Berry Trifle

By ksgroves

Ingredients

• 1 4-serving-size package instant vanilla pudding mix
• 2 cups milk
• 1 8-ounce package cream cheese, softened
• 1 6-ounce container vanilla yogurt
• 1 10.75-ounce frozen loaf pound cake,thawed and cubed (3/4-inch cubes)
• 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; stir in pudding.

To assemble trifle, in a 2 1/2 to 3-quart glass bowl layer one-third of the cake cubes, one-third of the pudding mixture, and one-third of the strawberries and blueberries. Repeat layers twice. Cover and chill for 4 to 24 hours. Spoon Berry Sauce onto serving plates; top with trifle.

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

Makes 8 to 10 servings.