2packages (16 ounces each) fresh strawberries, hulled and sliced
3packages Best Yet® frozen blueberries
2packages Best Yet® frozen raspberries
2tablespoons Best Yet® granulated sugar
1package (3.4 ounces) vanilla flavored instant pudding and pie filling
2cups Best Yet® whole milk
2cups Best Yet® heavy cream
1/4cup Best Yet® powdered sugar
1teaspoon Best Yet® vanilla extract
2pound cakes (10 to 12 ounces each), cut into 1-inch cubes
Reserve half the strawberries and 1/4 cup each blueberries and raspberries. In large bowl, toss sugar and remaining strawberries, blueberries and raspberries; refrigerate up to 1 day.
Prepare pudding with milk as label directs; cover and refrigerate.
In large bowl, beat cream, powdered sugar and vanilla on low speed 2 minutes. Increase speed to medium-high; beat 5 minutes longer or until stiff peaks form. Gently fold whipped cream into pudding.
In bottom of 3- to 4-quart glass trifle dish, layer 1/2 of the pound cake, 1/2 of the berry mixture and 1/2 of the pudding mixture. Repeat layers with remaining pound cake, berry mixture and pudding mixture. Arrange reserved strawberries, blueberries and raspberries on top.
Cover and refrigerate at least 2 hours or up to 4 hours.