Berry Trifle - Chris Abell

By CathyRice

This recipe was originally in the St. Louis Post Dispatch. It's easy to make and everyone loves it.

Ingredients

• 1 (4 serving size) Package Instant Vanilla Pudding
• 2 cups Milk
• 1/4 tsp Almond Extract
• 1 cup CoolWhip
• 1 Sara Lee Pound Cake
• 3 cups Blueberries - You can also use a mixture of strawberries, blueberries, blackberries and raspberries

Preparation

Step 1

In medium bowl, combine pudding mix and milk according to package directions. Stir in almond extract. Refrigerate for 5 minutes. Fold CoolWhip into pudding.

Meanwhile, cut frozen cake into cubes. Place 1/2 the cake pieces in a 2 1/2 to 3 quart glass bowl or souffle dish. Top cake in bowl with half the fruit, then half of the pudding mixture. Repeat layers of cake, fruit and pudding. Cover; refigerate 30 minutes. Garnish with additional fruit.