Reviewed: Jan. 28, 2009

This is great for many reasons: it's easy, is a light dish, isn't too sweet, can be moderated easily, and it looks great! Make the pudding first. Thank you for sharing :)

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TINK75

Cooking Level: Intermediate

Home Town: Warren, Michigan, USA

Living In: Maumee, Ohio, USA

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Reviewed: Jan. 24, 2009

This was very YUMMY. I however did what some of the others suggested and made the pudding according to directions first before folding in other ingredients! My guest loved it and I thought it was mighty tasty too! 5 stars

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sherry2525

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Reviewed: Jan. 11, 2009

Great. I used omitted the strawberries because they were out of season, and just added more kiwi. The bananas are clutch - don't omit them. Very good..I used sliced canned pineapple, low fat vanilla pudding mix, and low fat frozen whipped topping. Couldn't even tell - would make again. June 3, 2009: Second time around, just as good. Easy and delicious.

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BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Berkeley, California, USA

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Reviewed: Jan. 9, 2009

Made this for the holidays. My son (who does not like any type of dessert) tried this and COULD NOT GET ENOUGH!. He is now asking me to make this EVERYNIGHT. If there were more stars for this recipe, I would give it a 10!

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STREETRUNNER

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Reviewed: Jan. 9, 2009

We made this for Christmas day. I'm used to a more heavy, soaked trifle. This was a nice switch.

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Sara

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Reviewed: Dec. 30, 2008

This was amazing! It looked beautiful and tasted great. I added some blackberries as well since they were on sale at the grocery store.

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KMOISANT

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Reviewed: Dec. 4, 2008

This is one of the best trifles I have tasted! I left out the bananas and just increased the other fruit, as I knew there would be some left. I hate banana all brown and squishy the next day.The combination was just wonderful and it looked so pretty.

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sue

Cooking Level: Expert

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Reviewed: Nov. 17, 2008

Awesome trifle cake!!!! Thank you Darcey55 for sharing your recipe. At every gathering or holiday party I am always asked "are you bringing the trifle cake?". I always get told how they loved the trifle cake and how they want the recipe. I add mini chocolate chips in between the layers. This is the best I've had! Thank you!!

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Cindy A.

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Reviewed: Oct. 26, 2008

I cannot even recall how often I have made this recipe over the past few years. I usually use cheesecake pudding, follow the banana slices in the pineapple juice idea, strawberries, blueberries, kiwi. This is a hit everywhere, family parties, work parties, barbecues, graduations, soccer pool parties, etc. I use chunks of the angel food cake, rather than sliced layers.

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KLWARREN

Cooking Level: Expert

Home Town: Commack, New York, USA

Living In: Setauket, New York, USA

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Reviewed: Sep. 9, 2008

What an amazing dessert!!! I have made this four times within the past 2 weeks, mostly because I bought the fruits in wholesale and did not want them to go bad. Never the less each time I have made it, it was a delightfully success. I do recommend soaking the banana slices in the pineapple juice to help them from turning brown so fast. However, the only thing I changed was using a Classic White Cake, rather than the angel food cake, simply because I am not a fan of angel food cake. The fruit flavors are more enhanced if you make it at least a day in advance. I strongly recommend making this for any occassion. It looks beautiful once assembled!!!!

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Jessica

Cooking Level: Expert

Living In: San Antonio, Texas, USA

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Reviewed: Sep. 2, 2008

This was absolutely delicious!!! I switched it up a bit. I omitted the pineapple completely and used fresh strawberries, raspberries and bananas in the centre layers. Made it for a family and friends dinner and it was a HUGE hit! thank you very much for sharing.. will definitely be making this again!

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natisha1974

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Aug. 21, 2008

This was so easy and it turned out so pretty. I used the cheesecake pudding. Everyone loved it! Light and refreshing. I will definitely make again and again.

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nearcal

Cooking Level: Expert

Living In: Menifee, California, USA

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Reviewed: Aug. 5, 2008

Use any fruit you prefer. I made in individual clear plastic wine gobblets.

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myboysmom

Cooking Level: Expert

Home Town: Harrisburg, Pennsylvania, USA

Living In: Key West, Florida, USA

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Reviewed: Jul. 21, 2008

I made this Saturday night and let it sit in the fridge till sunday at lunch. it was pretty good. i had some left overs and i forgot about them until now (tuesday night). YUMMMMOOOO the flavors set in very well and the cake was very moist, which i loveeeee.. anyway, this is what i did to the recipe. I misread it and accidentally combined undrained pineapple and the banana slices. I let those soak for an hour to prevent browning. I also used vanilla pudding and subbed cream cheese for sour cream. (and i added a little more cream cheese because it tasted too sweet for us) next time i think i will use cheesecake pudding and use sour cream. i also added a bit of raspberry extract. i don't know if that did much to it though. :D In the end, I was a little disappointed because there wasn't enough pudding mix for three layers. Next time, I'll double the pudding mix to ensure that I have enough for 3 layers and to fill up my trifle bowl. but overall, i loved it! will definitely make this again. oh and presentation is real nice. my husband took pictures of it and emailed them to his mom who lives across the country to show it off. made me feel like a pro! ;) thanks!

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Diana

Cooking Level: Beginning

Home Town: Anaheim, California, USA

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Reviewed: Jul. 21, 2008

Mediocre at best. Very sweet, a bit too mushy, and tasted primarily of cool whip. Although my kids enjoyed it was not worth the effort, fruit with cool whip dumped on top would be the same taste equivalent.

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RAISIN1

Cooking Level: Expert

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Reviewed: Jul. 14, 2008

This was so awesome!! I did soak the banana slices in the pineapple juice and accidentally did 2 pudding mixes (I made it about midnight the night before I took it to a church get-together). It was a HUGE hit! I thought for sure I'd be able to take some home with me since it was such a big dish, but it vanished! Everyone loved it and wanted to lick out the bowl! I didn't use the whole can of pineapple, and I used 4 or 5 kiwis. Also for the middle layer instead of doing the kiwi and strawberry slices on the edge I did banana slices. Also dusted the top with cocoa powder. It was very pretty and tasted even better! Thanks! Will make this many more times!

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sherri

Cooking Level: Expert

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Reviewed: Jul. 10, 2008

My family enjoyed it very much and I'll make it again..

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blonderoux

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2008

My mom gave me a store bought lemon pound cake to take to a family reunion, and I wasn't sure how it would taste alone, so I sliced it up and served it alongside the pudding/whip cream/sour cream mixture and a big bowl of cut up strawberries and peaches. I suggest using a big package of instant vanilla pudding and 8 oz. of Cool Whip. I made the cream topping as directed, but it tasted too Cool Whip-py to me, so I dumped the rest of the big package of the pudding over into the bowl. Very yummy! Will definitely make again.

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JBEANIE

Cooking Level: Intermediate

Home Town: Athens, Georgia, USA

Living In: College Station, Texas, USA

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Reviewed: Jul. 5, 2008

This is Fantastic! I only used fresh berries, just a personal preference. It looked beautiful and everybody enjoyed it! Thank you Joy for this great recipe!

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