JULIE HAGGERTY'S PERFECT POUND CAKE TRIFLE
This is from "Sandra Lee - Semi Homemade Desserts", chosen for QueenBee in the August Cookbook Swap. It looks like an easy, tasty, appealing dessert when you have family or casual company. Cooking time is refrigeration time TIP : It is better the next day ! ***Suggest you use ONLY best quality frozen berries ! I made with store-brand, and was too soggy !****
Provided by NurseJaney
Categories Dessert
Time 1h20m
Yield 1 trifle, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- .Trim crusts from pound cake, cut cross-wise in 3/4 inch slices.
- Cut each slice diagonally into triangles.
- Place slices in bottom of 2 1/2 quart clear glass bowl.
- Brush generously with sherry.
- Spoon berries evenly over the slices.
- Whisk milk and pudding mix in a large bowl until creamy and thickened.
- Refrigerate 15 minutes until set.
- Pour mixture over berries.
- Refrigerate trifle 10 minutes.
- Spread cool whip on top, and cover with plastic.
- Refrigerate until served.
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