Berry Trifle

By marmar

Ingredients

• 1 4 serving-size pkg. instant vanilla pudding mix
• 2 cups milk
• 1 8 oz. pkg. cream cheese, softened
• 1 6 oz. container vanilla yogurt
• 1 10.75 oz. frozen loaf pound cake, thawed and cubed
• 6 cups strawberries, quartered
• 2 cups blueberries and/or raspberries
• 1 recipe Berry Sauce

Preparation

Step 1

Prepare pudding mix according to package directions using the milk; set aside. In a large mixing bowl beat cream cheese and yogurt with an electric mixer on medium speed until smooth; sitr in pudding.

To assemble trifle, in a 2 1/2 quart glass bowl, layer 1/3 of the cake cujbes, 1/3 of teh pudding mixture, and 1/3 of the strawberries and blueberries. Repeat layers twice. Cover and chill 4 to 24 hours. Spoon berry sauce onto individual serving plates; top with trifle

BERRY SAUCE:

In a blender or food processor combine 2 cups fresh or frozen (thawed) strawberries or raspberries, 2 to 3 tablespoons sugar; and 1 tablespoon raspberry liqueur, rum, or orange juice. Coiver and blend or process until smooth. If desired, press sauce thruogh a fine-mesh sieve to remove seeds. Cover and chill until serving time or up to 24 hours.