Reviewed: Feb. 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. Garnished with the reserved fruits and a light dusting of cocoa powder. I used just 1 9" angel food cake, but I think the next time around I will use 2 angel food cakes for more heartiness. Other than that, this dessert was fabulous! No leftovers. The creamed topping is simply delicious. I suggest assembling and keeping the trifle in the refrigerator for at least 3 hours to let the flavors develop before serving. The whipped mixture 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!

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SUIW

Cooking Level: Expert

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Reviewed: Feb. 20, 2005

This was delicious even though I made a mistake in mixing the pudding with the sour cream before folding into the whipped topping -- it was like paste. The filling ended up tasting good even though it was lumpy. I would recommend breaking up the cake as you put it in the bowl.

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TRAYBRAY

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Reviewed: Nov. 29, 2004

It was too good. well now i am a culinary hero in eyes of my husband. he loved it.

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VISHDHARA

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Reviewed: Nov. 1, 2004

Thank you Joy for making me a culinary hero! I have now made this numerous times, using different fruits each time. I have yet to have leftovers! It's Absolutely Fantastic!

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KLA2112

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

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Reviewed: Oct. 10, 2004

This was sooooo good!!! And sooo easy, especially for someone who hardly ever cooks! I took it to a family reunion and everyone thought my mom had made it! (she always makes things that look gorgeous and taste even better -- the ultimate compliment!) The only change I made was to prepare the pudding first and then add the sour cream and whipped topping! Turned out great! Thanks Joy!

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KATIEKLG

Home Town: Bountiful, Utah, USA

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Reviewed: Oct. 4, 2004

My guests absolutely loved it and it was a snap to make!

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PRAVANJ

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Reviewed: Sep. 22, 2004

I think ready-made angel food cake would work just fine. But if you wanted to make some from scratch, that would also be good. Knowing how much I like to cut corners whenever possible, *I* would probably buy some... :)

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Caroline C

Cooking Level: Expert

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Reviewed: Sep. 22, 2004

I haven't actually tried the recipe yet but it sounds soo yummy. I just had a question on the angel food cake. I may sound dumb, but does this recipe call for you to make the cake or for a store bought one and could either one work?? Thanks

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itsme

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Reviewed: Aug. 3, 2004

This was delicious. I got so many comments and everyone liked how pretty it looked. No one new how easy it was!! I do recommend you mix the pudding mixture with the sour cream before adding the cool whip because it is hard to mix otherwise. I will make this many times with other fruits!!

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DANNYELLE23

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Reviewed: Jun. 20, 2004

I thought this was pretty good, not fantastic though. I think it was the angel cake, maybe had it been another cake it would've been great. It was easy to make, but why don't I see any complaints about the prep time (LOTS of chopping!). I'd try the chocolate trifles on this site, they look scrumptous!

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Flaquita

Cooking Level: Intermediate

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Reviewed: May 3, 2004

I tried this recipe on Easter and it was a big hit. I put whipped cream all around the cake and decorated it with alternating slices of fruit. It was a beauty. Thanks for a great recipe.

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STARONE

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Reviewed: Apr. 26, 2004

This is very good. I lowered the calories by using fat free sour cream and fat free whipped topping. No one could tell. I took it to a family get together and everyone loved it. This is a definite keeper that I will make again!

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KATYOP

Home Town: Bloomington, Illinois, USA

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Reviewed: Apr. 12, 2004

Thank you so much for sharing this recipe Joy it was to die for...The first time I made it was last year at a 4th of july party I was the new wife in the crowd and no one tried it I was so mad, but we brought it home and ate it up and it was so yummy...I made it again for my mother this easter and she was totaly impressed, wondered how I could make something so yummy that I didnt get the recipe from her LOL I only made one provision I used chocolate pudding rather then vanilla but yum yum yum the topping is so good I think next time I will use more cool whip just so theres even more finger licking goodness in there :) thans again A+++

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RYSKYTANDLEE

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Reviewed: Apr. 11, 2004

This is very yummy and looks great! I was worried that it needed a bit more moisture to get the cake soft, but worked out fine. I would not add more than 1/4 cup of milk at most. I used a pound cake because that is what I had on hand. It was very well received and will be made again! Thank for the recipe.

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GAYLAF

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Reviewed: Apr. 11, 2004

This was a great recipe! I took the advice of some other reviews. I soaked the bananas in the pineapple juice. I decided not to use kiwis. I used strawberries, blueberries, pineapple & bananas. I also used chunk pineapple instead of crushed pineapple. This recipe is definitely a keeper.

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GRANCALL

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Reviewed: Apr. 11, 2004

Outstanding dessert for Easter/springtime!Couldn't find cheesecake pudding at the store I went to, so I used banana cream pudding. Lined the trifle dish sparingly with sliced strawberries, kiwi and blueberries; soaked the banana slices in a lot of pineapple juice for a couple hours, and mixed the bananas with both pineapple tidbits AND crushed pineapple (1 can of each,) cut mandarin orange pieces (from a can) and cut (canned) peaches (light syrup kind.) Added a touch of cinnamon to the whipped topping/pudding/sour cream layer, and spread plain whipped topping on the top - decorated with strawberries and blueberries. Made tons, and family was thrilled to take some home!

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Kathleen

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

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Reviewed: Mar. 28, 2004

This is a winner. We had this at a family get together and everybody thought it was fantastic. It was the only dish that was completely gone. I doubled the fruit on everything with the exception of the pineapple. For the pineapple use chunks if you want the pineapple flavor to come out a little more.

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jonx

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Reviewed: Mar. 10, 2004

I have made this 3 times for my daughter's school when they have had potluck functions. Everyone raves about it and I can't tell you how many times I have had people request the recipe!!

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Maple Lane

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Reviewed: Feb. 29, 2004

I used low-fat whipped topping and low-fat sour cream -- it was fantastic! I made it in the morning and by dinner time, the bananas got a little brown, but it was still great. Would be great with a variety of different fruits -- a real crowd pleaser (and beautiful to look at).

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MILEHISUE

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Reviewed: Feb. 15, 2004

I made this for Valentine's day and it was delicious! My boyfriend was totally impressed. However, there is one caveat; be careful when you fold the pudding and sour cream into the whipped topping. Do not mix it excessively because it will get too liquidy and will drip on the sides . This happened to me the first time I made it and it ruined the beautifully layered look. So I immediately ran back to the store and made it again. I put the whipped topping/pudding mix into the frfeezer to chill for a few minutes so it wouldn' drip this time. It was well worth it though. For those of you who made it for a party: how did you manage for the whipped topping to not melt in the sides?

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FILROSE

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Joy's Prizewinning Trifle

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