Fruit Trifle Supreme Recipes

Steps:

• Pour the blueberries into a strainer, rinse with water, and shake off excess water. Spread the berries out onto paper towels to dry slightly.
• In a deep, clear glass bowl or trifle bowl, spread a layer of angel food cake chunks. Scatter the cake with chopped strawberries in a thin layer. Sprinkle the strawberries with a layer of blueberries, followed by a layer of chopped peach slices. Sprinkle a few fresh raspberries over the peaches. Dollop a layer of whipped topping, then repeat layers until all cake and fruit has been used. Finish trifle with a layer of whipped topping. Cover the trifle, and refrigerate until chilled, about 1 hour.

Steps:

• Mix cream cheese, brown sugar, and vanilla extract in a bowl until smooth. Refrigerate until cold, about 30 minutes.
• In a separate bowl, lightly mix together the chopped strawberries, pineapple, grapes, and the blueberries.
• Scoop about 3 tablespoons of the cream cheese mixture into the bottom of each plastic cup to make a half-inch thick layer. Spoon enough mixed fruit on top of the cream cheese to make a 2-inch layer, about 1/3 cup. Top the fruit with a teaspoon or two of crumbled sugar cookies. Garnish each trifle with a kiwi slice. Refrigerate until serving time.

Steps:

• In a medium bowl, prepare pudding with nonfat milk according to package directions and refrigerate.
• Line the bottowm of a trifle bowl with half of the cake slices.
• Sprinkle the cake with half of the peach juice. Pour half of the warmed raspberry preserves over the cake and top with half of peach slices and fresh fruit.
• Spoon half the prepared pudding evenly over the fruit and cake.
• Repeat layers, ending with pudding. Top with whipped topping and garnish with fresh fruit.
• Chill at least 2 hours before serving.