Instructions
-
In a bowl, add the strawberries, 1 tablespoon of sugar, and a squeeze of lemon juice. Repeat the process in a second bowl with the blueberries. Set the fruit aside for 30 minutes or until the berries begin to release their natural juices.16 ounces fresh strawberries,2 Tablespoons sugar,1 Tablespoon lemon juice,16 ounces fresh blueberries
-
Using a hand mixer or a stand mixer, beat the pudding mix and milk until smooth. Let stand for 5 minutes or until the mixture thickens. Add the whipped topping, and beat again until smooth.1 (5.9 ounce) package instant vanilla pudding mix,3 cups whole milk,12 ounces whipped topping
-
Assemble the berry trifle starting by placing ⅓ of the pound cake in the bottom of a large trifle bowl.2 loaves pound cake
-
Layer ⅓ of the strawberries and ⅓ of the blueberries on top followed by ⅓ of the pudding mixture.
-
Repeat until all of the ingredients have been used, ending with a layer of pudding.
-
Refrigerate for at least 2-3 hours or ideally overnight.
-
Store in the fridge for up to 3 days.
Nutrition
Serving: 1serving | Calories: 143kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 46mg | Potassium: 209mg | Fiber: 2g | Sugar: 17g | Vitamin A: 145IU | Vitamin C: 26mg | Calcium: 104mg | Iron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
