Fruit and Pound Cake Trifle

"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."
 
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Ready In:
40mins
Ingredients:
8
Serves:
24
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ingredients

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directions

  • 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.

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