Saturday, September 4, 2010

Strawberry-Blueberry Trifle






Strawberry-Blueberry Trifle

1 (14 ounce) can sweetened condensed milk
2 teaspoons grated lemon rind
1 1/2 cups cold water
1 (3 1/2 ounce) box instant vanilla pudding mix
1 pint whipping cream, whipped
4 cups angel food/pound cake/ lady fingers cubes
1 pound strawberries (fresh or frozen)
2 cups fresh or frozen blueberries

In large bowl combine sweetened condensed milk, water, lemon rind; mix well. Add pudding mix and beat until well blended. Chill 5 minutes.

Fold in whipped cream. Spoon 2 cups pudding mix into large clear glass bowl; top with half the cake cubes, the strawberries, half the remaining pudding mixture, the remaining cake cubes, the blueberries and the remaining pudding mix (spread to 1-inch of edge of bowl). Chill at least 4 hours. Garnish as desired.

You can substitute peaches for the strawberries, etc.

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