Ingredients:

1 can 1 pint 2 3 - 4 2 pkg 1 pint

sponge cake ** mandarin oranges, drained strawberries: washed, hulled, halved except for one medium-sized bananas: peeled and sliced kiwi: peeled, sliced into ring, cut rings in half vanilla instant pudding prepared with 2 1/2 cups whole milk heavy cream or whipping cream, stiffly beaten

Procedure:

1.  ** Sponge cake = homemade or store bought (equivalent of one 8 or 9" layer, 1/2 of a 13 x 9 sheet, OR 4-6 of those individual sponge cakes sold at the grocery for strawberry shortcake ... broken into bite-sized pieces.
2.  Prepare all ingredients as described above.
3.  Set aside some fruit for garnish ... except for banana which will brown.
4.  Gently fold the whipped cream into the pudding and set aside.
5.  Layer in the trifle bowl in this order:
    1/2 cake
    1/3 pudding mixture
    1/2 fruit
    1/2 cake
    1/3 pudding
    1/2 fruit
    1/3 pudding last
6.  Garnish the top with fruit.

Suggestion: Put one whole strawberry in the center. Place strawberry halves along the edge of the trifle. Arrange other fruit as you see fit.

OPTIONAL: You may add other fruit such as blueberries.

I am giving the amounts for a trifle bowl, but this recipe ... as with all trifles ... could be made in large wine goblets or in stack molds.

You can have all the ingredients on hand ... except the fresh fruit ... and put it together six hours prior to serving or overnight.