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Joy's Prizewinning Trifle
May 21, 2005

I made this recipe for the first time for a dessert buffet for my child's junior high teachers. I made it the night before and it turned out beautiful and delicious. I used strawberries and blueberries for one fruit layer and the bananas and pineapple for the other. I mixed the (vanilla) pudding with 1 cup of milk before blending with sour cream and whipped topping. The texture was very creamy but not runny -- perfect. I also soaked the bananas in the pineapple juice as recommended and squirted a little lemon juice into the juice for extra protection against browning. Used "store-bought" angel cake. It was simple and delicious. I'm making it again soon for a picnic.

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