1 lb. Sara Lee frozen pound cake
1 ¾ cup milk
2 pkgs. (3.4 oz. each) white chocolate instant pudding and pie filling
¼ cup Amaretto (if desired – if omitting, replace with ¼ cup milk)
½ teaspoon almond extract (use 1 tsp. if omitting Amaretto)
2 cups thawed frozen whipped topping
1 pint raspberries
1 pint strawberries, sliced
3 kiwis, sliced
In large bowl, whisk pudding mix into milk, until mixture begins to thicken. Add Amaretto and almond extract to pudding mixture, mixing well. Fold in whipped topping.
Cut pound cake into 1 inch cubes. Layer 1/3 of the pound cake cubes into trifle bowl. Top with 1/3 of the pudding mixture, pressing lightly, and 1/3 of the fruit.
Repeat layers two more times. Chill 30 minutes before serving.