Red, White, and Blue Berry Trifle

• servings: 20 servings
• active time: 20 minutes
• total time: 1 hour 40 minutes

Ingredients

1/2 pound 2 sticks butter

3 cups sugar

1 cup sour cream

3 cups all-purpose flour

1/2 teaspoon baking soda

6 eggs

1 teaspoon vanilla

1+ cup Blueberries (use as little or as much berries as desired)

1+ cup Strawberries (use as little or as much berries as desired)

1+ cup raspberries (use as little or as much berries as desired)

4 cups Whipped Cream

6 oz instant vanilla pudding package

3 cups cold milk

Directions

Pound Cake

Preheat oven to 325 degrees.

Cream butter and sugar together; add sour cream.

Sift flour and baking soda together.

Add to creamed mixture.

Alternately add eggs, one at a time, beating after each.

Add vanilla.

Pour into a greased and floured bundt pan and bake for 1 hour 20 minutes. (Check at about 1 hour and 10mins) Or a 9x13 pan for about an hour.

Bake a few hours in advance to assembling, so the cake is thoroughly cool before layering.

Whip cream and pudding mixture

Make Instant vanilla pudding according to directions. Stirring together powder and milk and mixing for 2 minutes. allow to chill and thicken in fridge for about 5 minutes. Gently fold in your two cups of whipped cream.

Trifle

When ready to layer cut cake into about 1inch slices, then cube those slices.

Place a layer of cake cubes down into your trifle bowl. Press them in so they are packed nice and tight.

Add 2 cups whipped cream mixture onto the cake, smoothing out to the edges. Then top with sliced strawberries and a layer of blue berries.

Repeat by adding remaining cake, 2 more cups of whipped cream and remaining berries.

For the top layer, arrange strawberries and blue berries a little more decoratively.

refridgerate for at least 1 hour before serving.

Nutrition

• Calories: 348 kcal
• Total Fat: 16 g
• Saturated Fat: 9 g
• Cholesterol: 89 mg
• Sodium: 138 mg
• Total Carbohydrate: 49 g
• Dietary Fiber: 1 g
• Total Sugars: 33 g
• Protein: 4 g