This luscious trifle tastes best if made the day before serving. Keep additional berries on hand for decoration. —Kaia McShane, Munster, Indiana
Red, White & Blue Berry Trifle
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 loaf (16 ounces) frozen pound cake, thawed and cubed
- 1 container (8 ounces) frozen whipped topping, thawed
- Optional: Additional blueberries and raspberries
- Optional: Fresh mint leaves and lemon wedges
Directions
- 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.
- In a 3-quart trifle dish, layer half each of the following: cake cubes, berry mixture and pudding mixture. Repeat layers. Refrigerate, covered, at least 2 hours before serving.
- To serve, top with whipped topping and, if desired, additional berries, mint leaves and lemon wedges.
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