1 box yellow cake mix (I recommend Pillsbury)
1/3 cup of apple sauce
1 can of crushed pineapple with the juice
1 brick cream cheese
1 tub cool whip topping
1 large packet of jell-o vanilla pudding
2 cups of milk
1/2 cup of sugar or splenda
2 cans of strawberry fruit pie filling ( you can substitute any fruit pie filling like cherry or blueberry)
Mix the cake mix with the eggs, juice from crushed pineapple and the apple sauce. Then fold in the pineapple into the batter. Bake for about 30 minutes at 350 (or until set). Allow cake to cool completely before proceeding.
When you are ready to assemble, cut your baked cake into chunks. Start the trifle with a little bit of pudding at the bottom of the trifle bowl. Next place a layer of cake followed by another layer of pudding filling and then a layer of fruit pie filling. Then repeat until you end with some cake and top it with the other half of your cool whip topping. You can garnish with a little more pie filling if you like.
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