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Name: Berry Trifle
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 10
Cuisine: Fruit
Ingredients: 2 cups strawberries sliced; 2 cups fresh raspberries; 2 cups fresh blueberries; 1 cup fresh blackberries; 6 tablespoons superfine sugar; 2 3.4-oz boxes instant vanilla pudding mix; 2 loaves OR pound cakes (11.5 ounces each); 1/2 cup Heavy cream

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INGREDIENTS

2 cups strawberries ; sliced
2 cups fresh raspberries
2 cups fresh blueberries
1 cup fresh blackberries
6 tablespoons superfine sugar
2 3.4-oz boxes instant vanilla pudding mix
2 loaves OR pound cakes ; (11.5 ounces each)
1/2 cup Heavy cream

Servings

INSTRUCTIONS

1. In a large bowl, gently mix the berries with 4 tablespoons of sugar and 2 tablespoons of water and set aside. In another bowl, make the pudding according to package directions; set aside. Cut the cake loaves into 1-inch cubes.

2. In a large glass bowl (at least 10-cup capacity), place 2 cups of the cake pieces in a single layer. Next, spread 1 cup of the pudding over the cake pieces. Arrange 2 cups of the berries over the pudding. Repeat with cake, pudding and berries for the second layer. For the third layer, arrange 3 cups of cake pieces, 2 cups of the pudding and then 3 cups of the berries. Cover with plastic wrap and place in the refrigerator for 1 hour to chill.

3. Just before serving, combine the heavy cream and the remaining 2 Tablespoons of sugar in a mixing bowl. With an electric mixer, whip the cream until it's thickened and spoonable. Spread the cream over the top layer of the trifle and serve.

NOTES

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Berry Trifle

2 cups strawberries sliced
2 cups fresh raspberries
2 cups fresh blueberries
1 cup fresh blackberries
6 tablespoons superfine sugar
2 3.4-oz boxes instant vanilla pudding mix
2 loaves OR pound cakes (11.5 ounces each)
1/2 cup Heavy cream

1.  In a large bowl, gently mix the berries with 4 tablespoons of sugar and 2 tablespoons of water and set aside. In another bowl, make the pudding according to package directions; set aside. Cut the cake loaves into 1-inch cubes.

2.   In a large glass bowl (at least 10-cup capacity), place 2 cups of the cake pieces in a single layer. Next, spread 1 cup of the pudding over the cake pieces. Arrange 2 cups of the berries over the pudding. Repeat with cake, pudding and berries for the second layer. For the third layer, arrange 3 cups of cake pieces, 2 cups of the pudding and then 3 cups of the berries. Cover with plastic wrap and place in the refrigerator for 1 hour to chill.

3.  Just before serving, combine the heavy cream and the remaining 2 Tablespoons of sugar in a mixing bowl. With an electric mixer, whip the cream until it's thickened and spoonable. Spread the cream over the top layer of the trifle and serve.

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Nutrition

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Serving Size: 1 Serving (138g)
Recipe Makes: 10

Calories: 191
Calories from Fat: 44 (23%)

Amt Per Serving		% DV

	Total Fat 4.9g	7 %
	Saturated Fat 2.8g	14 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 0.4g
Cholesterol 16.3mg		5 %
Sodium 279.9mg		10 %
Potassium 141.2mg		4 %
Total Carbohydrate 37.4g		11 %
	Dietary Fiber 3.7g	15 %
	Sugars, other 33.7g
Protein 1.2g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 191

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