Quick Fruit Trifle
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INGREDIENTS 1 quart fresh blueberries *
1 cup milk
1 (3-3/4 ounce) package instant vanilla pudding mix
1 cup sour cream
1 (10-3/4 ounce) package poundcake
4 to 6 tablespoons sherry or orange juiceA glass bowl is pretty, but any 3-quart bowl will do nicely.
Slice poundcake into 1/4-inch slices. Place half the slices in the bottom and partially up the sides of the bowl. They may overlap slightly.
Drizzle with 1/2 the sherry or orange juice. Cover with half the pudding make from milk, sour cream and pudding mix, then 1/2 the blueberries. Repeat layers with cake, sherry, pudding and fruit. If you wish, you may garnish with whipped cream.
*NOTE - Sliced strawberries, peaches or other combinations may be used. If you want to, you can sweeten the fruits with 2 tablespoons powdered sugar. (If you use peaches, a little absorbic acid powder (like Fruit Fresh) will keep them from turning brown.)