Trifle

I made this for a farewell dinner with Korean students who had been studied in here for 14 months and now has to return to their home country and also for participating MFM# 13 host by Fitri

*** Mertua sampe nambah2 tuh...hahaha

TIPS:
1. For the bananas; don't throw out the pineapple juice. Soak the sliced bananas in the juice (15 mins more or less ) and they won't turn brown.
2. For the kiwis and strawberries; are quick & easy to slice in a hard-boiled-egg slicer.



Ingredients:
1 (12 ounce) container frozen
whipped topping, thawed
1 (8 ounce) container sour
cream
1 (9 inch) angel food cake
1 (3.4 ounce) package instant
vanilla pudding mix

3 kiwis, peeled and sliced
1 pint fresh strawberries, sliced
3 bananas, peeled and sliced
1 (15 ounce) can crushed
pineapple, drained
1 sprig fresh mint

Instruction:
1. In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping.
2. Cut the cake into thirds, horizontally.
3. Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices. Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used.
4. Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint. Refrigerate until serving.