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Easy Fruit Salad Trifle Dessert Recipe

Easy Fruit Salad Trifle Dessert Recipe

A colorful, no-bake trifle made with angel food cake, vanilla pudding, whipped topping, canned fruit, and optional fresh berries. Chill it for at least 2 hours, or prepare it the night before for the best texture.
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Prep Time 25 minutes
Total Time 2 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Cake and Cream
  • 1 cake, 12-14 ounces Prepared angel food cake, cut into 1-inch cubes
  • 1 package, 3.4 ounces Instant vanilla pudding mix
  • 3 cups Cold milk
  • 1 container, 8 ounces Frozen whipped topping, thawed
Fruit
  • 1 can, 15 ounces Fruit cocktail, well drained
  • 1 can, 11 ounces Mandarin orange segments, well drained
  • 1 can, 20 ounces Pineapple tidbits or chunks, well drained
  • 1 cup, optional Sliced fresh strawberries or additional fruit
  • 1/2 cup, optional Blueberries
Garnish
  • As needed for garnish, optional Mint leaves or extra fruit

Method
 

Step-by-Step
  1. Drain the fruit cocktail, mandarin oranges, and pineapple thoroughly in a sieve for several minutes. Pat the fruit lightly with paper towels so excess syrup does not make the pudding runny or the cake soggy.
  2. Cut the angel food cake into approximately 1-inch cubes. Keep the pieces fairly even so each serving has a balanced amount of cake in every layer.
  3. Whisk the instant vanilla pudding mix with the cold milk for about 2 minutes, until thickened. Let the mixture stand for 3–5 minutes so it reaches a spoonable consistency.
  4. Gently fold the thawed whipped topping into the prepared pudding. Use a light folding motion to keep the mixture fluffy rather than stirring vigorously.
  5. Place approximately one-third of the cake cubes in the bottom of a large glass trifle bowl. Add one-third of the fruit, followed by one-third of the pudding mixture.
  6. Repeat the cake, fruit, and pudding layers twice more, finishing with the creamy pudding mixture on top. Smooth the surface lightly without compressing the layers.
  7. Cover the bowl and refrigerate the trifle for at least 2 hours. For the best texture, chill it for 4 hours or overnight, then add mint or delicate fruit garnish immediately before serving.

Notes

Drain all canned fruit well and pat it lightly dry. Add bananas, mint, raspberries, or other delicate garnish shortly before serving because they can brown, soften, or become mushy. Store the covered trifle in the refrigerator.