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Red, White & Blue Berry Trifle

 Red, White & Blue Berry Trifle
This luscious trifle tastes best if made the day before serving. Keep additional blueberries and raspberries on hand for decoration. — Kaia McShane, Munster, Indiana
12 ServingsPrep: 20 min. + chilling

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

  • 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 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.
  • To serve, remove rim from springform pan. Serve with whipped topping
  • and, if desired, additional berries. Yield: 12 servings.
Nutritional Facts: 1 piece equals 418 calories, 15 g fat (10 g saturated fat), 74 mg cholesterol, 397 mg sodium, 65 g carbohydrate, 2 g fiber, 7 g protein.