Cooking with Marlene Koch

Summer Fruit Trifle

Makes servings.


Summer Fruit Trifle


1. Make cake mix according to package directions, using water and egg whites; bake in a 13x9x2-inch baking pan. Cool on wire rack. Cut half the cake into 1-inch cubes (freeze or reserve remaining cake for another use).
2. Process strawberries in blender or food processor until smooth; stir in Equal® Spoonful™.
3. Layer ⅓ of the cake cubes in bottom of 2-quart glass serving bowl. Spoon ⅓ of the Milk Custard and strawberry puree over cake and top with ⅓ of the raspberries, nectarines, banana and blueberries. Repeat layers 2 times.
4. Refrigerate at least 1 hour before serving. Garnish with whipped topping.

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