Chocolate and fruit trifle Chocolate and fruit trifle Her Chocolate and Fruit Trifle fits the bill on both counts. It’s not only delicious but a breeze to whip up because it uses a packaged cake mix, instant pudding and fresh fruit that can be sliced and arranged in a jiffy.

Ingredients 

1 package (18-1/4 ounces) devil’s food cake

mix

1 can (14 ounces) sweetened condensed milk

1 cup cold water

1 package (3.4 ounces) instant vanilla

pudding mix

2 cups heavy whipping cream, whipped

2 tablespoons orange juice

2 cups fresh strawberries, chopped

2 cups fresh raspberries

2 kiwifruit, peeled and chopped

Method 

Prepare cake batter according to package directions; pour into a greased 15-in. x 10-in. x 1-in. baking pan.

Bake at 350° for 20 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

Crumble enough cake to measure 8 cups; set aside. (Save remaining cake for another use.)

In a large mixing bowl, combine milk and water until smooth. 

Add pudding mix; beat on low speed for 2 minutes or until slightly thickened. Fold in the whipped cream.

To assemble, spread 2-1/2 cups pudding mixture in a 4-qt. glass bowl. Top with half of the crumbled cake;

sprinkle with 1 tablespoon orange juice. Arrange half of the berries and kiwi over cake.

Repeat pudding and cake layers; sprinkle with remaining orange juice. Top with remaining pudding mixture. Spoon remaining fruit around edge of bowl.

Cover and refrigerate until serving. Yield: 12-16 servings.