Reviewed: Nov. 6, 2009

This make look like a fuss to make, it is NOT! It is such a beautiful dessert (especially at the holidays). It is so delicious and I think very easy to make. This is a hit! I prefer the angel food cake, but I think you could use pound cake if you don't like angel food. I make the pudding according to the directions on the box (I do NOT use it dry). You will be able to tell when something is too wet or too dry. Trust me, it is easy to make.

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kitchenkathy

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Reviewed: Oct. 4, 2009

Great recipe. The only thing I would change is that I'd mix the pudding with milk like one of the reviewers suggested...or maybe sift the pudding mix. It was a little chunky, but still tasted great.

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CNMHARRISON

Cooking Level: Intermediate

Home Town: Port Orchard, Washington, USA

Living In: Lake Stevens, Washington, USA

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Reviewed: Sep. 16, 2009

Beautiful presentation and tastes even better the next day. Big warning to other newbies like me - I used Drambuie based on someone's recommendation to add raspberry liqueur. This turned my beautiful creation into the color of warm gray death. Tasted ok but had to start over since this was intended for a party. No leftovers at the end of the night. Sour cream makes this dish. I also soaked the banana in the pineapple juice as suggested and used fresh berries (strawberries, blueberries and raspberries). Fantastic and will make again!

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gokili

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Reviewed: Sep. 13, 2009

Great! This is easy for trifle beginners like me. The only hard part is finding a large enough glass bowl. I used a deep angel food cake in a bunt shape and cut it roughly into palm sized pieces. This is a recipe that can easily go low or no fat - modify the whipped cream, sour cream, and pudding. Keep the sour cream in, though, as it adds weight and cuts the straight sweet flavor to make it more enjoyable. If you don't like these fruits or want to add others feel free!

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MPEPLIN

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Reviewed: Sep. 12, 2009

I always get rave reviews when I make this trifle! I don't use kiwi, because I worry that it'll be too tart, but I substitute with blueberries. I did follow the suggestion to add a little milk to the mix, and I feel it did make a difference- not as dry when made that way. I don't know if I'd make the whole pudding, that might end up too runny.

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Jess

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Reviewed: Sep. 7, 2009

Fabulous! Any fruit works great...even mandarin oranges! Make the pudding first according to package directions, otherwise it's grainy.

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jennie

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Reviewed: Aug. 18, 2009

Indeed a 5-star. Dish was cleaned down to last bit.

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SPORTSMOM33

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Reviewed: Aug. 16, 2009

I tried this with my 14 yr old granddaughter. It was definitely a winner. The presentation was amazing and it tasted every bit as good as it looked. I prepared a little too much fruit but threw it all in anyway. It would make an awesome impression in a "I'll bring the desert" situation. It's a keeper.

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Ev's Corner

Cooking Level: Intermediate

Living In: Point Edward, Ontario, Canada

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Reviewed: Aug. 4, 2009

Excellent dessert to serve to any crowd. Nice and light and fruity which is always a crowd pleaser!! Thanks!

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STACIERDH

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Reviewed: Jul. 13, 2009

I love this recipe. I like to add a bit of milk with the pudding mix before adding it to the sour cream and whipped topping, but that's just me.

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Milkbery

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Reviewed: Jul. 7, 2009

This was so good! I added layers of cheesecake flavored pudding as well. The different fruits gave it a great flavor, and the angel food cake was nice and lite to compliment the sour cream/whipped topping mixture. I will definitely make this again!

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Schadler

Cooking Level: Intermediate

Home Town: North Adams, Massachusetts, USA

Living In: Chatham, New York, USA

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Reviewed: Jun. 27, 2009

I made this for a church group dinner and it went fast. Everyone raved over it and asked for the recipe. There were no leftovers! Thanks for sharing!

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dwieberg

Cooking Level: Intermediate

Home Town: Elmira Heights, New York, USA

Living In: Ellijay, Georgia, USA

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Reviewed: Jun. 16, 2009

My family loves this. I have made a few times, usually just as the recipe states, sometimes substituting other fruits and it is always a winner. I try not to let it sit too long as it sometimes gets a little mushy, but that is generally not a problem since people eat it all!

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LITTLEMO285

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Reviewed: Jun. 3, 2009

So, so good and practically fool proof. Do prepare the jello per the box before adding to the recipe. Too dry otherwise.

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lindsey b.

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Reviewed: May 22, 2009

I liked it. I prepared the pudding before like other reviewers suggested, but I was confused about how to assemble it based on the instructions vs. the picutre. Anyway, it was good but not tremendously so.

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cdarbonne

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Reviewed: May 20, 2009

I made this recipe for company. I followed the directions to the "T" and I have to say I was very disappointed. The pudding mixture was very dry and difficult to spread over the cake pieces. Next time I will definitely do one of two things. 1.)I may prepare the pudding according to package directions before combing it with the cool whip and sour cream. Or, 2.) I may drain the pineapple juice in with the dry pudding, cool whip, and sour cream. Another thing I would try is slicing your strawberried up beforehand, then sprinkle with sugar or Splenda, and allow them to juice up. The layers didn't meld together and was quite disappointing. This recipe has a great base....just needs to be tweeked a bit.

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Marsha

Cooking Level: Expert

Home Town: Rolling Meadows, Illinois, USA

Living In: Sheboygan, Wisconsin, USA

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Reviewed: May 4, 2009

I made this recipe for a party tonight. It was a success. I made it for a cookout this past weekend and it was not eaten. The first time I made it with yellow cake mix. I don't think I put enough berries in it. Also the guys wouldn't touch berries. The trifle I made tonight had angel food cake and I used more berries and bananas and pineapple chunks. I also used Cheesecake pudding with 1 cup of milk like others suggested and without it, I would not have had enough filling. I also did not use kiwi. I used blueberries, raspberries, strawberries, blackberries, bananas and canned pineapple. Do soak your bananas with the pineapple juice. This is kind of of expensive to make this time of year with the berries, but very good. Thanks for the recipe.

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Sally

Cooking Level: Intermediate

Home Town: Roanoke, Virginia, USA

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Reviewed: May 1, 2009

a family favorite.

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Rachelle

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Reviewed: Apr. 29, 2009

I Made this for our Easter dessert. It was a huge hit! Very easy and good. I couldn't find ant descent kiwis so I had to leave them off. I also used cheese cake pudding in stead of the vanilla.

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