Fruit Trifle
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

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