Print Options

 
 
 Print
Red, White & Blue Berry Trifle Recipe

Red, White & Blue Berry Trifle Recipe

This luscious trifle tastes best if made the day before serving. Keep additional blueberries and raspberries on hand for decoration. — Kaia McShane, Munster, Indiana
TOTAL TIME: Prep: 20 min. + chilling YIELD:12 servings

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.

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.