|
Ingredients
1 large angel food cake, cut in cubes
1 small package instant vanilla pudding
8 oz sour cream
10 oz frozen whipped topping
1 pint fresh strawberries
1 pint fresh blueberries
2 bananas, peeled and sliced
2 kiwis, peeled and sliced
1 peach, peeled and sliced
1 8 oz. can crushed pineapple, drained
|
|
Directions
In a bowl, mix pudding mix,
sour cream and fold into the whipped topping.
In a large glass bowl,
place 1/2 of the cake cubes. Add half of the strawberries,
blueberries, bananas, kiwis, peach and pineapple. Cover with
half of the whipped topping mixture. Add a second layer
in the same order. Garnish as desired. Refrigerate
until ready to serve.
Garnish with fruit from
recipe or use mint leaves, edible flowers.
|Makes 16 servings.
Prep time: 30 minutes |
