I shared this recipe in my recent article in Chesapeake Style Magazine. I wait until the magazine is published before I share the recipes here. I saw this recipe on Pinterest and I knew I had to make it. I made this with a homemade pound cake that my son help me make. However, you can make this with a Sara Lee pound cake out of the freezer section of your local grocery store. The day this was published a co worker requested that I make this the next day for a birthday celebration at work. I didn't have the time to make the pound cake so the store bought one worked great. Everyone at work really enjoyed it too! I wanted to share this recipe for all the July 4th celebrations. I will be making this trifle to take to my niece's next Saturday.
I Pound Cake
1 Pint of Strawberries
1 Pint of Blueberries
1 Large Package of Jello Instant Vanilla Pudding
1 8 oz Container of Whipped Topping
Prepare your favorite pound cake and allow to cool. Make the pudding according to directions on the package. Wash and slice your strawberries and wash the blueberries. Slice your pound cake and take a star cookie cutter and cut out star shapes out of your cake and set aside. Assemble the trifle by placing some cubed pound cake at the bottom, top with a layer of vanilla pudding, top that layer with strawberries and blueberries and then whipped topping. The next layer place the star shaped pound cake on the outer edge of the trifle dish, fill in the middle of those with cubes of pound cake, layer with pudding, berries and whipped topping. Place the berries on top of the whipped topping. Enjoy!