| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 30 min |
| Yield: | 12 servings |
Ingredients
- 2 cups heavy whipping cream
- 1 cup creme fraiche
- 1 cup cold milk
- One 3.4-ounce package instant vanilla pudding mix
- One store-bought pound cake, cut into cubes (6 cups)
- 2 cups strawberries, sliced
- 1 cup blackberries
- 1 cup blueberries
- Zest of 1 lemon, for garnish
- Mint sprig, for garnish
Instructions
- In a stand mixer, whip the cream until soft peaks form, then set aside. In a large bowl, beat the creme fraiche, milk and pudding mix until thickened. Fold in the whipped cream and set aside.
- Place half of the cubed pound cake in the bottom of the trifle dish. Arrange a third of the strawberries, blackberries and blueberries over the cake. Top with half of the pudding mixture. Repeat with the remaining pound cake, another third of berries and the remaining pudding. Top the final layer of pudding with the remaining berries. Refrigerate for 2 hours. Just before serving, garnish with lemon zest and a sprig of mint.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 556 |
| Total Fat | 32 g |
| Saturated Fat | 16 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 2 g |
| Sugar | 43 g |
| Protein | 7 g |
| Cholesterol | 125 mg |
| Sodium | 489 mg |
Reviews
Made this last night with the ribs. My store was out of pound cake so I used angel food and it was fast and fabulous. This will stay on my summer menu.