Easy Pudding Trifle

Recipe by Kathy Oaks

Serves 10

Easy Pudding Trifle

This recipe is from Kathy in the September 2012 issue of the DVO HomeCook'n Newsletter.

Prep time:
Cook time:
Yield: 1 Trifle Dish

Serving size: 10
Calories per serving: 149

1 package instant vanilla pudding
3 cups milk
2 cups strawberries
2 cups blueberries
2 cups raspberries
1 cup raspberry jam (or unset jello)
2 packages pound cake
1 package whipping cream

Mix pudding and milk as directed but do not refrigerate.

Break cake into 1-2" pieces and sprinkle half of them into the bottom of a trifle dish or 3 quart glass bowl.

Heat Jam for 30 seconds in microwave and drizzle half over the cake pieces in the dish. Layer half of the berries and pudding on top, then repeat this whole process starting with the cake.

Top with cool whip or whip cream blended with strawberries powdered sugar and vanilla.

Back to the September 2012 Newsletter

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