Summer Berry Trifle
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Summer Berry Trifle
Ingredients
- 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
Instructions
- 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.
- Assembly: 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.
Tried this recipe?Let us know how it was!
Made this for our 4th of July gathering. It was a HUGE hit!!!! I couldn’t find pound cake so I did sub in Angel food cake & it worked perfect. I also set aside some of the whipped cream & did that on the stop to give it a little more “red,white & blue” look. It has a great lite taste – not too heavy or overwhelming with just the right amount of sweetness to it. Will be making this again for sure.
Ohh love the substitution of angel food cake! So glad it was a hit! xo, Alia & Radwa