Red, White & Blue Berry Trifle |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This luscious trifle tastes best if made the day before serving. Keep additional blueberries and raspberries on hand for decoration. Ingredients:
1 can (14 ounces) sweetened condensed milk |
1-1/2 cups 2% milk |
2 packages (3.4 ounces each) instant lemon pudding mix |
1/2 cup sour cream |
2 cups fresh blueberries |
2 cups fresh raspberries |
1 tablespoon lemon juice |
1 package (16 ounces) frozen pound cake, thawed and cubed |
1 container (8 ounces) frozen whipped topping, thawed |
additional blueberries and raspberries, optional |
Directions:
1. In a large bowl, whisk condensed milk, 2% milk and pudding mix 2 minutes. Fold in sour cream. In another bowl, toss blueberries and raspberries with lemon juice.
2. In a greased 9-in. springform pan, layer half of the cake cubes, half of the berry mixture and half of the pudding mixture; repeat. Refrigerate, covered, at least 2 hours before serving.
3. To serve, remove rim from springform pan. Serve with whipped topping and, if desired, additional berries. Yield: 12 servings.
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