INGREDIENTS:½ cup apricot preserves 1 qt. orange juice or apricot nectar
1 qt. vanilla pudding
6 cups pound cake, cut into 1 inch cubes
2 cups blueberries, fresh or frozen, thawed
2 kiwi, peeled and sliced
1 - 2 cups strawberries, sliced
1 cup whipped topping
¼ cup toasted almonds, optionalDIRECTIONS:1. Mix apricot preserves with 2 Tbsps. orange juice (or apricot nectar) in a small bowl, reserve.

2. Spoon about 1 cup of vanilla pudding in the bottom of a 3 quart glass dish; arrange half the cake on top of pudding then sprinkle with about 3 Tbsps. of orange juice or nectar.

3. Spoon half the preserves and half the fruit over the cake; top with 1 ½ cups vanilla pudding. Repeat layers.

3. Spread whipped topping over the top and sprinkle with almonds. Chill until serving time.

To make individual trifles, simply divide ingredients evenly among 12 glass compote dishes.
NUTRITIONAL INFORMATION: Calories 400 (27% from fat ); Fat 12g (sat. 6g); Protein 7g; Carbohydrates 69g; Sodium 470mg; Cholesterol 85mg; Fiber 2g
SERVINGS:12 servingsFrom:Recipe from Dean Foods-Amboy Specialty Division
PHOTO CREDIT:Photo Credit: DEAN FOODS