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Joy's Prizewinning Trifle
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Prep Time:
30 minutes
Total Time:
30 minutes
Tropical fruit trifle with creamy sour cream fluff and whipped topping.
Ingredients:
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 1 (8 ounce) container sour cream
  • 1 (9 inch) angel food cake
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 3 kiwis, peeled and sliced
  • 1 pint fresh strawberries, sliced
  • 3 bananas, peeled and sliced
  • 1 (15 ounce) can crushed pineapple, drained
  • 1 sprig fresh mint
Instructions:
  • Combine sour cream and pudding mix with whipped topping in a medium bowl, gently folding until well mixed.
  • Slice the cake horizontally into three equal layers.
  • In a large glass serving bowl, arrange kiwi and strawberry slices along the sides, keeping two whole strawberries and two kiwi slices for decoration. Next, place a layer of cake on the bottom, followed by a third of the bananas, pineapple, and whipped topping mixture. Repeat the layering process until all ingredients are used.
  • Create elegant fan-shaped garnishes with whole strawberries by slicing just below the stem. Decorate the assembled trifle with the fanned strawberries, reserved kiwi slices, and a fresh sprig of mint. Chill in the refrigerator until ready to serve.

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