whip

Directions

1

The cook time refers to the time needed to refrigerate...at least six hours and longer is better.
2

Make pudding as directed on the box. Let stand for 5 minutes. Stir in the pint of sour cream.
3

Cut cake into bite sized pieces.
4

In trifle bowel or large casserole:
5

Layer half of each ingredient: cake, pudding, pie filling, fresh fruit ( if using). Repeat layers and top off with Cool Whip.
6

Refrigerate at least 6 hours, but best if it sets overnight. This keeps, when covered, for a few days ( if there are any left overs ).
7

I have made this with blueberries, strawberries, peaches and cherries. I prefer to use pound cake.
8

Also good if you sprinkle a bit of Amaretto over the pound cake layers for an adult version !