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Trifle, Red, White and Blue (D)
Source: Unknown
Serves: 8 to 12

1 frozen pound cake (16 oz.)
1/4 cup cream sherry
1 lb. fresh strawberries
1/4 cup. sugar
1 small. package instant French Vanilla pudding mix
2 cups. low-fat milk
1 lb. fresh blueberries
2 cups reduced or low-fat whipped topping

Cut cake into 1" slices; cut each slice into 1" cubes. Place cubes in bottom of a trifle bowl or other glass bowl with a 16 cups capacity. Drizzle sherry over the cake and set aside.

Remove about 2 cups of the smallest strawberries and reserve them for garnish. Puree remaining berries in food processor and add the sugar. Pour pureed strawberries over the cake.

In a 2-quart bowl, prepare instant pudding with the milk, according to package directions. Pour pudding over the strawberries. Top with the blueberries.

Spread whipped topping over the blueberries, making sure the topping meets the edges of the bowl. Garnish with reserved strawberries. Cover and refrigerate at least 4 hours, and up to 12 hours before serving.

To serve, spoon the trifle into small bowls or dessert cups.

Note: You can substitute orange juice for the cream sherry if desired. Also, you can use whole milk, and regular whipped topping, or even whipped cream.

Posted by Elena Eder

Nutritional Info Per Serving: N/A