Ingredients
1 package (9 ounces) yellow cake mix1 can (20 ounces) pineapple tidbits, drained2 medium firm bananas, sliced2 medium peach or nectarines, peeled and sliced2 cups sliced fresh strawberries, divided2 cups cold milk1 package (3.4 ounces) instant vanilla pudding mix1 cup heavy whipping cream1 tablespoon sugar1/2 cup fresh blueberries2 kiwifruit, peeled and sliced
Preparation
Prepare and bake cake according to package directions, using a 9-in. round baking pan. Cool; cut into 1-in. cubes. In a large bowl, combine the pineapple, bananas, peaches and 1/2 cup strawberries.
In another bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set.
In a small bowl, beat cream until soft peaks form. Add sugar; beat until stiff peaks form.
In a 3-qt. trifle bowl, layer half of the cake cubes, fruit mixture, pudding and whipped cream. Repeat layers. Top with blueberries, kiwi and remaining strawberries. Cover and refrigerate for 4 hours or overnight.
