Chef Deborah’s Fruit Trifle

 2 pkgs. instant vanilla pudding

2 cups milk

1 carton cool whip

1 can crushed pineapple

1 angel food or pound cake

1 can dole tropical fruit salad and juice

Fresh strawberries, kiwis, grapes, cantaloupe;Lupe

Marinate strawberries in amaretto 

Add orange rind to cool whip

Mix pudding and milk. Fold in cool whip. 

Layer half of each ingredient, pudding,cake, pineapple, tropical fruit, strawberries, kiwi and repeat.

Refrigerate.

Fran’s Artichoke Dip

 Canned or frozen artichoke hearts

1 cup Parmesan cheese

1 cup mayonnaise

1 small can chopped green chilies

Cut artichokes into small pieces mix all ingredients and bake at 350 degrees for 25 minutes. 

Serve with this with triscuit crackers.