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Fresh Fruit Triffle

Contributed By: Judie | See all of Judie's recipes
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Active Time:  20 Minutes
Total Time:  20 Minutes
  12 4oz
Great, refreshing summertime treat!
1 box instant vanilla pudding
8oz whipped cream cheese
1cup low-fat milk
1 tablespoon vanilla extract
1, 8 x 4-inch Angel Food cake
homemade or already made)
2 to 4 tablespoons orange juice
1 cup seedless strawberry jam (or raspberry)
any type
2 cups fresh fruit: strawberries, raspberries,    blueberries, pineapple
- rinse fruit whole, dry and then slice
1-1/2 cups reduced fat whipped cream
1. For the custard: Mix together instant pudding, and cream cheese in a large bowl. Add vanilla and whisk to combine; then gradually whisk in milk until thickened to the consistency of custard. Cover with plastic wrap to prevent a skim from forming, and refrigerate until completely chilled.

2. Assemble the trifle: Cut cake into 2 x 1-inch pieces. Arrange a layer of cake pieces in the bottom of a trifle or large glass bowl. (You can also layer this dessert in individual parfait glasses.) Sprinkle cake with some orange juice; then spread a layer of jam over the cake; then scatter some of the fruit over the jam. Pour some of the custard mixture over the berries. Repeat layering, ending with custard. Cover with plastic wrap and refrigerate for about 1 hour before serving.

3. Just before serving: Decorate with large dollops of whipped cream, sealing to the edge of the bowl to keep the moisture in the cake. Garnish with leftover fruit and/or chocolate shavings.

Date Added: 06/25/2009
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