Red, White, and Blueberry Trifle

provided by Lindsay Johnson

Prep Time: 15 minutes

Cook Time:

Servings: 8 people

INGREDIENTS

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• 3 lbs fresh strawberries (hulled and sliced)

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• 2 pints fresh blueberries

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• 2 (16-oz.) prepared pound cakes (cut into one-inch cubes)

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• 1/2 cup white sugar

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• 1 quart Heavy Cream

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• 1 package white chocolate instant pudding mix

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• 1 lemon Greek yogurt cup

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INSTRUCTIONS

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1. Start by chilling a large metal mixing bowl and the beaters from an electric mixer. Leave the bowl and mixers in the freezer until you are ready to make the whipped cream.

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2. Place the sliced strawberries into a medium size bowl. Sprinkle 1⁄4 cup of white sugar over the strawberries and stir to distribute the sugar. Set the mixture aside.

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3. Pour the heavy cream into the chilled metal mixing bowl. Add the white chocolate pudding mix, lemon Greek yogurt and 1⁄4 cup of white sugar. Beat the mixture with an electric mixer on medium-high speed until stiff peaks form.

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4. Place a layer of pound cake cubes on the bottom of a glass trifle dish. Cover the pound cake with a layer of strawberries and then sprinkle blueberries over the strawberries.

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5. Gently spread a thick layer of whipped cream over the berries. Repeat the layers several times, ending with a layer of whipped cream. Garnish the top with the berries of your choice. Refrigerate the trifle until you are ready to serve.

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