Tropical Trifle

25 servings Prep: 20 m Cook: PT0M Total: 20 m Beginner
5.0/5 (1)
Tropical Trifle
Trifles are a cold dessert, made both plain and elaborately decorated. This tropical version layers angel food cake with strawberries, pineapple, fruit cocktail, whipped cream, and nuts in a stunning presentation. It’s very easy and yummy - great for summer cookouts and potluck dinners.

Ingredients

25 servings
  • Angel Food Cake
  • 30 ounces Tropical Fruit, drained
  • 30 ounces Fruit Cocktail, drained
  • 30 ounces Crushed Pineapple, drained
  • 16 ounces of Cool Whip large
  • 2 cups Fresh Strawberries
  • 1 cup Walnuts or Pecans
  • Trifle Bowl or Deep Tupperware Bowl
  • Cherries, coconut and bananas (optional)
  • 1/2 cup granulated white sugar

Step-by-Step Instructions

  1. Cut or rip Angel Food Cake into chunks.
  2. Macerate (pulverize) your strawberries with about a half a cup of sugar and refrigerate for about an hour.
  3. Now begin to layer your ingredients for the cake: first cake, then add strawberries, then spread cool whip, tropical fruit, fruit cocktail, and top with nuts. Continue layering until cool whip is on last and nuts are on top. You may also add cherries, coconut and/or bananas to the dish if you like.

Tips and Techniques

The dish is best served the next day after refrigerating overnight, which allows the flavors to meld and the cake to soak up some of the fruit juices. You can use light Cool Whip and light canned fruit for those watching calories.

Ingredient Substitutions

  • Angel Food Cake: Pound cake or sponge cake
  • Cool Whip: Freshly whipped heavy cream (2 cups cream whipped with 1/4 cup sugar)
  • Walnuts: Pecans, almonds, or toasted coconut

Equipment Needed

  • Trifle bowl or deep clear glass bowl
  • Mixing bowl
  • Knife or hands for tearing cake