Punch Bowl Trifle
by perma747
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INGREDIENTS
- 2 cans 20 Oz. each crushed pineapple
- 1 pkg. 18 1/4 oz. yellow cake mix
- 1 pkg. 5.1 oz. instant vanilla pudding mix
- 2 cans 21 oz. each cherry pie filling
- 4 medium ripe bananas ; sliced
- 2 cans 15 1/4 oz. each fruit cocktail ; drained
- 2 cans 11 oz. each Mandarin Oranges ; drained
- 1 carton 16 oz frozen whipped topping ; thawed
- 1 pkg. 7 oz. flaked coconut ; toasted
INSTRUCTIONS
Drain pineapple, reserving juice; set the pineapple aside. Prepare cake batter according to pkg. directions, substituting pineapple juice for the water (add water if necessary for the required measurements.) Bake as directed in a greased 13x9 in. pan. Cool.
Meanwhile, prepare pudding according to pkg. directions. Cut the cake into 1 in. cubes; place half in a 6-qt. punch bowl. Top with half of the pudding, pie filling, pineapple, bananas, fruit cocktail, oranges, whipped topping and coconut. Repeat layers. Cover and refrigerate for 6 hours or overnight.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (0g) | ||
| Recipe Makes: 55 Servings | ||
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| Calories: 0 | ||
| Calories from Fat: 0 (NaN%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0mg | 0 % | |
| Potassium 0mg | 0 % | |
| Total Carbohydrate 0g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 0g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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