English Trifle

Around the World with Rania - "Recipes from England"
KDKA Pittsburgh Today Live 3/7/2012

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English Trifle

4 firm bananas, peeled and sliced
2 baskets raspberries, washed and drained
2 baskets strawberries, washed and hulled
4 kiwis, peeled and sliced
2 cans mandarin oranges, well drained
Sliced toasted almonds
3 to 3-3/4 ounce packages vanilla pudding
2 to 3 loaves of Purchased pound cake - cut into slices
1 cup of heavy cream mixed with 1 teaspoon brandy - whipped to soft peaks

Mix together all fruits and nuts. Prepare pudding as directed on package. Arrange a layer of pound cake slices in a large glass bowl. Sprinkle with brandy. Top with a layer of mixed fruits and nuts. Continue in layers until about 2 inches from top of bowl. Spread vanilla pudding evenly over top of trifle. Mound whipped cream over trifle, using a pastry bag fitted with a star tip. Refrigerate for 1 hour or more and serve.

Please note that the amount of fruit, pound cake, brandy and whipped cream all depends on the size of your bowl.

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