Frank's Recipes! Fruit Trifle for 96

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Fruit Trifle for 96

96 Servings

Instant Vanilla Pudding 42 oz.
Lowfat Milk --- 4 1/2 qt.
DOLE® Crushed Pineapple 6 lb. 11 oz 1 (#10) can
Golden Raisins 2 lb. 6 cups
Non Dairy Ready To Whip Topping 4 lb. 8 cups
Pound Cake, cut into 1/2-inch cubes 9 lb.
DOLE Tropical Fruit Salad juice, drained and reserved 6 lb. 10 oz. 1 (#10) can
Raspberry Jam 4 lb. 6 cups
Sliced Almonds, toasted 3/4 lb. 3 cups

Mix together pudding and milk until smooth. Stir in undrained crushed pineapple and raisins. Whip topping according to package directions. Fold 4 cups into pudding mixture. Cover bottom of six 2-inch deep hotel pans with a layer of cake cubes. Sprinkle cake with reserved tropical fruit salad juice. Top each pan with 6 cups (3-3/4 lb.) pudding mixture and 2 cups tropical fruit salad. Place remaining cake cubes on pudding, pressing down gently. Heat jam and pour 1 cup over top of each pan, cool slightly. Spread remaining whipped topping over each trifle. Sprinkle nuts over whipped topping. Chill 4-6 hours. Cut each pan into 16 portions and spoon into bowls.

456 calories
14g fat (9g sat.)
3mg cholesterol
269mg sodium
82g carbohydrate
5g protein