Dole Fruit Trifle

A crowd pleasing fruit trifle that is easy to make.

Total Time:
6 hours

Servings:
96

Ingredients

42 oz instant vanilla pudding

4-½ qt lowfat milk

6 lbs (11 oz/ 1 can #10) DOLE Crushed Pineapple

2 lbs (6 cups) raisins

4 lbs (8cups) non-dairy ready to whip topping

9 lbs pound cake cut into 12-inch cubes

6 lbs (11 oz/ 1 can #10) DOLE Tropical Fruit Salad drained reserve juice

4 lb (6 cups) raspberry jam

¾ lb (3 cups) sliced almonds toasted

Mix together pudding and milk until smooth. Stir in undrained crushed pineapple and raisins.
Whip topping according to package directions. Fold 4 cups into pudding mixture.
Cover bottom of six 2-inch deep hotel pans with a layer of cake cubes. Sprinkle cake with reserved tropical fruit salad juice.
Top each pan with 6 cups (3-3/4 lb.) pudding mixture and 2 cups tropical fruit salad. Place remaining cake cubes on pudding, pressing down gently.
Heat jam and pour 1 cup over top of each pan, cool slightly. Spread remaining whipped topping over each trifle. Sprinkle nuts over whipped topping.
Chill 4 to 6 hours.