Red, White & Blue Trifle
Prep: 30 minutes plus refrigeration
Serves: 16
3packages (4.4 ounces each) fresh blueberries
2packages (6 ounces each) fresh raspberries
2tablespoons granulated sugar
1package (3.4 ounces) cheesecake or coconut flavored instant pudding and pie filling
2cups whole milk
2cups heavy cream
1/4cup powdered sugar
1teaspoon vanilla extract
2pound 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 1/2 of the pound cake, 1/2 of the berry mixture and 1/2 of the pudding mixture. Repeat layers with remaining pound cake, berry mixture 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
Chef Tip:
Cut pound cake and store in an airtight container; toss berries with sugar and prepare pudding, and refrigerate up to 1 day ahead.