| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Fruits | Dessert | 12 | Servings | |
INGREDIENTS
| 2 | pk | (3-oz) "Cook & Serve" vanilla pudding mix |
| 2 | c | Milk |
| 1 1/2 | c | Dole canned pineapple juice |
| 1 | c | Dole raisins |
| 1 | ct | (8-oz) frozen whipped topping; thawed |
| 2 | cn | (8-oz) Dole crushed pineapple |
| 1 | (16-oz) pound cake | |
| 1 | Jar (10-oz) raspberry jam; melted | |
| 1 | cn | (15.25-oz) Dole tropical fruit salad |
| 2 | tb | Dole sliced almonds; toasted |
| Raspberries for garnish |
INSTRUCTIONS
Cook pudding per pack directions. Use milk and juice as cooking liquid. Cool. Save 1 tablespoon raisins for garnish. Stir remaining raisins and 3/4 carton whipped topping into pudding. Measure and drain 1/2 cup pineapple for garnish. Cut cake into chunks. Pour 1 cup pudding mixture into 3-quart glass bowl. Top with half of each: cake, jam, remaining undrained pineapple, undrained tropical fruit and pudding. Repeat layers. Chill 20 minutes or overnight. Spoon remaining whipped topping over trifle. Garnish with reserved pineapple, raisins, almonds and raspberries. Serves 12. DOLE AD From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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