
Red, White & Blue Berry Trifle
Total Time
Prep: 20 min. + chilling
Yield
12 servings
This luscious trifle tastes best if made the day before serving. Keep additional berries on hand for decoration. —Kaia McShane, Munster, Indiana
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 loaf (16 ounces) frozen pound cake, thawed and cubed
- 1 container (8 ounces) frozen whipped topping, thawed
- Optional: Additional blueberries and raspberries
Directions
- 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.
- In a greased 9-in. springform pan, layer half each of the following: cake cubes, berry mixture and pudding mixture. Repeat layers. Refrigerate, covered, at least 2 hours before serving.
- To serve, remove rim from pan. Serve with whipped topping and, if desired, additional berries.
Nutrition Facts
1 piece (calculated without additional berries): 418 calories, 15g fat (10g saturated fat), 74mg cholesterol, 397mg sodium, 65g carbohydrate (48g sugars, 2g fiber), 7g protein.
This luscious trifle tastes best if made the day before serving. Keep additional berries on hand for decoration. —Kaia McShane, Munster, Indiana
Recipe Creator
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