A big berry trifle, built with pound cake cubes, gets its red, white, and blue colors from a lot of white-chocolate flavored whipped cream, strawberries and blueberries.
Preparation Time
30 mins
Total Time
30 mins
Calories
537 Calories
Recipe Instructions
Step 1
In a bowl, sprinkle the strawberries with sugar; stir to distribute the sugar, and set aside. Chill a large metal mixing bowl and beaters from an electric mixer.
Step 2
Pour the cream into the chilled mixing bowl, and add white chocolate pudding mix, lemon yogurt, and about 1 tablespoon of coconut rum, if desired; beat until fluffy with an electric mixer set on Medium speed.
Step 3
Spread a layer of pound cake cubes into the bottom of a glass 10x15-inch baking dish, and sprinkle the cubes with another tablespoon of coconut rum. Cover the pound cake with a layer of strawberries; sprinkle blueberries over the strawberries. Spread a thick layer of whipped cream over the berries. Repeat the layers several times, ending with a layer of strawberries sprinkled with blueberries and reserving about 1 cup of whipped cream; top the trifle with dollops of whipped cream to serve. Refrigerate leftovers.
Ingredients
¼ cup white sugar
1 (3.3 ounce) package instant white chocolate pudding mix
1 quart heavy cream
3 pounds fresh strawberries, hulled and sliced
1 (6 ounce) container lemon yogurt
2 tablespoons coconut-flavored rum, or to taste, divided (Optional)
