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.