SIMPLE BERRY AND VANILLA CREAM TRIFLE
By JOSEY STUBBS
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Ingredients
- 1 Purchased butter loaf cake (11.5 oz), sliced
- 1 Box (6-serving size)vanilla instant pudding and pie filling mix
- 1 Teaspoon vanilla
- 2 Cups whole milk
- 1/2 Cup sour cream
- 1 Container (8 oz) whipped topping, thawed
- 1 lb fresh strawberries, stems removed, sliced
- 1 Pint (2 cups) fresh blueberries
Details
Servings 12
Level of difficulty Average
Preparation time 30mins
Cooking time 30mins
Cost Average budget
Preparation
Step 1
1. In medium bowl, beat pudding mix, vanilla, milk and sour cream with electric mixer on medium speed until soft pudding forms. Cover; refrigerate.
2. In trifle bowl or large clear bowl, arrange 1 layer of sliced cake to cover entire bottom of bowl. Top with a layer of pudding, then a layer of whipped topping, and then a layer of strawberries. Repeat all layers except use blueberries. Continue with layers until bowl is full.
3. Cover with plastic wrap; refrigerate until ready to serve.
Make-Ahead
Pudding can be made a day or two in advance to make the assembly quicker.
Variation
If you prefer real whipped cream, you can replace the whipped topping by whipping a pint of whipping cream with 1 teaspoon vanilla and 3 to 4 tablespoons sugar with an electric mixer until stiff peaks form.
Make-Ahead
Trifle can be made several hours ahead and kept covered in the refrigerator until ready to serve.
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