Blueberry Trifle

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

• Ready In: 20 mins
• Serves: 8

Ingredients

• 3  cups fresh blueberries, divided
• 1 1⁄4 cups sugar
• 1  cup heavy cream (whipping)
• 2  tablespoons confectioners' sugar
• 1  teaspoon vanilla
• 8  slices  poundcake (homemade or from the store)
• 1 (2 3/4ounce) package vanilla pudding mix
• 1 1⁄4 cups milk
• 1  teaspoon vanilla extract

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.