Chocolate and Fruit TrifleThis refreshing dessert layered with devil’s food cake, a creamy pudding mixture, red berries and…
Chocolate and Fruit Trifle
1 package devil’s food cake mix (regular size) 1 can (14 ounces) sweetened condensed milk 1 cup cold water 1 package (3.4 ounces) instant vanilla pudding mix 2 cups heavy whipping cream, whipped 2 tablespoons orange juice 2 cups fresh strawberries, chopped 2 cups fresh raspberries 2 kiwifruit, peeled and chopped
Prepare cake batter according to package
; pour into a greased 15x10x1-in.
Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean.
Cool completely on a wire rack.
Crumble enough cake to measure 8 cups; set aside.
(Save remaining cake for another use.
) In a large bowl, whisk the milk, water and pudding mix for 2 minutes.
Let stand for two minutes or until soft-set.
Fold in the whipped cream.
To assemble, spread 2-1/2 cups pudding mixture in a 4-qt.
Top with half of the crumbled cake; sprinkle with 1 tablespoon orange juice.
Arrange half of the berries and kiwi over cake.
Repeat pudding and cake layers; sprinkle with remaining orange juice.
Top with remaining pudding mixture.
Spoon remaining fruit around edge of bowl.
Cover and refrigerate until serving.