Red, White & Blue Berry Trifle Recipe

Red, White & Blue Berry Trifle Recipe

TOTAL TIME: Prep: 20 min. + chilling

MAKES: 12 servings

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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