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Red, White & Blue Trifle

Serving Size

16

Total Time

30 minutes

Special Equipment Needed

None

Ingredients :

  • 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

Directions:

  1. 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.
  2. Prepare pudding with milk as label directs; cover and refrigerate.
  3. 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.
  4. 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.
  5. Cover and refrigerate at least 2 hours or up to 4 hours.

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