Trifle - cooking recipe

Ingredients

1- 12 oz. Fat Free Cool Whip, thawed
1- 8 oz. Fat Free sour cream
1- 9 inch angel food cake
1- 1.4 oz. pkg. Fat Free/sugar Free instant pudding
3 kiwis, peeled and sliced
1 pt. fresh strawberries, sliced
3 bananas, peeled and sliced
1- 15 oz. can crushed pineapple, drained
1 sprig fresh mint

Preparation

In a medium bowl, fold sour cream and pudding mix into the whipped topping.
Cut the cake into thirds, horizontally.
Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices. Place one layer of cake on bottom of bowl, top with 1/3 bananas and pineapple, and 1/3 whipped topping mixture.
Repeat layering until all ingredients are used.
Make fan garnishes of whole strawberries by slicing from just below the stem.
Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and the sprig of mint. Refrigerate until serving.