3.4 Oz. Cheesecake or Coconut Flavored Instant Pudding and Pie Filling
2 C. Whole Milk
2 C. Heavy Cream
1/4 C. Powdered Sugar
1 tsp. Vanilla Extract
2 Pound Cakes (10-12 Oz. Each), cut into 1-inch cubes
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.
Prepare pudding with milk as label directs; cover and refrigerate.
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.
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.
Cover and refrigerate at least 2 hours or up to 4 hours.
Cut pound cake and store in an airtight container; toss berries with sugar and prepare pudding, and refrigerate up to 1 day ahead.
Celebrate America’s Independence Day in style with this Red, White & Blue Trifle! It’s beautiful and delicious! Go all out with the red, white and blue theme and make a bunch of these cute and festive Cherry Bombs!
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