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Rum Trifle




  1. Place a layer of lady fingers or pound cake slices on bottom and half way up sides of a trifle bowl. Sprinkle with one-half of the orange juice and 2 tablespoons of the rum.
  2. In a separate bowl, mix 1 box of pudding with milk (as per package directions). Pour over lady fingers or pound cake slices. Add one-half of the pineapple and oranges, then cover with half of the Cool Whip. Repeat layers once more. Top with sliced kiwifruit, strawberries, etc.
  3. Put in refrigerator to set at least 2 hours or overnight.

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