Kitchen Krafts:

Missionary’s Heavenly Trifle

By Maya Larson

1 large package (5.25 ounces/150g) vanilla instant pudding

2 cups whipping cream

1/2 cup powdered sugar

1 angel food cake, cut into 1″ (2.5 cm) cubes

1/2 cup pear juice

4 cups canned pears, drained (save juice) and cubed

2 bananas, sliced

1 cup miniature marshmallows

1 cup shredded coconut

1 cup white chocolate chips

1. Prepare pudding mix as directed on package; set aside.

2. Whip whipping cream until it peaks, adding powdered sugar gradually; set aside.

3. Place half of cake cubes in large glass serving bowl, and sprinkle with 4 tablespoons pear juice.

4. Evenly spread half of pudding on top of cake.

5. Alternately layer half of pear cubes, banana slices, marshmallows, coconut, chips, and whipped cream.

6. Repeat layers, beginning with cake cubes.

7. Cover, and refrigerate 8 hours or overnight. Serves 12–16.

Illustrated by Shauna Mooney