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Berries ‘n Cream Trifle




Source of Recipe


Eagle Brand®


List of Ingredients




1 can (300 mL) Regular or Low Fat Eagle Brand®
1 1/2 cups (375 mL) water
1 pkg (4 serving size) instant vanilla pudding
2 cups (500 mL) whipping cream, whipped
1 pkg (298 g) pound cake, cubed
1/4 cup (50 mL) sherry or orange juice, divided
1 can (540 mL) raspberry, cherry or blueberry pie filling


Recipe



1. Combine Eagle Brand and water. Add pudding; beat well. Chill until set.
2. Fold in whipped cream.
3. Spoon 2 cups (500 mL) pudding mixture into 12-cup (3L) round glass bowl. Top with half the cake cubes. Sprinkle 2 tbsp (30 mL) sherry over the cake. Top with half the pie filling and half the remaining pudding mixture. Repeat the layering, ending with the pudding mixture.
4. Chill 4 hours or until set. Garnish as desired.