Layered Fruit Dessert Food

CREAMY LAYERED FRUIT SENSATION

Steps:

• Mix juice and extract. Drizzle over cake cubes in large bowl; toss to coat.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP.
• Reserve a few berries for garnish. Place half the cake cubes in 2-qt. glass bowl; top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Refrigerate 2 hours. Top with remaining COOL WHIP and reserved berries just before serving.

LAYERED FRUIT DESSERT

Steps:

• In a blender, combine the mango, orange juice and yogurt. Blend until smooth. Layer the fruit with the puree in wine glasses. Garnish with a whole berry and slice of kiwi on top. As an alternative, spread mango mixture on plate. Top with a slice of store bought pound cake and sprinkle with berries.

LAYERED FRESH FRUIT DESSERT

Steps:

• Mix milk with sour cream.
• Add in pudding. Mix well.
• Stir in crushed pineapple with juice included. Set aside.
• Cut pineapple into 1 1/2 inch pieces.
• Slice strawberries in half.
• Layer fruit in large glass bowl in order given. On bottom.
• fresh pineapple, 2nd green grapes, 3rd strawberries, top with blueberries saving a few for garnish.
• Pour pudding over the top of fruit , taking care that on the sides you drissle it spaced apart, so the fruit still shows from outside of the bowl.
• Garnish with a few blueberries.
• Cover and refrigerate till serving.

LAYERED FRUIT DESSERT

Steps:

• Layer fruit and crumbled ladyfingers in 2-1/2-qt. straight-sided glass bowl.
• Beat cream cheese, sugar and half the orange zest in large bowl with mixer until well blended. Gradually beat in orange juice. Stir in COOL WHIP; spread over ladyfingers. Sprinkle with remaining zest.
• Refrigerate 1 hour.

ANGEL FRUIT TRIFLE

Steps:

• Pour the blueberries into a strainer, rinse with water, and shake off excess water. Spread the berries out onto paper towels to dry slightly.
• In a deep, clear glass bowl or trifle bowl, spread a layer of angel food cake chunks. Scatter the cake with chopped strawberries in a thin layer. Sprinkle the strawberries with a layer of blueberries, followed by a layer of chopped peach slices. Sprinkle a few fresh raspberries over the peaches. Dollop a layer of whipped topping, then repeat layers until all cake and fruit has been used. Finish trifle with a layer of whipped topping. Cover the trifle, and refrigerate until chilled, about 1 hour.