Dole Fruit Trifle
A crowd pleasing fruit trifle that is easy to make.
Ingredients
42 oz instant vanilla pudding
4-½ qt lowfat milk
6 lbs (11 oz/ 1 can #10) DOLE Crushed Pineapple
2 lbs (6 cups) DOLE Golden Raisins
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
¾ lb (3 cups) sliced almonds toasted
Directions
- Mix together pudding and milk until smooth. Stir in undrained crushed pineapple and raisins.
- Whip topping according to package directions. Fold 4 cups into pudding mixture.
- Cover bottom of six 2-inch deep hotel pans with a layer of cake cubes. Sprinkle cake with reserved tropical fruit salad juice.
- 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.
- 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.
- Chill 4 to 6 hours.