Desert

Triffle

Ingredients

Sorry, no java browser

1 (12 ounce) container frozen whipped topping, thawed

1 (8 ounce) container sour cream

1 (9 inch) angel food cake

1 (3.4 ounce) package instant vanilla pudding mix

3 kiwis, peeled and sliced

1 pint fresh strawberries, sliced

3 bananas, peeled and sliced

1 (15 ounce) can crushed pineapple, drained

1 sprig fresh mint

Directions

1	In a medium bowl, fold sour cream and pudding mix into the whipped topping.
2	Cut the cake into thirds, horizontally.
3	Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices. Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used.
4	Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint. Refrigerate until serving.

Cherry Coffee Cake

Ingredients:
3/4 cup milk 1 tablespoon lemon juice 2 1/4 cups flour 3/4 cup white sugar 3/4 cup butter 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 egg 1 teaspoon almond extract 1 can (19 oz.) cherry pie filling 1/3 cup sliced almonds
Directions:
Combine milk and lemon juice. Set aside. Combine flour and sugar in food processor bowl. Add butter and cut in until mixture is crumbly. Remove 1/2 cup of this mixture and set it aside to use for topping. To the remaining flour mixture add baking powder and baking soda. In a small bowl beat the egg. Add the milk mixture and almond extract. Add to the dry ingredients and whirl briefly to combine