I layered bright fresh fruit with vanilla pudding and whipped cream into a Fruit Trifle that hides an unexpected twist you won’t see coming.

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I never expected a simple bowl to steal the show but my Fruit Trifle does just that every time. I pile slices of strawberries and cubes of store bought pound cake into tall glasses, then step back amazed at the color, the way light hits the layers.

People always gasps when they see it, they think I slaved for hours. Its silly, because it’s actually a playful nod to those old Fruit Salad With Pudding desserts, but fresher and less predictable.

If you like a dessert that looks fancy and feels easy, this one will make you smile soon too.

Ingredients

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Store bought pound cake gives carbs, buttery richness and soak-up flavors, adds texture.
Fresh strawberries add vitamin C, fiber, bright tart-sweet pop and color.
Blueberries bring antioxidants, low calories, tiny burst of sweetness in every bite.
Kiwi is tangy, high in vitamin C and fiber, kinda exotic and pretty.
Pineapple gives tropical acid and sweetness, enzymes help tenderize and brightens salad.
Seedless grapes add juicy sweetness, more fiber, easy to pop and eat.
Instant vanilla pudding mix with milk lends creaminess and vanilla flavor, thickens quickly.
Whipped heavy cream plus powdered sugar makes it rich, sweet, airy and dessert-like.
Toasted sliced almonds add crunch, healthy fats and a nutty contrast to soft cake.

Ingredient Quantities

1 (12 ounce) store bought pound cake, cut into 1 inch cubes

1 lb strawberries, hulled and sliced (about 3 cups)

1 pint blueberries (about 2 cups)

2 kiwis, peeled and sliced

1 cup pineapple chunks, drained and chopped

1 cup seedless grapes, halved

1 (3.4 ounce) instant vanilla pudding mix and 3 cups cold milk

2 cups heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

1/4 cup granulated sugar and 1 tablespoon lemon juice (optional, for sweeter fruit)

1/4 cup sliced almonds, toasted (optional garnish)

How to Make this

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1. Prep the fruit and cake: hull and slice the strawberries, halve the grapes, peel and slice the kiwis, chop the drained pineapple into bite size pieces, and cut the store bought pound cake into 1 inch cubes; set a few pretty berries aside for garnish.

2. Optional sweetening for fruit: toss all the cut fruit in a bowl with 1/4 cup granulated sugar and 1 tablespoon lemon juice if you want it sweeter, let sit 10 to 15 minutes so the juices come out — you can skip this if fruit is sweet enough.

3. Make the vanilla pudding: whisk the
3.4 ounce instant vanilla pudding mix with 3 cups cold milk for about 2 minutes until thickened, then chill 5 to 10 minutes so it firms up a bit.

4. Whip the cream: chill your mixing bowl and beaters if you can, then whip 2 cups heavy whipping cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until soft to medium peaks; don’t overwhip or you’ll end up with butter.

5. Toast the almonds: in a dry skillet over medium heat toast 1/4 cup sliced almonds, stirring often, until light golden and fragrant (2 to 4 minutes); remove and cool.

6. Assemble the trifle: in a large trifle dish or clear bowl layer about one third of the pound cake cubes on the bottom, spoon about one third of the pudding over them, then scatter one third of the macerated fruit; press the cake gently into the pudding so it soaks a bit.

7. Repeat the layers two more times (cake, pudding, fruit), finishing with the whipped cream on top; garnish with the reserved berries and the toasted sliced almonds.

8. Chill and serve: refrigerate at least 2 hours or overnight so flavors meld and the cake softens, then serve cold; if you made the fruit without sugar skip the optional sweet step next time or add a splash of lemon if it tastes flat.

Equipment Needed

1. Chef’s knife, sharp
2. Cutting board
3. Large mixing bowls (at least 2), one chilled if possible
4. Measuring cups and spoons
5. Whisk for the pudding
6. Electric hand mixer or stand mixer for the whipped cream
7. Rubber spatula or large spoon for folding and layering
8. Small dry skillet for toasting almonds
9. Large trifle dish or clear bowl for assembling and serving

FAQ

Q: Can I make this ahead of time? A: Yes, you can prep parts ahead. Mix the pudding and whipped cream and keep it covered in the fridge up to 24 hours, and wash and slice fruit a day ahead. But dont assemble with the cake more than a few hours before serving or the pound cake will get soggy.

Q: How do I stop the pound cake from getting mushy? A: Toast the 1 inch cubes on a baking sheet at 350 F for 6 to 10 minutes till theyre lightly crisp, or assemble right before serving. You can also layer cake on the bottom and fruit on top so the cake soaks less.

Q: Can I use frozen fruit? A: Yes but thaw completely and drain or pat dry first, because frozen fruit releases extra juice and will water down the pudding cream mix. For best texture use fresh if you can.

Q: I need to cut sugar or calories, what swaps work? A: Use half and half or a lighter whipped topping instead of heavy cream, or swap the instant pudding for vanilla Greek yogurt. The salad wont be as rich but will still taste good.

Q: What if someone has a nut allergy, can I skip the sliced almonds? A: Absolutely, just omit the almonds or use toasted coconut flakes, sunflower seeds, or crushed graham crackers for crunch instead.

Q: How long will leftovers keep? A: Stored covered in the fridge the salad will keep okay for about 24 hours, maybe up to 48 hours but the cake will keep absorbing fruit juices and become mushy and the fruit will soften, so sooner is better.

Fruit Salad Recipe Substitutions and Variations

Pound cake — swap with angel food cake, brioche, or store bought sponge cake. angel food is lighter and soaks up the cream nicely; brioche gives a richer, buttery bite; sponge keeps it airy.
Strawberries — use raspberries, diced mango, or sliced peaches instead. each gives a different sweetness and texture, pick what’s in season or on sale.
Instant vanilla pudding + milk — replace with 2 cups Greek yogurt sweetened with 2 Tbsp honey, or use mascarpone thinned with a little milk, or make a quick pastry cream from egg yolks, sugar and milk. yogurt makes it tangy, mascarpone keeps it rich.
Heavy whipping cream — swap for chilled full fat coconut cream (for dairy free), or use stabilized whipped topping, or beat 1 cup evaporated milk chilled very cold. coconut gives a subtle tropical flavor.

Pro Tips

1) Chill the bowl and beaters first and watch the cream like a hawk when you whip it. Stop at soft to medium peaks. If you accidentally go too far its not the end of the world — add a splash of cold milk and whisk a few seconds to bring it back.

2) Taste your fruit before sweetening. If its already sweet skip the sugar, otherwise toss lightly with sugar and lemon for 10-15 minutes so juices come out. Make sure pineapple is very well drained or even patted dry, otherwise the whole trifle gets watery.

3) Use slightly bigger cake cubes or even dry them briefly in a 325 F oven for 8-10 minutes if the cake feels too fresh. That way they soak up pudding without turning to mush. When layering press the cake down gently so it absorbs some pudding but dont mash it flat.

4) Toast the almonds right before serving and keep extra berries and nuts off the top until the last minute. If you add them too soon they get soggy and the trifle loses its texture.

5) Make it a day ahead for the best melding of flavors, but store covered and add final whipped cream/garnish just before guests arrive. If your pudding seems too thick after chilling, whisk in a little milk to loosen before assembling.

Fruit Salad Recipe

Recipe by Jot Punji

0.0 from 0 votes

I layered bright fresh fruit with vanilla pudding and whipped cream into a Fruit Trifle that hides an unexpected twist you won't see coming.

Servings

servings

Calories

404

kcal

Equipment: 1. Chef’s knife, sharp
2. Cutting board
3. Large mixing bowls (at least 2), one chilled if possible
4. Measuring cups and spoons
5. Whisk for the pudding
6. Electric hand mixer or stand mixer for the whipped cream
7. Rubber spatula or large spoon for folding and layering
8. Small dry skillet for toasting almonds
9. Large trifle dish or clear bowl for assembling and serving

Ingredients

1 (12 ounce) store bought pound cake, cut into 1 inch cubes
1 lb strawberries, hulled and sliced (about 3 cups)
1 pint blueberries (about 2 cups)
2 kiwis, peeled and sliced
1 cup pineapple chunks, drained and chopped
1 cup seedless grapes, halved
1 (3.4 ounce) instant vanilla pudding mix and 3 cups cold milk
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup granulated sugar and 1 tablespoon lemon juice (optional, for sweeter fruit)
1/4 cup sliced almonds, toasted (optional garnish)

Directions

Prep the fruit and cake: hull and slice the strawberries, halve the grapes, peel and slice the kiwis, chop the drained pineapple into bite size pieces, and cut the store bought pound cake into 1 inch cubes; set a few pretty berries aside for garnish.
Optional sweetening for fruit: toss all the cut fruit in a bowl with 1/4 cup granulated sugar and 1 tablespoon lemon juice if you want it sweeter, let sit 10 to 15 minutes so the juices come out — you can skip this if fruit is sweet enough.
Make the vanilla pudding: whisk the
4 ounce instant vanilla pudding mix with 3 cups cold milk for about 2 minutes until thickened, then chill 5 to 10 minutes so it firms up a bit.
Whip the cream: chill your mixing bowl and beaters if you can, then whip 2 cups heavy whipping cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until soft to medium peaks; don’t overwhip or you’ll end up with butter.
Toast the almonds: in a dry skillet over medium heat toast 1/4 cup sliced almonds, stirring often, until light golden and fragrant (2 to 4 minutes); remove and cool.
Assemble the trifle: in a large trifle dish or clear bowl layer about one third of the pound cake cubes on the bottom, spoon about one third of the pudding over them, then scatter one third of the macerated fruit; press the cake gently into the pudding so it soaks a bit.
Repeat the layers two more times (cake, pudding, fruit), finishing with the whipped cream on top; garnish with the reserved berries and the toasted sliced almonds.
Chill and serve: refrigerate at least 2 hours or overnight so flavors meld and the cake softens, then serve cold; if you made the fruit without sugar skip the optional sweet step next time or add a splash of lemon if it tastes flat.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.