|Red, White, & Blue Trifle|
1 1/2 cups milk
2 pkg (3.4 oz each) instant lemon pudding mix
1/2 cup sour cream
2 cups fresh blueberries
2 cups fresh strawberries, sliced
1 tablespoon lemon juice
1 pkg (16 oz) frozen pound cake, thawed and cubed
1 container (8 oz) frozen whipped topping, thawed
Additional blueberries or strawberries for decorating the top, optional
In a large bowl, whisk condensed milk, milk, and pudding mix for 2 minutes. Fold in sour cream. In another bowl, toss blueberries and strawberries with lemon juice. In a 4 quart trifle bowl or large glass bowl, layer half of the cake cubes, half of the berry mixture and half of the pudding mixture. Repeat. Spread whipped topping over the top. Refrigerate for at least two hours before serving. To serve, decorate with additional berries on top of the whipped cream, if desired. Refrigerate leftovers.
Tip: You can also make your own pound cake recipe if you would like. That is what I did. I use the pound cake recipe in The Ultimate Southern Living Cookbook which is yummy. Happy 4th to everyone!