Joy's Prizewinning Trifle

Ingredients

• 9 inch angel food cake 
• 3  bananas peeled sliced
• 15 ounce pineapple crushed drained canned
• 1 sprig mint leaves fresh
• 3.4 ounce vanilla pudding mix instant
• 3  kiwis peeled sliced
• 8 ounce cup heavy whipping cream sour
• 1 pint strawberries fresh sliced
• 12 ounce non-dairy whipped topping frozen thawed

Equipment

• bowl

Directions

1. In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping.
2. Cut the cake into thirds, horizontally.
3. Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices.
4. Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used.
5. Make fan garnishes of whole strawberries by slicing from just below the stem.
6. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint. Refrigerate until serving.