Thursday, March 31, 2011

Fruit trifle


    2 tap      Almonds

    100  g    Crushed Pineapples

    100   g   Frozen Whipped Topping

    100  ml  Pineapple Juice

    500  g    Pound Cake

    50    g    Raisins  

     50   g    Jam

   100   g    Tropical Fruit Salad

   100 ml    Whole Milk


1.     Use milk and juice as cooking liquid. And let it cool.

2.     Save 1 tablespoon raisins for garnish. Stir remaining raisins and ¾ carton whipped topping into cake

3.     Measure and drain ½ cup pineapple for garnish.

4.     Cut cake into chunks. Pour 1 cup pudding mixture into 3-quart glass bowl.

5.     Top with half of each: cake, jam, remaining undrained pineapple, undrained tropical fruit and pudding. Repeat layers.

6.     Chill 20 minutes or overnight. Spoon remaining whipped topping over trifle. Garnish with reserved pineapple, raisins, almonds and raspberries.

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