EASY FRUIT TRIFLE

EASY FRUIT TRIFLE image

Yield 8-10 people

Number Of Ingredients 10

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1 qt. strawberries, hulled and quartered
2 cups raspberries (10 oz.)
2 cups blueberries (10 oz.)
1 Sara Lee frozen pound cake (1 pound) (thawed) or homemade
6 Tbsp. Grand Marnier or light rum
4 cups vanilla pudding, chilled
1 cup heavy cream, chilled
1 Tbsp. sugar
1 tsp. vanilla extract
2 kiwis, peeled and sliced into 1/4 inch thick half moons

Steps:

1. Gently mix the berries together in a bowl. Cut the pound cake into 1/2 inch thick slices, then cut each slice in half. 2. Put a third of the pound cake slices, shingled fallen domino style, in the bottom of a 3-4 qt. trifle dish. Brush the slices with 2 Tbsp. of Grand Marnier. Sprinkle half the berries over the cake, followed by half the pudding. Repeat with another layer of cake, Grand Marnier, berries and pudding. Place the remaining pound cake over the last layer of pudding and brush with the remaining Grand Marnier. Cover tightly with plastic wrap and refrigerate until chilled, at least 6 hours. 3. Whip the cream, sugar, and vanilla with an electric mixer set on low speed until frothy and the sugar is dissolved, about 1 minute. Increase the speed to high and continue to whip until smooth and doubled in volume, about 1-3 minutes. Spread the whipped cream over the chilled trifle and shingle the kiwi slices around the edge. To Make Ahead: The trifle can be prepared through step 2, covered tightly with plastic wrap, and refrigerated for up to 3 days.