Name: Fruit Trifle
Prep time: 25 min
Yield: 4 servings
Ingredients: 2 cups heavy whipping cream; 6 tablespoons confectioners' sugar; 1 teaspoon vanilla extract; 3 cups cold whole milk; 2 packages (3.4 ounces each) instant vanilla pudding mix; 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes; 2-1/4 cups sliced fresh strawberries; 2 cups sliced peeled peaches; 1-1/2 cups sliced peeled kiwifruit; 1-1/2 cups sliced ripe banana

Fruit trifle is a no-bake dessert featuring layers of angel food cake, vanilla pudding, whipped cream and a medley of vibrant fruit.

Ingredients

2 cups heavy whipping cream

6 tablespoons confectioners' sugar

1 teaspoon vanilla extract

3 cups cold whole milk

2 packages (3.4 ounces each) instant vanilla pudding mix

1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes

2-1/4 cups sliced fresh strawberries

2 cups sliced peeled peaches

1-1/2 cups sliced peeled kiwifruit

1-1/2 cups sliced ripe banana

Instructions

1 Make the whipped cream

2 Pour the heavy cream into a large, chilled mixing bowl. Use chilled beaters to beat the cream until it begins to thicken. Add the confectioners' sugar and vanilla extract, then continue beating until soft peaks form. Set the whipped cream aside. Editor's Tip: Pre-chilling the mixing bowl and beaters helps keep the cream cold, which results in cream that whips faster, lighter and fluffier.

3 Prepare the pudding mix

4 Combine the milk and pudding mix in a separate mixing bowl. Beat by hand or use a handheld mixer at low speed until the pudding thickens, for about two minutes.

5 Layer the trifle

6 Place half the cake cubes in a large trifle bowl or a 4-quart glass serving bowl. Top with half the pudding, 1 cup strawberries, 1 cup peaches, 3/4 cup kiwifruit and 3/4 cup banana slices. Editor's Tip: For an extra-pretty presentation, arrange some slices of the fruit flush against the sides of the trifle bowl. Top the fruit with a third of the whipped cream. Repeat the layers once. End with a layer of whipped cream on top of the trifle and garnish with the remaining 1/4 cup sliced strawberries. Serve immediately, or cover and refrigerate.