A lovely trifle that can be made using other seasonal fruits as well

  • 1 fruit cake
  • ½ cup of Haleeb Cream
  • 1 cup of raspberries
  • 1 cup of kiwi (sliced)
  • 1 cup of orange juice
  • 1 packet of instant pudding (vanilla or pie filling)
  • 2 cups of Haleeb All Purpose Milk
  • ¼ fruit juice

Cut the angel cake to get three thin cakes out of it and set aside. Take the Haleeb Cream and beat it lightly until it forms soft, firm peaks. Cook the instant pudding with the Haleeb All Purpose Milk according to the instructions on its packaging and let it cool before you start layering for your trifle.

Now take a large serving dish to make the layers of your trifle. For the first layer, place one thin angel cake and sprinkle it with orange juice. Take the pudding and spoon it some on top of the cake, making sure to spread it thickly and evenly. Now add the raspberries and the kiwi slices. Add the second layer of angel cake and repeat the process until you get three layers.

Finish the trifle off by adding a thick layer of Haleeb Cream and add any remaining fruit as topping on top. Now pop it into the fridge to chill before serving.