Red, White & Blue Berry Trifle
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 12 servings.
This luscious trifle tastes best if made the day before serving. Keep additional berries on hand for decoration. —Kaia McShane, Munster, Indiana
Ingredients
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1 can (14 ounces) sweetened condensed milk
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1-1/2 cups 2% milk
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2 packages (3.4 ounces each) instant lemon pudding mix
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1/2 cup sour cream
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2 cups fresh blueberries
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2 cups fresh raspberries
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1 tablespoon lemon juice
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1 loaf (16 ounces) frozen pound cake, thawed and cubed
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1 container (8 ounces) frozen whipped topping, thawed
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Optional: Additional blueberries and raspberries
Directions
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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.
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2.
In a greased 9-in. springform pan, layer half each of the following: cake cubes, berry mixture and pudding mixture. Repeat layers. Refrigerate, covered, at least 2 hours before serving.
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3.
To serve, remove rim from pan. Serve with whipped topping and, if desired, additional berries.
Nutrition Facts
1 piece (calculated without additional berries): 418 calories, 15g fat (10g saturated fat), 74mg cholesterol, 397mg sodium, 65g carbohydrate (48g sugars, 2g fiber), 7g protein.
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