Red, White & Blue Berry Trifle

By Resk8r

Can also divide and put in separate canning jars with wood/plastic spoon attached to "grab-n-go"

Ingredients

• 1 can (14 ounces) sweetened condensed milk
• 1-1/2 cups 2% milk
• 2 packages (3.4 ounces each) instant lemon pudding mix
• 1/2 cup sour cream
• 2 cups fresh blueberries
• 2 cups fresh raspberries
• 1 tablespoon lemon juice
• 1 package (16 ounces) frozen pound cake, thawed and cubed
• 1 container (8 ounces) frozen whipped topping, thawed
• Additional blueberries and raspberries, optional

Preparation

Step 1

In a large bowl, whisk condensed milk, 2% milk and pudding mix 2 minutes. Fold in sour cream. In another bowl, toss blueberries and raspberries with lemon juice.
In a greased 9-in. springform pan, layer half of the cake cubes, half of the berry mixture and half of the pudding mixture; repeat. Refrigerate, covered, at least 2 hours before serving.
To serve, remove rim from springform pan. Serve with whipped topping and, if desired, additional berries. Yield: 12 servings.