FRUIT AND POUND CAKE TRIFLE

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Fruit and Pound Cake Trifle image

This is a great dessert for a crowd. Make it a day ahead and add the whipped topping just before serving. Assemble and serve in a large, clear glass trifle bowl.

Provided by ColSanders

Categories     Dessert

Time 40m

Yield 24 serving(s)

Number Of Ingredients 8

2 (16 ounce) packages pound cake, cut in 3/4 inch slices
3 (15 3/4 ounce) cans prepared vanilla pudding
1 (15 ounce) can mandarin orange segments (juice pack or in light syrup)
1 (21 ounce) can cherry pie filling
1 (15 ounce) can pitted dark sweet cherries
2 bananas, sliced and sprinkled with a little lemon juice to maintain color
16 ounces frozen whole strawberries
8 ounces frozen whipped topping, thawed

Steps:

  • Defrost the strawberries, reserving juice. Drain orange segments, reserving juice/syrup. Drain dark cherries, reserving juice.
  • In a large, glass trifle bowl begin assembly by placing a layer of pound cake slices in the bottom of the bowl. Drizzle some of the reserved juices on each slice of cake. spoon 1/2 can of pudding over cake slices. Spoon one of the fruits over the pudding.
  • Continue making additional layers with the remaining cake (drizzled with juice), pudding, and fruit. Arrange the fruit around the sides of the bowl (for the layer) to make it pretty.
  • Refrigerate 8 hours or more.
  • Top with whipped topping before serving. Serve by scooping into individual serving bowls with a large spoon.

Nutrition Facts : Calories 155.4, Fat 4.2, SaturatedFat 3.1, Cholesterol 6.1, Sodium 167.5, Carbohydrate 28.6, Fiber 1.4, Sugar 18, Protein 2.2

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