Ingredients:
- 16 oz. container fresh strawberries, sliced
- 12 oz. container fresh blueberries
- 16 oz. homemade or store bought pound cake (Sara Lee is personal favorite.)
- 1-2 cups vanilla instant pudding (Can be scratch-made or store-bought. Use one, 3.4 oz. box if making store-bought. Milk is needed for pudding.)
- 2 cups whipped cream (Can be scratch-made or store-bought. If store-bought, purchase 16 oz. of Cool Whip.)
- 1 cup cold heavy whipping cream
- 4 tablespoons powdered sugar (confectioner's sugar)
- 1 teaspoon pure vanilla extract
Directions:
1. If using frozen pound cake, thaw according to package instructions. Cut fresh or thawed pound cake into 1-inch cubes.
2. To make the homemade whipped cream, first place the beaters from an electric hand mixer and a large glass or stainless steel bowl in freezer. Keep cream in the fridge until ready to whip. While they chill (10-15 minutes), clean and prep berries.
3. Once the beaters/bowl have chilled, add cold heavy whipping cream, powdered sugar, and vanilla extract to your bowl. Start mixing on low speed, increasing the speed to medium-high until soft or stiff peaks form.
4. To assemble trifle, add some cake to the bottom of a bowl or trifle dish. Top with alternating layers of pudding, whipped cream, and fruit. Repeat layers and top with a final dollop of whipped cream and sprinkling of berries. Serve immediately or store covered in refrigerator until ready to serve.
*www.peasandcrayons.com