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Recipes // Desserts // Red, White & Blue Berry Trifle

Red, White & Blue Berry Trifle

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Prep: 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:
  1. In a large bowl, whisk condensed milk, 2% milk and pudding mix 2 minutes.
  2. Fold in sour cream. In another bowl, toss blueberries and raspberries with lemon juice.
  3. 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.
  4. Refrigerate, covered, at least 2 hours before serving.
  5. To serve, remove rim from springform pan. Serve with whipped topping and, if desired, additional berries.

Yield: 12 servings.

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