Easy Fruit Trifle
We developed an Easy Fruit Trifle recipe to save ourselves effort without sacrificing flavor. We found store-bought pound cake worked perfectly as a sturdy cake layer to support the vanilla pudding and fruit layers in this trifle. Brushing the cake layers with a little Grand Marnier both enhanced their flavors and helped to keep them moist. Simple homemade whipped cream was the perfect finishing touch to our Easy Fruit Trifle.
Serves 8 to 10
Homemade vanilla pudding (see related recipe) tastes best in this dish but instant pudding works, too. Top the trifle with freshly made whipped cream and the kiwi slices just before serving. If you don't have a trifle bowl, a large glass bowl, one that holds 3 to 4 quarts, can be used. If you opt for store-bought cake, we found that Sara Lee Pound Cake, found in the freezer section, worked best. Lemon-flavored pound cake may be substituted for the plain pound cake. We prefer fresh fruit for this trifle; frozen fruit will have a softer texture and can stain the pudding.
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