Summer Trifle - cooking recipe

Ingredients

1 (6 ounce) package instant vanilla pudding
1 loaf lb cake
1 banana, sliced
1 peach, cut in bite sized pieces
1/2 cup maraschino cherry, cut in quarters
1 cup fresh strawberries, sliced
1/2 cup pineapple juice
4 dashes aromatic bitters
1/2 cup whipping cream
8 ounces lemon yogurt
1/2 cup chopped nuts

Preparation

Cut pound cake loaf in half lengthwise and then in 1/2-inch slices.
Line sides and bottom of clear bowl with a layer of pound cake.
Spoon in 1/2 pudding, 1/2 bananas, 1/2 cherries, 1/2 peaches and 1/2 strawberries.
Mix aromatic bitters with pineapple juice; sprinkle half of juice over fruit.
Put in another layer of pound cake and remaining pudding, bananas, cherries, peaches and strawberries.
Fold yogurt into whipped cream.
Spread on top.
Sprinkle with chopped nuts.
Refrigerate 1 hour before serving.