Festive Trifle Cake

Inspired by the original English version, this variation on the traditional trifle is very easy to make and perfect to serve for dessert during the Holidays. Take an angel cake infused with orange juice or sherry, topped with vanilla pudding, a heap of whipped cream and fresh fruit and voilà, you have all the ingredients for an irresistible, fairy-tale dessert.

• Yields: 8 Servings

Ingredients

• 1 angel food cake
• 1 1/2 cups (375 mL) 35% Cream
• 1 four ser. pkg. vanilla instant pudding & pie filling
• 2 cups (500 mL) Milk
• 1/4 cup (50 mL) orange juice*
• 1 1/2 cups (375 mL) whole raspberries, washed
• 2 kiwi, sliced or quartered

Preparation
Slice angel food cake into 3 layers. Beat whipping cream.
Prepare pudding with milk as directed on the package. Gently fold in a cup of whipped cream.
Place one cake layer on serving dish and sprinkle with half of the orange juice and spread with half of the pudding mixture. Top with half of raspberries and kiwi slices and a third of remaining cream.
Place second cake layer on top and sprinkle with remaining orange juice. Spread with remaining pudding mixture; sprinkle with remaining fruit and spread with half of remaining cream. Top with remaining cake layer. Spread whipped cream over top. Refrigerate until ready to serve.
*Sherry can be used instead of orange juice.