Fruit trifle

Ingredients Lbs. Ozs. Method

Canned fruit cocktail 2 lb.

Drain; reserve juice.

Angel food or sponge cake, cut into 1 -in. cubes 1 lb. 8 oz.

Fruit cocktail juice 8 oz.

Spread cake cubes in bottom of greased 12- by 20- by 2-in. pan. Spoon fruit cocktail and 8 ozs. of juice over cake.

Vanilla pudding 3 lb.

Rum-flavored extract 1 Tbsp.

Combine on low speed; spread over fruit.

Sliced almonds

Sprinkle over pudding for garnish.

Instructions: Cover and refrigerate for 1 hour. Portion into 8-oz. plastic cups. Yields about 2 dozen servings.