Refreshing Summer Berry Trifle

1Ingredients

• 16 ouncesStore-bought pound cake
• 4 cupsMixed fresh berries (strawberries, blueberries, raspberries)
• 2 cupsHeavy cream
• 0.5 cupPowdered sugar
• 1 teaspoonVanilla extract
• 1 package (3.4 oz)Instant vanilla pudding mix
• 1.5 cupsCold milk (for pudding)

2Instructions

1. 1

   Prepare the vanilla pudding: In a medium bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes until smooth. Let it set in the refrigerator for 5 minutes, or until thickened.

   ⏱ 5 min
2. 2

   Prepare the whipped cream: In a large, chilled bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on high speed until stiff peaks form, about 2-3 minutes.

   ⏱ 3 min
3. 3

   Prepare the cake and fruit: Slice the pound cake into 1-inch thick pieces. If using strawberries, slice them; leave blueberries and raspberries whole. Gently toss the mixed berries together.

   ⏱ 5 min
4. 4

   Assemble the first layer: In a clear trifle bowl (or individual serving glasses), arrange about one-third of the pound cake pieces at the bottom, breaking them to fit snugly. Spread half of the prepared vanilla pudding evenly over the cake layer.

   ⏱ 3 min
5. 5

   Add berries and cream: Top the pudding layer with half of the mixed berries. Then, spread half of the whipped cream gently over the berries.

   ⏱ 2 min
6. 6

   Repeat layers: Create a second layer by arranging another third of the pound cake, followed by the remaining pudding, the rest of the mixed berries, and finally the remaining whipped cream. Garnish the top with a few reserved berries if desired.

   ⏱ 2 min
7. 7

   Chill: Cover the trifle and refrigerate for at least 1 hour to allow the flavors to meld and the cake to soften. This also ensures it's perfectly chilled for serving. Best served cold.

   ⏱ 60 min