- 8
- 20 mins
Ingredients
- 1 lg. Sara Lee pound cake
- 1/4 c. orange juice
- 1 lb. fresh strawberries
- 1/4 c. sugar
- 1 (3.4 oz) pkg. instant French vanilla pudding
- 2 c. low-fat milk (for making instant pudding)
- 1 lb. fresh blueberries
- 4 1/2 oz. Cool Whip (or a little more)
- You may add a sliced banana if the dessert is likely to be eaten by your guests in one sitting. Bananas have a tendancy to get brown and mushy if the dessert sits in the fridge more than 12 hours.
Preparation
Step 1
Cut cake into 1 inch cubes. Place the cubes in the bottom of a trifle bowl or other glass bowl with a 16-cup capacity. Drizzle the orange juice over the cake and set aside.
Remove about 2 c. of the smallest strawberries and reserve them for a garnish. Puree the remaining straberries in a food processor and add the sugar. Pour pureed strawberries over the cake.
In a 2 qt. bowl, prepare the instant pudding according to the package directions, and pour it over the strawberries. Top with the blueberries. Save a few blueberries for garnish.
Spread the whipped topping over the blueberries, making sure the toping meets the edges of the bowl. Garnish with the reserved strawberries and blueberries. Cover and regrigerate for al least 4 hours (and up to 12 hours) before serving.
To serve, spoon the trifle into small bowls or dessert cups.