1. Prepare the vanilla pudding according to the instructions on the package. Refrigerate the pudding.
2. Whip the whipping cream to a soft peak (a chilled, dry stainless steel bowl and whip works best). Stir the yogurt and fold into the whipped cream.
3. Place a layer of Hit cookies on the bottom of a 3-quart glass bowl.
4. Layer pieces of 1 banana, 1 cup blueberries, pieces of 1 peach and 1 cup of sliced strawberries over
the cookies.
5. Spread out half of the vanilla pudding over the fruit.
6. Spread a third of the whip cream/yogurt mixture over the pudding.
7. Place a layer of Hit cookies over the whip cream/yogurt mixture.
8. Repeat this next layer just like the first. Save a handfull of fruit to garnish the top of dessert. Top with remaining whip cream/yogurt mixture.
9. Sprinkle remaining 1/4 cup of brown sugar on top and garnish with fruit.
10. Cover and refrigerate for a minimum of 2 hours (overnight is recommended). ENJOY!
“BIG HIT” ENGLISH TRIFLE
2 packages Bahlsen® Hit Cookies
2 cups sliced fresh strawberries
1 quart vanilla pudding
1/4 cup brown sugar
2 banana, cut in bite size pieces
2 cup blueberries, drained
1 pint whipping cream
2 fresh peach, cut in bite size pieces
1 pint nonfat plain yogurt
 “TRADING PAINT” STUFFED BARBECUE BURGER
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 “LEAD LAP” TURKEY & GRAVY PO’ BOY
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 “BACK STRETCH” BARBECUE SPARE RIBS
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 “HAPPY HOUR” HALIBUT with BLACK BEAN SAUCE
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 “GAS and GO” BEEF & CHICKEN CROCK-POT
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 “PUCKER VALVE” BABY BACK RIBS with APRICOT GLAZE
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 “TRACK BAR” SALMON on ALMOND THINS
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 “POLE WINNER” BARBECUE CHICKEN
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 “LUCKY DOG” SHRIMP & TORTELLINI SALAD
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 “INSIDE LINE” CHICKEN and CORN CHOWDER
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 “PIT STOP” OLIVE TAPENADE
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 “VICTORY LANE” SHORT RIBS with HERB BUTTER
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