1 pkg. Duncan Hines moist deluxe devil's food cake mix
1 (4 oz.) can sweetened condensed milk
1 c. cold water
1 (4 serving) pkg. vanilla instant pudding and pie filling mix
2 c. whipping cream, whipped
2 tbsp. orange juice
2 1/2 c. sliced fresh strawberries
1 pt. fresh raspberries
2 kiwi fruit, peeled and sliced
1 1/2 c. frozen whipped topping, thawed (for garnish)
mint leaves for garnish (optional)

Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.

Prepare, bake and cool cake following package directions for original recipe. Cut one cake layer into 1-inch cubes. Freeze other cake layer for later use.

Combine sweetened condensed milk and water in large bowl. Stir until blended. Add pudding mix; beat until thoroughly blended. Chill 5 minutes. Fold whipped cream into pudding mixture.

To assemble, spread 2 cups pudding mixture into 3-quart trifle dish (or 3-quart clear glass bowl with straight sides). Arrange half the cake cubes over pudding mixture. Sprinkle with 1 tablespoon orange juice. Layer with 1 cup strawberry slices, half the raspberries and 1/3 of kiwi fruit slices. Repeat layers; top with remaining pudding mixture. Decorate with whipped topping, remaining 1/2 cup strawberry slices and kiwi fruit slices. Garnish with mint leaves, if desired. Refrigerate until ready to serve.

Tip: The different layers contribute to the beauty of this recipe. Arrange the fruit pieces to show attractively along the sides of the trifle dish.