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Red, White & Blue Berry Trifle (12)




Source of Recipe


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Red, White & Blue Berry Trifle

Adapted from Taste of Home June/July 2013
10 reviews rate this recipe 4.5 of 5 stars.
Prep: 20 min. + chilling at least 2 hrs.
Yield: 12 servings.

This luscious trifle tastes best if made the day before serving. Keep additional blueberries and raspberries on hand for decoration. — Kaia McShane, Munster, Indiana

Ingredients:
• 1 can (14 ounces) fat-free sweetened condensed milk
• 1-1/2 cups 2% milk
• 2 packages (3.4 ounces each) instant lemon pudding mix
• 1/2 cup reduced-fat sour cream
• 2 cups fresh blueberries
• 2 cups fresh raspberries
• 1 tablespoon lemon juice
• 1 package (16 ounces) frozen pound cake, thawed and cubed
• 1 container (8 ounces) low-fat frozen whipped topping, thawed
• Additional blueberries and raspberries, optional

Directions:
1. 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.

2. In a greased 9-in. springform pan, layer half of each of the following: cake cubes, berry mixture and pudding mixture. Repeat. Refrigerate, covered, at least 2 hours before serving.

To serve, remove rim from pan. Serve with whipped topping and, if desired, additional berries.

1 piece equals 379 calories, 10 g fat (6.5 g saturated fat), 61 mg cholesterol, 397 mg sodium, 65 g carbohydrate, 2 g fiber, 7 g protein.