Red, White & Blue Trifle
Prep: 30 minutes plus refrigeration
3 packages (4.4 ounces each) fresh blueberries
2 packages (6 ounces each) fresh raspberries
2 tablespoons granulated sugar
1 package (3.4 ounces) cheesecake or coconut flavored instant pudding and pie filling
2 cups whole milk
2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
2 pound cakes (10 to 12 ounces each), cut into 1-inch cubes
1.Reserve half the strawberries and 1/4 cup each blueberries and raspberries. In large bowl, toss sugar and remaining strawberries, blueberries and raspberries; refrigerate up to 1 day.
2.Prepare pudding with milk as label directs; cover and refrigerate.
3.In large bowl, beat cream, powdered sugar and vanilla on low speed 2 minutes. Increase speed to medium-high; beat 5 minutes longer or until stiff peaks form. Gently fold whipped cream into pudding.
4.In bottom of 3- to 4-quart glass trifle dish, layer 1/3 of the pound cake; top with 1/2 of the berry mixture and 1/2 of the pudding mixture. Repeat layers of pound cake and berry mixture; top with remaining pound cake and pudding mixture. Arrange reserved strawberries, blueberries and raspberries on top.
5.Cover and refrigerate at least 2 hours or up to 4 hours.
Approximate nutritional values per serving:
351 Calories, 19g Fat (9g Saturated), 60mg Cholesterol,
261mg Sodium, 41g Carbohydrates, 3g Fiber, 5g Protein
> Cut pound cake and store in an airtight container; toss
berries with sugar and prepare pudding, and refrigerate up to 1 day ahead.