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Directions Add the berries to a bowl along with the sugar and orange juice. Meanwhile, add the yogurt and honey to a bowl. Cut the angel food cake into large chunks using a serrated knife, and add about one-third of the cake to the bottom of a medium trifle dish.
In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes; set aside. Split cake horizontally into thirds. Place one layer in a 5 quart trifle or serving bowl that is 9 inches in diameter (see note in heading about measuring). Top with a third of the pudding, third of the whipped topping and a third of the fruit.
This trifle recipe uses whole slices of pie along with butter pecan ice cream and caramel sauce for the ultimate leftover dessert. Get the recipe at Grandbaby Cakes. This vanilla cake-based trifle is totally customizable. Not a fan of bananas? Swap them out for another fruit.
I prefer to mix vanilla pudding/custard with either cool whip or real whipped cream. I layer the angel food cake pieces then the pudding layer then the fruit. A trifle bowl makes the layers show up but you don’t need one. This is better after it sits for awhile and is better chilled.
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