Creamy Fruit Trifle Salad

INGREDENT

• 1 (8 oz) package cream cheese, softened
• 1 (14 oz) can sweetened condensed milk
• 1 cup cold milk
• 1 tsp vanilla extract
• 1 (8 oz) tub whipped topping (like Cool Whip)
• 1 prepared pound cake or angel food cake, cubed
• 2 cups strawberries, sliced
• 1 cup blueberries
• 2 kiwis, peeled and sliced
• 1 cup pineapple chunks (drained if canned)
• 1 banana, sliced (add just before serving)
• Optional: chopped nuts or shredded coconut for topping

Instructions

1. Prepare the Creamy Mixture:
   In a large bowl, beat cream cheese until smooth. Add sweetened condensed milk, cold milk, and vanilla extract. Beat again until creamy and well combined.
2. Fold in Whipped Topping:
   Gently fold in the whipped topping until fully incorporated. Set aside.
3. Layer the Trifle:
   In a large trifle dish or clear glass bowl, layer as follows:
   • A layer of cubed cake
   • A mix of fruits (strawberries, blueberries, pineapple, kiwi)
   • A generous layer of the creamy mixture
     Repeat layers until all ingredients are used, ending with the creamy mixture on top.
4. Top It Off:
   Garnish with extra fruit slices, chopped nuts, or shredded coconut for an elegant finish.
5. Chill and Serve:
   Refrigerate for at least 2–3 hours before serving to let the flavors meld. Add banana slices just before serving to prevent browning.

Let me know if you’d like a more tropical version or a lighter alternative!