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Recipe Ingredients

  • 2 packages (16 ounces each) fresh strawberries, hulled and sliced
  • 3 packages Best Yet® frozen blueberries
  • 2 packages Best Yet® frozen raspberries
  • 2 tablespoons Best Yet® granulated sugar
  • 1 package (3.4 ounces) vanilla flavored instant pudding and pie filling
  • 2 cups whole milk
  • 2 cups Best Yet® heavy cream
  • ¼ cup Best Yet® powdered sugar
  • 1 teaspoon Best Yet® vanilla extract
  • 2 pound cakes (10 to 12 ounces each), cut into 1-inch cubes

Nutrition Info (Per Serving)

    Approximate nutritional values per serving: 351 Calories 19g Fat (9g Saturated)60mg Cholesterol 261mg Sodium41g Carbohydrates 3g Fiber5g Protein

Recipe Directions

  1. Reserve half the strawberries and ¼ cup each blueberries and raspberries. In large bowl, toss sugar and remaining strawberries, blueberries and raspberries; refrigerate up to 1 day.
  2. Prepare pudding with milk as label directs; cover and refrigerate.
  3. In large bowl, beat cream, powdered sugar and vanilla on low speed 2 minutes. Increase speed to medium-high; beat 5 minutes longer or until stiff peaks form. Gently fold whipped cream into pudding.
  4. In bottom of 3- to 4-quart glass trifle dish, layer ½ of the pound cake, ½ of the berry mixture and ½ of the pudding mixture. Repeat layers with remaining pound cake, berry mixture and pudding mixture. Arrange reserved strawberries, blueberries and raspberries on top.
  5. Cover and refrigerate at least 2 hours or up to 4 hours.
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Chef Tip

Cut pound cake and store in an airtight container; toss berries with sugar and prepare pudding, and refrigerate up to 1 day ahead.