Fruit Trifle
Fruit Trifle is an moderately easy dinner. Made with 2 (3 oz. each) pkg. cook and serve vanilla pudding, 2 c. milk, 1 1/2 c. canned pineapple juice, 1 c. raisins and 1 (8 oz.) carton frozen whipped topping, thawed, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Cook pudding per package directions.
Use milk and juice as cooking liquid.
Save 1 tablespoon raisins for garnish. Stir remaining raisins and 3/4 carton whipped topping into pudding.
Measure and drain 1/2 cup pineapple for garnish.
Cut cake into chunks.
Pour 1 cup pudding mixture into 3-quart glass bowl.
Top with half each of cake, jam, remaining undrained pineapple, undrained tropical fruit and pudding.
Repeat layers. Chill 20 minutes or overnight.
Spoon remaining whipped topping over trifle.
Garnish with reserved pineapple, raisins, almonds and raspberries.
Serves 12.
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