Fruity Angel Food Cake Trifle - cooking recipe

Ingredients

4 cups cold milk
2 (3 1/2 ounce) packages vanilla instant pudding mix
1 prepared angel food cake (approx 8-inch diameter)
1 (8 ounce) carton frozen whipped topping, thawed
1 (20 ounce) can pineapple tidbits, drained
1 (15 ounce) can sliced pears, drained
1 pint strawberry, sliced
4 kiwi fruits, peeled, halved and thinly sliced
1 cup fresh blueberries

Preparation

In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes; set aside.
Split cake horizontally into thirds.
Place one layer in a 5 quart trifle or serving bowl that is 9 inches in diameter (see note in heading about measuring).
Top with a third of the pudding, third of the whipped topping and a third of the fruit.
Repeat layers two times.
Cover and chill for at least 3 hours before serving.