Julie Haggerty's Perfect Pound Cake Trifle

Recipe by NurseJaney
READY IN: 1hr 20mins
SERVES: 8-10
YIELD: 1 trifle
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • .Trim crusts from pound cake, cut cross-wise in 3/4 inch slices.
  • Cut each slice diagonally into triangles.
  • Place slices in bottom of 2 1/2 quart clear glass bowl.
  • Brush generously with sherry.
  • Spoon berries evenly over the slices.
  • Whisk milk and pudding mix in a large bowl until creamy and thickened.
  • Refrigerate 15 minutes until set.
  • Pour mixture over berries.
  • Refrigerate trifle 10 minutes.
  • Spread cool whip on top, and cover with plastic.
  • Refrigerate until served.
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