Tri-Berry Trifle
Tri-Berry Trifle
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 556
- Total Fat
- 32
- Saturated Fat
- 16
- Carbohydrates
- 64
- Dietary Fiber
- 2
- Sugar
- 43
- Protein
- 7
- Cholesterol
- 125
- Sodium
- 489
- Total: 2 hr 30 min
- Active: 30 min
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 556
- Total Fat
- 32
- Saturated Fat
- 16
- Carbohydrates
- 64
- Dietary Fiber
- 2
- Sugar
- 43
- Protein
- 7
- Cholesterol
- 125
- Sodium
- 489
- Total: 2 hr 30 min
- Active: 30 min
Ingredients
2 cups heavy whipping cream
1 cup creme fraiche
1 cup cold milk
One 3.4-ounce package instant vanilla pudding mix
One store-bought pound cake, cut into cubes (6 cups)
2 cups strawberries, sliced
1 cup blackberries
1 cup blueberries
Zest of 1 lemon, for garnish
Mint sprig, for garnish
Directions
Special equipment:
a trifle dish- In a stand mixer, whip the cream until soft peaks form, then set aside. In a large bowl, beat the creme fraiche, milk and pudding mix until thickened. Fold in the whipped cream and set aside.
- Place half of the cubed pound cake in the bottom of the trifle dish. Arrange a third of the strawberries, blackberries and blueberries over the cake. Top with half of the pudding mixture. Repeat with the remaining pound cake, another third of berries and the remaining pudding. Top the final layer of pudding with the remaining berries. Refrigerate for 2 hours. Just before serving, garnish with lemon zest and a sprig of mint.
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Crystaljp78
I made this using angel food cake instead, and it still turned out really great! By the second day, the cake was a bit mushy, but it still tasted good. I'm going to try it with pound cake next time for sure, to see if it'll hold up a bit better. :)<br />
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