• 2 pkgs (4 servings each) instant vanilla pudding and pie filling mix.
  • 3 l/4 cups milk
  • l/4 cup apricot brandy (optional)
  • 1 pkg (10 oz) frozen prepared pound cake, thawed and cut into l/4" slices
  • 10 strawberries. hulled and cut in half
  • l can (17 oz) apricot halves, drained
  • l jar (10 oz) apricot all fruit spread
  • sliced apricots, strawberries and mint leaves for garnish


Prepare pudding according to package directions, using milk and brandy. In 6 cup trifle or other glass bowl layer l/2 cake slices. Arrange some apricot halves and strawberry halves around side of bowl. Place remaining fruit over cake. Then layer l/2 pudding, apricot all-fruit, remaining cake slices and remaining pudding. Garnish. Chill for at least 30 mins.

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Submitted 6/13/05.
Source: My files
Submitted By: Dorothy Painter
Apricot Trifle