Summer Berry Trifle


1 (5.9 oz) package instant vanilla pudding mix

3 cups whole milk (or milk of choice), cold

12 oz whipped topping, thawed

2 loaves of pound cake, cut in 1-inch squares

16 oz strawberries, slices

16 oz blueberries

2 tablespoons sugar, divided

1 tablespoon lemon juice


In two separate bowls add the strawberries and the blueberries in the other bowl. Add one tablespoon sugar in each, a squeeze of lemon juice, and stir. Let stand for 30 minutes until they begin to release their natural juice.

In a large mixing bowl beat pudding mix, and milk. Let stand for 5 minutes until it thickens. Add whipped topping and beat together until incorporated.


Start with 1/3rd of the pound cake on the bottom of a trifle bowl. Add 1/3 of the macerated strawberries and blueberries. Add 1/3rd of the pudding mixture. Repeat layers. Refrigerate for 2-3 hours, best if served the next day.

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