Bon Appetit! Recipe of the Week: Mom's Fruit Trifle

Twice a year, when I head home to see my family in Tennessee, there’s one item I can always count on spotting in my mom’s fridge or kitchen countertop: a freshly-made fruit trifle.
I’ve watched Mom make many, over the years, and I quickly picked up this easy, layered recipe. I’m such a fan of this simple, delectable dessert that I purchased one of the deep, elevated bowls to treat my own family and guests. 
Presentation is everything with the fruit trifle, and a straight-sided glass bowl is the best way to show off the layers you’re going to make.
Mom’s Fruit Trifle
• Angel food cake, cut into pieces
• 1 box instant French vanilla pudding 
• 1 lb. strawberries, sliced
• 12 oz. blueberries, sliced
• 3 kiwi, sliced
• 1-2 bananas, sliced
• 12 oz. Cool Whip or homemade whipped cream 
Prepare the pudding and angel food cake according to the package instructions (or use a pre-baked cake).
First, fill the bottom of the dish with about one-third of cake, in chunks, and top with one-third of pudding. 
Next, top the cake and pudding base with a thick layer of fruit. I like to mix the strawberries, blueberries, kiwi and banana together, but you can also do individual layers of each fruit. Use about one-third of your fruit on this first layer. 
Add another one-third of cake chunks and pudding and repeat a layer of fruit until you have three complete layers. 
Top with whipped cream and enjoy.
- Jamie Hult 
If you have a recipe you’d like to share with readers (and feel free to provide a brief story behind the recipe), please send to: BV Journal, P.O. Box 842, Brandon, SD 57005, email or drop off at our office at 1404 E. Cedar St. 


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