Berries & Cream Trifle

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1 (14 ounce) can sweetened condensed milk (fat free can be used but cream will be thinner)
• 1 1/2 cups cold water
• 1 (3 ounce) package french vanilla pudding mix
• 1 family sized sara lee poundcake, cubed (or 1 1/2 of the cakes from recipe 54265)
• 9 ounces cool whip
• 1 quart strawberry, clean, hulled, sliced
• 1 -2 cup raspberries
• 1 -2 cup blueberries
• 3 berries (to garnish)

Recipe

• 1 in a large bowl, combine sweetened condensed milk and cold water. mix well.
• 2 add pudding mix and beat well.
• 3 chill 5 or 10 minutes.
• 4 fold in cool whip.
• 5 to layer, put 1/2 the pound cake in the bottom of a glass bowl.
• 6 top with half of your berries followed by half of the cream. (remember to leave a few of the best looking berries for garnish.).
• 7 repeat layering, ending with the cream.
• 8 garnish with berries.
• 9 my preference is to refrigerate for at least 2 hours before serving.
• 10 i have also changed the layering to end with the berries, also a pretty look although much more casual.
• 11 for lighter fare angel food cake can be used, however it is best to layer angel food immediately before serving. (i chill the cake so everything is cold.).