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Fruit Trifle
1 package vanilla pudding
1 cup whipping cream or Cool Whip
1 teaspoon almond extract
9 cups Angel food cake in 1" pieces
1 pint strawberries, sliced
2 bananas, sliced
2 kiwifruit, sliced
Prepare pudding, cool. Beat cream with almond until stiff, fold
pudding into cream. Place half of cake pieces in 3 quart glass
bowl, top with half of fruit, spread with half of pudding mixture.
Repeat with remaining cake, fruit and pudding. Cover, refrigerate,
at least 8 hours, but no more than 24 hours. Garnish with addition
strawberries and kiwifruit. Serves 12 Note - use any fruits in
season.
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Fruit Trifle