A Quick and Easy Summer Dessert

Hello everyone! For the past week we’ve been enjoying summer weather in the Midwest-temperatures soaring into the high eighties and low nineties, interspersed with pop-up showers that go as quickly as they come about!

To combat the heat, I created this really simple dessert recipe, which my daughter liked so much she demanded I write it down, so now I’m sharing it with you. Enjoy!

Amy

Mixed Berry Trifle

Ingredients:

16 oz. frozen pound cake, thawed

3 cups berries, (I use a mixture of raspberries, blueberries, blackberries and strawberries)

1 4 oz. pkg instant cheesecake flavor pudding

Milk

8 oz. container frozen non-dairy topping, thawed

Directions:

  • Slice thawed pound cake into cubes, layer one third into glass trifle bowl or other large bowl.
  • Spread one third berries over cake. 
  • Beat pudding mix with milk according to package directions, spoon one third over cake and berries.
  •  Repeat layers with rest of cake, fruit, and pudding. 
  • Top with Cool Whip, and chill for at least 30 minutes to one hour before serving. 
  • Refrigerate leftovers.

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