Six-Fruit Trifle

Ingredients

1 pkg yellow cake mix

1 can (20 oz) pineapple tidbits, drained

2 medium firm bananas, sliced

2 medium peaches or nectarines, peeled and sliced

2 c sliced fresh strawberries, divided

2 c cold milk

1 pkg (3.4 oz) instant vanilla pudding

1 c heavy whipping cream

1 tbls sugar

½ c fresh blueberries

2 kiwifruit, peeled and sliced

Directions

Prepare and bake cake according to package directions, using a 9 in round baking pan. Cool; cut into 1-in cubes.

In a large bowl, combine the pineapple, bananas, peaches and ½ c strawberries.

In another bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set.

In a small bowl, beat cream until soft peaks form. Add sugar; beat until stiff peaks form.

In a 3-qt trifle bowl, layer half of the cake cubes, fruit mixture, pudding and whipped cream. Repeat layers, top with blueberries, kiwi and remaining strawberries.

Cover and refrigerate for 4 hours or overnight.