Cook pudding per package directions.
Use
Cook pudding per package directions.
Use
Cut cake in half. You may freeze one part for future use. Tear the other half into pieces.
Mix pineapple and oranges together.
Prepare pudding as directed on the box (except use skim milk).
Layer half each of the cake, fruit and pudding in a 2-quart serving bowl.
Repeat.
Prepare topping mix as directed on the box (except use skim milk).
Spread over pudding.
Sprinkle with nuts and garnish with cherries.
Refrigerate 2 hours.
Serves about eight people.
eep glass dish.
Pour fruit juice over them and let
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Fill with fruit or pudding.
(Dried fruit makes easy to
ccording to Recipe #17617 directions.
Combine dry pudding mix and milk
In a medium bowl, prepare pudding with nonfat milk according to package directions and refrigerate.
Line the bottowm of a trifle bowl with half of the cake slices.
Sprinkle the cake with half of the peach juice. Pour half of the warmed raspberry preserves over the cake and top with half of peach slices and fresh fruit.
Spoon half the prepared pudding evenly over the fruit and cake.
Repeat layers, ending with pudding. Top with whipped topping and garnish with fresh fruit.
Chill at least 2 hours before serving.
Prepare pudding; stir in flavoring and nutmeg.
Brush cake cubes with juice.
Arrange 1/4 cake on bottom of trifle bowl or other straight sided glass bowl.
Top with 1 cup fruit; spread 1/2 cup pudding on top.
Repeat until cake and all fruit is assembled. Cover with plastic wrap and refrigerate overnight.
Prepare pudding as directed on package.
Chill.
Tear cake into bite-sized pieces.
In clear glass bowl or trifle bowl, arrange half the cake pieces.
Top with half the pudding, then half the fruit, ending with half the whipped topping.
Repeat layers.
Garnish with whole strawberries.
Chill and serve. Serves 12.
ixing bowl, combine milk and pudding mix, beat on low for
In medium bowl, combine milk, yogurt and orange peel; blend well.
Beat until well blended.
Let stand 5 minutes.
In large trifle bowl, layer half the cake pieces, 1/3 of the fruit and 1/2 the pudding.
Repeat layers.
Arrange remaining fruit on top. Cover and refrigerate 2 to 6 hours before serving.
Calories 130, fat 1 g.
Thaw frozen fruit.
Cut pound cake in 1/2-inch pieces; put aside.
Layer pound cake, thawed fruit and pudding in trifle container.
Repeat layering and top with whipped topping. Refrigerate and serve.
Preheat oven to 350\u00b0.
Grease and flour two 9-inch round cake pans.
Prepare, bake and cool cake following package directions for original recipe.
Cut one cake layer into 1-inch cubes. Freeze other cake layer for later use.
In 2 1/2 or 3-quart glass bowl, layer 1/3 of cake cubes, then 1/3 pudding.
Mix fruit and jam and place 1/3 on top of pudding. Repeat layers.
Top with frozen whipped topping.
Use a few pieces of fruit for decoration.
Combine and mix pudding mix, 3 cups milk, 1/2 cup pineapple juice and 8 ounces sour cream.
Add fruit. Layer cake and vanilla fruit pudding, 3 layers cake and 3 layers fruit mixture.
Serve with Cool Whip.
Break wafers coarsely into 2-1/2-quart clear glass serving bowl. Sprinkle with liqueur; top with layers of fruit.
Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Refrigerate until pudding starts to thicken. Add chocolate; stir with wire whisk until well blended. Gently stir in half of the whipped topping. Spoon over fruit; top with the remaining whipped topping.
Refrigerate at least 30 minutes or up to 24 hours before serving. Store leftover dessert in refrigerator.
ater until smooth.
Add pudding mix; beat on low speed
Combine pudding mix and milk.
Beat at low speed
of electric mixer 2 minutes or until blended and thick. Add cream cheese and yogurt. Beat well.
Cover and chill at least 30 minutes.
Line bottom of a 2-quart straight sided glass bowl or trifle with 2 cups cake cubes. Spoon 1 1/2 cups pudding mix over cake. Arrange 2/3 cup peaches, 2/3 cups bananas and 1/2 cup kiwi fruit over pudding.
Repeat with remaining ingredients, ending with kiwi. Cover and chill 3 hours.
Makes 10 servings.
Cook pudding as directed; cool and stir raisins and 3/4 whipped topping into pudding.
Cut cake into 1-inch cubes; pour 1 cup pudding into 3-quart casserole bowl.
Top with 1/2 each of cake, jam, pineapple, undrained tropical fruit, nuts and bananas. Repeat layers.
Garnish.
Chill 20 minutes or overnight.
Prepare pudding according to directions, using milk and juice for liquid. Stir in raisins and 3/4 carton whipped topping into the pudding. Measure and drain 1/2 cup pineapple for garnish. Cut cake into chunks.
Place in dish.
Pour pudding and remaining pineapple, fruit salad, etc., over cake.
Add 1/2 cup sherry if desired.