A wonderful recipe that is both gorgeous to look at and delicious to eat for making any occasion special. It’s going to be raves. Use any pudding flavor you like.
| Prep Time: | 30 mins |
| Total Time: | 30 mins |
| Servings: | 15 |
| Yield: | 1 trifle |
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
- 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, reserving two whole strawberries and two kiwi slices. 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.
- Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint. Refrigerate until serving.
Nutrition Facts
| Calories | 231 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 270 mg |
| Sugars | 17 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I added blueberries and this is a have-to-make every July 4th. I also tried sock-it-to-me for the cake, this was a nice change. Also try different pudding mixes to change it up.
It was easy and tasty. However, using dry pudding did not give it a nice texture. I added two containers of Cool Whip trying to compensate the dryness. Next time I will prepare the pudding
The cream holding this trifle together is absolutely delicious and better the second day. I did add a cup of cold milk to the pudding mix and whisked for two minutes prior to folding in the sour cream and cool whip. I wouldn’t recommend using the pineapple or the bananas, as the bananas overpower the strawberries and the pineapple is like hard little bits you don’t enjoy encountering. Next time I will use strawberries, raspberries and blueberries instead. The angel food cake was a good base and didn’t get mushy at all. All in all, a wonderful dessert!
Great recipe, but next time I will add a liquor to the layers to moisten the cake a bit and punch up the flavor
It was delicious and the perfect lighter dessert for a party! I will definitely make this again. I used previous feedback of preparing pudding before mixing with other ingredients. I also had some extra filling so the kids enjoyed having some fruit dip!
It was too dry. I have tried other recipes using custard and they were much better than this one. Won’t make again. I even added milk to the pudding mix.
Love it! The only change I made was adding some blueberries in with the crushed pineapple. Otherwise this recipe is FANTASTIC. I made it for small party last week and it was a huge hit!
So delicious. I followed the recommendations of others and prepared the vanilla pudding as per package instructions and it turned out to be great. My guests loved it. I will be doing it again
Was great, didn’t use the sour cream though.
I used sugar free pudding and sweetened the strawberries with Stevia. I used Sugar-free Whipped topping. I made mine in individual serving bowls and topped with a strawberry and toasted pecans. I used the drained pineapple juice to thin the pudding a little. It was pretty and tasted good. This one is a keeper!
Made this for a dinner party yesterday. Absolutely add the milk called for to make the pudding then fold it into the whipped cream, sour cream mixture. Absolutely a hit. Not hard at all. Delicious and beautiful.
Family loved it!
So delicious and pretty! I used the cheesecake pudding option, and my fruit was blueberries, strawberries, kiwi and blackberries. I used low fat dairy products to keep it light and healthy—delicious and you’d never have known, so why ever use full fat? I doubled the whipped cream mixture so I could put a bit more over the top (there was some left over which we used for fruit dip the next day). I also made a version later that I served in 24 clear plastic cups, for an office treat. Not as easy to achieve the layered look but I was able to ring each one with kiwi slices and make them up ahead of time so there was no serving involved. A big hit and guilt-free for those watching their waistlines!
The recipe offered the opportunity to use fresh fruit here in Florida. I substituted blueberries for bananas. I kept the pineapple juice after reading that the sour cream, pudding and whipped topping was dry. I added about 1/2 cup of almond milk to soften it make the mixture more creamy. A nice dessert to enjoy on a hot evening.
add cherrys
Everyone raved and not a drop was left. What I loved was the simplicity and the flexibility of the recipe. I only used strawberries, substituted with pound cake and cheesecake pudding. Also layered the whip cream on top (used a canned whipping cream so I could decorate as I wanted, see my photos). I loved the sour cream Excited to make again with whatever fruit is in season. Thank you for the inspo!
This dessert is perfect! Not too sweet and it’s nice and fluffy. I’m not big on bananas in my desserts, so I substituted with a half pint of blueberries. I think next time I will used drained crushed pineapple instead of chunks so it it easier to distribute evenly. I also cubed the cake since the cake rounds didn’t quite fit it my dish. Definitely will make again!
Fabulous! So easy and such a beautiful dessert. I ommited the pineapple because I’m not too keen on using it in desserts. Otherwise, followed it to the letter and loved the results.
Really enjoyed this. Made the pudding up as directed on box not what the recipe stated. Used fruit I had in fridge Will make this again for sure Very easy and quick.
The recipe as written doesn’t work. I followed one suggestion to mix the pudding mix with 3/4 cups of milk and 1/2 cup of raspberry liquor. This turned the mix into a light tan color, but was very tasty. Also, I added the whipped topping to the pudding instead of a separate layer. The pudding was too thick to go down through the layers. I think it needed the full 2 cups of liquid. It does look pretty good. It will be easier to make the strawberries and kiwis stay in place if you put the cake in first!
This was delicious, however, the next time I try this I will follow the recipe as written. I followed the advice of reviewers who said to prepare the pudding and the result was way too soupy.