CONTEST DESSERT: Fruit, Angel Food Pudding Trifle

FRUIT, ANGEL FOOD, PUDDING TRIFLE
Adapted by BumbleBeeBoogie

2 envelopes unflavored gelatin
1/3 cup cold water or juice
4 tablespoons rum or tequila, divided
2 kiwi fruit, peeled and sliced
1 basket strawberries, hulled, divided
1 - 3-3/4 ounce package of INSTANT vanilla pudding mix
2 cups whole milk
2 baked angel food cakes (about 1/2 pound each)
2 tablespoons Grand Marnier liqueur
granulated white sugar

Sprinkle the gelatin in cold water to soften. Heat over low heat or in the microwave oven until dissolved. Stir in 2 tablespoons of the rum or tequila. Pour half of the gelatin mixture in the bottom of a buttered 10-inch round deep dish. Arrange the kiwi slices and a few sliced strawberries in on the bottom and sides of the dish. Chill to set the fruit in place.

Prepare the pudding mix according to package directions using cold milk. Stir in the remaining gelatin mixture.

Slice the angel food cakes about 3/4-inch thick. Arrange half of the slices on top of the fruit layer. Sprinkle with the remaining 1 tablespoon of rum or tequila.

Pour the pudding mixture evenly over the top of the fruit layer. Top with the remaining cake slices. Sprinkle with the remaining 1 tablespoon of rum or tequila. Cover with plastic wrap or aluminum foil and chill in the refrigerator overnight or until firm.

Puree the remaining strawberries with the Grand Marnier and sugar to taste.

To unmold the dessert, dip the bottom of the dish about 1 minutes in hot water to facilitate unmolding. Place the dish on a large chilled platter and quickly turn it over. Pour the strawberry puree around the dessert to encircle it. Serves 10 to 12.