1 frozen pound cake
1/4 cup orange juice
1 (20-ounce) can apple pie filling
4 tablespoons raspberry jelly (or seedless preserves)
2 cups prepared vanilla pudding
1 (8-ounce) container Cool Whip
Toasted coconut for garnish
The bowl you choose for the trifle is very important because the effect is
gained by seeing the layers of the trifle through glass. You could make an
individual trifle serving by using a clear parfait or sherbet glass, but it
is a lot more trouble. Arrange in layers. Cut 1/2 of cake into cubes.
Sprinkle on orange juice, then 1/2 of pie filling, dot with all the jelly,
and top with 1/2 the pudding. Repeat all these layers except jelly, which
has all been used. Top with Cool Whip and garnish with toasted coconut.
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