Dole Fruit Trifle

A crowd pleasing fruit trifle that is easy to make.

Photo of Dole Fruit Trifle


42 oz instant vanilla pudding
4-1/2 qt lowfat milk
6 lbs (11 oz/ 1 can #10) DOLE® Crushed Pineapple
2 lbs (6 cups) golden raisin
4 lbs (8cups) non-dairy ready to whip topping
9 lbs pound cake, cut into 12-inch cubes
6 lbs (11 oz/ 1 can #10) DOLE Tropical Fruit Salad, drained, reserve juice
4 lb (6 cups) raspberry jam
3/4 lb (3 cups) sliced almonds, toasted


  1. Mix together pudding and milk until smooth. Stir in undrained crushed pineapple and raisins.
  2. Whip topping according to package directions. Fold 4 cups into pudding mixture.
  3. Cover bottom of six 2-inch deep hotel pans with a layer of cake cubes. Sprinkle cake with reserved tropical fruit salad juice.
  4. Top each pan with 6 cups (3-3/4 lb.) pudding mixture and 2 cups tropical fruit salad. Place remaining cake cubes on pudding, pressing down gently.
  5. Heat jam and pour 1 cup over top of each pan, cool slightly. Spread remaining whipped topping over each trifle. Sprinkle nuts over whipped topping.
  6. Chill 4 to 6 hours.
Fruit pairings tout 2018
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