WKYT - Chef Walter - Recipes

Trifle for the Holiday Tuesday, March 30, 2010


1 12 oz container frozen whipped topping, thawed
1 8 oz container sour cream
1 9 inch angel food cake
1 3.4 oz pkg instant vanilla pudding mix
3 kiwis, peeled and sliced
1 pint fresh strawberries, sliced
3 bananas, peeled and sliced
1 15 oz can crushed pineapple, drained
1 sprig fresh mint


In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping. Cut the cake into thirds, horizontally. Line a large trifle or other glass serving bowl with kiwi and strawberry slices. Breaking the cake to fit, place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used. You may garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint. Refrigerate until serving. You will find the strawberry slices and kiwi slices stay in place better if you work up the outside as you put each layer of cake, pineapple and pudding into place.


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