Fruit And Pound Cake Trifle

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 24
• 2 (16 ounce) packages pound cake, cut in 3/4 inch slices
• 3 (15 3/4 ounce) cans prepared vanilla pudding
• 1 (15 ounce) can mandarin orange segments (juice pack or in light syrup)
• 1 (21 ounce) can cherry pie filling
• 1 (15 ounce) can pitted dark sweet cherries
• 2 bananas, sliced and sprinkled with a little lemon juice to maintain color
• 16 ounces frozen whole strawberries
• 8 ounces frozen whipped topping, thawed

Recipe

• 1 defrost the strawberries, reserving juice. drain orange segments, reserving juice/syrup. drain dark cherries, reserving juice.
• 2 in a large, glass trifle bowl begin assembly by placing a layer of pound cake slices in the bottom of the bowl. drizzle some of the reserved juices on each slice of cake. spoon 1/2 can of pudding over cake slices. spoon one of the fruits over the pudding.
• 3 continue making additional layers with the remaining cake (drizzled with juice), pudding, and fruit. arrange the fruit around the sides of the bowl (for the layer) to make it pretty.
• 4 refrigerate 8 hours or more.
• 5 top with whipped topping before serving. serve by scooping into individual serving bowls with a large spoon.