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Red, White and Blue Trifle

Time: 30 minutes plus refrigeration
Serves: 16

2 package (16 ounces each) fresh strawberries, hulled and sliced
3 package (4.4 ounces each) fresh blueberries
2 package (6 ounces each) fresh raspberries
2 tablespoons Schnucks granulated sugar
1 package (3.4 ounces) cheesecake or coconut flavored instant pudding and pie filling
2 cups Schnucks vitamin D whole milk
2 cups Schnucks whipping cream
1/4 cup Schnucks powdered sugar
1 teaspoon Schnucks pure vanilla extract
2 pound cakes (10 to 12 ounces each), cut into 1-inch cubes

Reserve half the strawberries and 1/4 cup each blueberries and raspberries. In large bowl, toss sugar and remaining strawberries, blueberries and raspberries; refrigerate up to 1 day.

Prepare pudding with milk as label directs;cover and refrigerate.

In large bowl, beat cream, powdered sugar and vanilla on low speed 2 minutes. Increase speed to medium-high; beat 5 minutes longer or until stiff peaks form. Gently fold whipped cream into pudding.

In bottom of 3- to 4-quart glass trifle dish, layer 3 of the pound cake; top with 1/2 of the berry
mixture and 1/2 of the pudding mixture. Repeat layers of pound cake and berry mixture; top with remaining pound cake and pudding mixture. Arrange reserved strawberries, blueberries and raspberries on top.

Cover and refrigerate at least 2 hours or up to 4 hours.

351 Calories, 19g Fat (9g Saturated), 60mg Cholesterol, 261mg Sodium, 41g Carbohydrates, 3g Fiber, 5g Protein, 16g Sugars

Cook’s Wisdom
Cut pound cake and store in an airtight container; toss berries with sugar and prepare pudding, and refrigerate up to 1 day ahead.