All American Pineapple & Fruit Trifle
|Pineapple||1 Cup (16 tbs) (Dolea)|
|Frozen sliced peaches||1 Cup (16 tbs) (Thawed)|
|Frozen strawberries||1 Cup (16 tbs), thawed and sliced|
|Frozen raspberries||1 Cup (16 tbs) (Thawed)|
|Cake||1 (Angel Food 10 Inch In Diameter)|
|Instant sugar free vanilla pudding mix||1 Cup (16 tbs) (1 Package)|
|Cream sherry||1⁄3 Cup (5.33 tbs)|
|Thawed frozen whipped topping||1⁄2 Cup (8 tbs)|
Twist crown from pineapple.
Cut pineapple in half lengthwise.
Refrigerate half for another use, such as fruit salad.
Cut fruit from shell with knife.
Cut fruit into thin wedges.
Reserve 3 wedges for garnish; combine remaining pineapple wedges with peaches, strawberries and raspberries.
Cut cake in half.
Freeze half for another use.
Tear remaining cake half into chunks.
Prepare pudding according to package directions.
In 2-quart glass bowl, layer half of each: cake, sherry, fruit mixture and pudding.
Repeat layers once.
Cover; refrigerate 1 hour or overnight.