Berry Trifle
Ready In: 10 mins
Serves: 12
Ingredients
- 1 (18 1/2ounce) package cake mix (recommended -- Duncan Hines Moist Deluxe Butter Recipe Gold)
- 1⁄2 cup dry sherry
- 1 (5 ounce) box French vanilla instant pudding
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) container frozen whipped topping, thawed and divided
- 1 (12 ounce) package frozen strawberries
- 1 (12 ounce) package frozen blueberries
- 1 (12 ounce) package frozen raspberries
Directions
- Butter and flour a 13 by 9-inch baking pan. Prepare the cake according to package directions, but use 1/2 cup of the sherry in place of 1/2 cup water. When baked, let cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely.
- Cut the cake into large chunks, about 1 1/2 inches wide and set aside.
- In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold 1/2 the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended.
- To assemble: In the bottom of a trifle bowl or a 13 by 9-inch disposable aluminum foil pan, layer 1/3 of the cake cubes, 1/3 of the berries, and 1/3 of the custard. Continue layering, ending with custard. Refrigerate for at least 4 hours before serving. Serve with remaining whipped topping if desired.
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