Cherry Rice Trifle

1-1/2 cups cooked rice
1 box cherry chip cake mix
3/4 cup water
1/2 cup cherry juice
1/3 cup vegetable oil
3 eggs
2 large boxes vanilla pudding, cooked
6 Cups milk 12 ounce Cool Whip topping
4 large bananas
One 10 ounce jar cherries
3 kiwi fruits
1 cup finely chopped pecans
2 tablespoon Fruit Fresh

Preheat oven to 350F. Bake cherry cake following directions on box. Mix cake mix, water, oil, eggs, 1/2 cup cherry juice. Bake for 35 minutes at 350F. Let cake cool. Cook pudding as directed, 2 boxes with 6 cups milk. Cook and stir over medium heat until mixture comes to a full boil. Fold one cup cooked rice into pudding. Let cool. Slice bananas. Treat the cut bananas with a fruit preservative to prevent darkening. Cut the cherries in halves. Peel and slice kiwi fruit. In a trifle dish, crumble half the cherry cake. Line sliced bananas on the outer edge of dish over the crumbled cake. Spoon half the pudding over the crumbled cake. Line outer layer with cherry halves. Sprinkle 1/2 cup of cooked rice over pudding. Place sliced bananas over rice. Cover with half of the Cool Whip. Line the sides with sliced kiwi fruit. Sprinkle chopped pecans over Cool Whip. Layer the remaining ingredients in the same order and careful placing the outer garnishes with each layer as well. Garnish the top with a cherry and sliced bananas and kiwi fruit. Sprinkle chopped pecans on the outer rim of Cool Whip on top. Chill and serve.

Serves 16-20.

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Cajun Country -- New Iberia, Louisiana