Total Time
20mins
Prep 20 mins
Cook 0 mins

One of my summer favorites. Use wild berries for a flavor snap!

Ingredients Nutrition

Directions

  1. In a medium-sized bowl, place 2-1/2 cups of the blueberries; Mash about one-third of the blueberries.
  2. Add sugar.
  3. Set aside Whip cream add confectioners sugar and vanilla; set aside.
  4. Cut pound cake in 1-inch cubes.
  5. Prepare pudding as directed, using only 1-1/4 cups milk Cool.
  6. Stir vanilla into cooled pudding; Fold in half of the sweetened whipped cream.
  7. In a clear bowl alternate layers of cake cubes, sugared blueberries and pudding, repeating twice.
  8. Cover and chill.
  9. Just before serving, top with remaining whipped cream and blueberries.

Reviews

(1)
Most Helpful

It was so YUMMY!!!! Two people asked for the recipe! I did change a few things. I did use less sugar in the berries, but add until you like the sweetness. I used an 8 oz. cool whip, instead of whipping cream, and mixed it with TWO boxes french vanilla instant pudding, with 1 1/3c. milk. I also added one large can halved cling peaches (largely chopped), with the blueberries. I used 1 3/4 pounds cake, broke into large pieces, since I thought it needed more. It made three layers, in a trifle bowl, and I topped it with the canned whipping cream before serving. It made a great dessert for my daughters Graduation. Thanks for sharing the recipe!!!! I will make it again.

Linda Thomas June 14, 2004

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