Ingredients for Julie Haggerty's Perfect Pound Cake Trifle
- Frozen Pound Cake
- Cream Sherry
- Frozen Mixed Berries
- Whole Milk
- Vanilla Flavor Instant Pudding And Pie Filling Mix
- Frozen Whipped Topping
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How to Make Julie Haggerty's Perfect Pound Cake Trifle
- Trim crusts from 1 (16 ounce) pound cake and cut it crosswise into ¾-inch slices.
- Cut each slice diagonally into triangles.
- Arrange pound cake triangles in the bottom of a 2 ½-quart clear glass bowl.
- Drizzle generously with 2 tablespoons sherry (optional).
- Evenly distribute 2 cups of high-quality frozen berries over the pound cake.
- In a large bowl, whisk together 2 cups milk and 1 (3.4 ounce) package instant vanilla pudding mix until smooth and creamy.
- Refrigerate for 15 minutes to allow the pudding to set.
- Gently pour the pudding mixture over the berries.
- Refrigerate for 10 minutes.
- Spread 8 ounces of Cool Whip evenly over the pudding.
- Cover the trifle with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
130g
Fat
64g
Carbs
17g
