Ingredients
- 1 pound cake, angel food cake, or vanilla sponge cake, cubed
- 1 cup strawberries, sliced
- 1 cup blueberries
- 2 kiwis, peeled and sliced
- 1 cup pineapple chunks
- 1 cup mandarin oranges (drained if canned)
- 1 cup grapes, halved
- 2 cups whipped cream or whipped topping
- 1 cup vanilla pudding or custard (optional)
- Mint leaves (optional, for garnish)
Instructions
- Prepare all fruits: wash, peel, slice, and drain as needed.
- In a large glass trifle bowl or individual cups, add a layer of cake cubes at the bottom.
- Spread a layer of whipped cream or pudding over the cake.
- Add a colorful layer of mixed fruits.
- Repeat layers of cake, cream, and fruit until the bowl is full, ending with a fruit layer and a dollop of cream.
- Chill for at least 1 hour before serving.
- Garnish with fresh mint leaves or extra berries just before serving.
Notes
- Use sturdy but soft cake like pound cake for best texture.
- Choose a variety of colorful fruits for visual appeal and flavor balance.
- Can be made a day ahead—just add delicate garnishes before serving.
- Drain or pat dry any canned or thawed fruit to avoid excess moisture.
- Customize with gelatin, marshmallows, or syrup for variation.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 22g
- Sodium: 105mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
