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Joy's Prizewinning Trifle
February 21, 2005

Very yummy recipe! It's a keeper. Prepare the pudding mix according to package directions though before folding in the whip topping and sour cream. The recipe didn't state that. I soaked my bananas in the pineapple juice, but didn't use the crushed pineapple in the trifle. Instead, I just used fresh strawberries, fresh raspberries and blueberries, and the pineapple-soaked bananas. Use whatever fruit is in season. Peaches would be great with this too. I garnished with the reserved berries and a light dusting of cocoa powder. I used just one 9" angel food cake, but I suggest using 2 angel food cakes for more heartiness. Also don't bother slicing the angel food cakes into layers. Just cut into cubes, or break off pieces of angel food cake, and layer it that way. This dessert was fabulous! No leftovers. The creamed filling/topping is simply delicious. I suggest assembling and keeping the trifle in the refrigerator for at least 3 hours or more to let the flavors develop before serving. The filling will seep into the layers of the fruits and meld with everything. My husband showed off my creation to our guests, as I had served it in a trifle pedestal bowl. It not only looked gorgeous, but it tasted just as awesome! P.S. You might end up with extra angel food cake (if you use 2 cakes to layer with), and unused filling. I highly suggest you make your own little trifle on the side w/the extras, to keep for yourself because your guests will eat up the main one :)

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