Strawberry and Blueberry Trifle

Prepared pound cake keeps this layered dessert simple to assemble. Strawberries and blueberries add fresh fruit, while lemon yogurt and white chocolate pudding mix flavor the cream filling. A clear serving bowl shows off the layers.

Ingredients

• 3 pounds fresh strawberries, hulled and sliced

• 1/4 cup granulated sugar, or to taste

• 1 quart heavy cream

• 1 container lemon yogurt, 6 ounces

• 1 package instant white chocolate pudding mix, 3.3 ounces

• 2 tablespoons coconut-flavored rum, divided, optional

• 2 prepared pound cakes, 16 ounces each, cut into cubes

• 2 pints fresh blueberries

Directions

1. Combine the sliced strawberries with the sugar. Set them aside while preparing the cream filling.

2. Chill a large mixing bowl and the electric mixer beaters.

3. Add the heavy cream, lemon yogurt, dry pudding mix, and 1 tablespoon of the optional rum to the chilled bowl. Beat on medium speed until thick and fluffy.

4. Place a layer of pound cake cubes in a glass trifle dish. If using rum, distribute the remaining tablespoon over this first cake layer.

5. Add some strawberries and blueberries, followed by a layer of the cream mixture.

6. Continue layering the remaining cake, fruit, and cream. Reserve approximately 1 cup of cream for the top, and finish the main layers with berries.

7. Spoon or pipe the reserved cream over the fruit. Keep refrigerated until serving, and refrigerate any leftovers promptly.

Recipe source: Allrecipes.