Fruit And Pound Cake Trifle

1. 1

   Defrost the strawberries, reserving juice. Drain orange segments, reserving juice/syrup. Drain dark cherries, reserving juice.

2. 2

   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.

3. 3

   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.

4. 4

   Refrigerate 8 hours or more.

5. 5

   Top with whipped topping before serving. Serve by scooping into individual serving bowls with a large spoon.

No nutritional information available.

No additional tips available.