Thursday, January 04, 2007
Creamy Layered Fruit Sensation
1 pkg (9 oz) angel food cake
3 T orange juice
1/4 t almond extract
2 1/2 cups milk
2 pkg (4 svg size) vanilla instant pudding
1 1/2 cups whipped topping, thawed
2 pkg (12 oz each) frozen mixed berries, thawed and well-drained
Cut cake into cubes; place in a large bowl. Combine orange juice and almond extract. Drizzle over cake cubes; toss lightly.
Pour milk into another large bowl. Add dry pudding mixes. BEat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping.
Layer half the cake cubes in bottom of 2-qt glass serving bowl. Reserve a few berries for garnish. Top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Cover with plastic wrap. Refrigerate 2 to 6 hour before serving.
Top with remaining 1/2 cup of whipped topping and reserved berries just before serving.
3 T orange juice
1/4 t almond extract
2 1/2 cups milk
2 pkg (4 svg size) vanilla instant pudding
1 1/2 cups whipped topping, thawed
2 pkg (12 oz each) frozen mixed berries, thawed and well-drained
Cut cake into cubes; place in a large bowl. Combine orange juice and almond extract. Drizzle over cake cubes; toss lightly.
Pour milk into another large bowl. Add dry pudding mixes. BEat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping.
Layer half the cake cubes in bottom of 2-qt glass serving bowl. Reserve a few berries for garnish. Top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Cover with plastic wrap. Refrigerate 2 to 6 hour before serving.
Top with remaining 1/2 cup of whipped topping and reserved berries just before serving.
Labels: desserts
# posted by jLow @ 10:47 AM 
Comments:
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Okay, Pampered Chef is coming out with a new trifle bowl on March 1. I will be getting it this week. So, I am going to have to put it in there and maybe have this at the baby shower next week. Sounds divine!
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