Blueberry Trifle
- Ready In:
- 3hrs 15mins
- Ingredients:
- 7
- Serves:
-
8-10
ingredients
- 2 (3 ounce) packages instant vanilla pudding
- 4 cups nonfat milk
- 1 teaspoon almond flavoring
- 1 poundcake, cut into 1-inch cubes
- 16 ounces frozen blueberries
- 1⁄2 pint whipping cream
- 1⁄4 cup sugar
directions
- Combine pudding mixes and milk according to package directions. Add almond flavoring to mixture.
- Layer 1/3 of pudding mixture on bottom of trifle dish. Layer 1/3 of pound cake cubes over pudding. Layer 1/3 of blueberries over pound cake.
- Repeat layering of pudding, cake and blueberries twice.
- Chill for 3-10 hours.
- When ready to serve, beat whipping cream and sugar at fast speed for 3-4 minutes until desired consistency.
- Spread whipped cream on top of trifle and serve.
- *** Also great with 'Zaar #18601 as the cake base! ***.
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RECIPE SUBMITTED BY
My husband and I married three years ago and became a "Brady Bunch" family. He had three kids, I had three kids AND they were the same ages! Since then we've added one more to the mix, making me "Momof7". I love The Silver Palette cookbooks and am trying to find ways to expand the childrens' "tastebugs", as they call them. I enjoy quiet time with my husband, sailing, reading and dining at great restaurants.