Red, White and Blue Trifle Friday, May 24, 2013


2 quarts strawberries, capped and sliced
1 quart blueberries
1 medium pound cake or any firm vanilla or other plain flavor cake
2 pkg Sugar free pudding mix
milk and sour cream to finish pudding
1 12 oz pkg whipped topping


In a glass bowl (a straight sided trifle bowl works best), place a layer of thinly sliced cake to fully cover the bottom. Spread on strawberry sliced and blueberries to cover the cake. Spread a layer of the pudding mix. Repeat until the dish is full (3 or 4 layers) ending with a berry layer. Top with whipped topping. Cover with plastic wrap and refrigerate at least one hour before serving.


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