Easy Three Berry Trifle
The scorching summer days are here, and what better way to beat the heat than with a refreshing and delightful 3-berry trifle? Summer is a time for picnics, reunions, labor day celebrations and back yard BBQ’s with friends and family. And this is the perfect dish for all these events. Bursting with the flavors of fresh juicy berries, creamy pudding layers, and a buttery pound cake. this irresistible dessert says summertime all over it!
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It can be made ahead or served immediately. It will feed a crowd and looks so beautiful on the table. If you don’t have a trifle dish you can make this in a large bowl, or in individual bowls or pint mason jars. I got this trifle bowl on amazon. This recipe requires no cooking, and you can have it put together in 30 minutes!
Ingredients For 3 Berry Trifle
pound cake
jell-o instant vanilla pudding
milk
cool whip
strawberries
blueberries
red raspberries
How To Assemble
Begin by washing and thoroughly drying your fresh fruit. Mix pudding with milk and fold in whipped topping. Cut pound cake into bite sized pieces.
Start by placing about 1/3 of pound cake on bottom of trifle dish. Then a Layer of pudding. Topping with fresh fruit. Repeat 2 more times.
Top with additional whipped topping and decorate with a few pieces of fresh fruit.
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Easy Three Berry Trifle
Ingredients
- 1 16 oz pound cake store bought
- 2 3.4 oz Jell-o vanilla instant pudding
- 1 16 oz cool whip thawed, reserve 1 1/2 cups for topping
- 4 cups whole milk
- 1 cup fresh red raspberries washed and dried
- 2 cups fresh blueberries washed and dried
- 2 cups fresh strawberries washed, dried and sliced
Instructions
- In a medium sized bowl beat the milk and pudding mix and set aside for a few minutes to thicken. Cube the pound cake into bite sized pieces. Measure out about 1 1/2 cups cool whip and set aside for topping the trifle. Fold remaining cool whip into pudding. Place 1/3 of cubed pound cake in bottom of trifle dish. Top with 1/3 of pudding. Place 1/3 of berries on top of pudding. Repeat 2 more times. Spread the reserved 1 1/2 cups cool whip on top and decorate with a few pieces of fresh fruit.
