This Sunday morning the SuperFamily and I are headed to Nebraska to celebrate our Nation’s Independence with family. In my best tribute to the Red, White and Blue I’ll be making my husband’s favorite summertime dessert: Triple Berry Trifle.

I use frozen berries for this dessert so that as they thaw and their juices begin to run they will soak into the pound cake base. Aldi has the best prices in town on frozen berries so I always stock up when I’m there.
This is a quick and easy dessert, give it a try if you are looking for something yummy to take to your celebration this weekend.

Triple Berry Trifle

1 box of Betty Crocker Pound Cake, prepared (I add 2 – 3 tsp almond extract to the mix)

10oz. frozen blueberries

10 oz. frozen raspberries

10 oz. frozen blackberries

1 small package of vanilla instant pudding

1 small can of sweetened condensed milk

1/2 c. milk

8oz. Cool Whip

Cube the cooled pound cake and lay in the bottom of a clear trifle bowl. Layer frozen berries (blueberries, raspberries then blackberries) on top of pound cake.

Mix together the condensed milk, milk and pudding mix. Fold in 1c. of the cool whip.

Pour the custard over the top of the berries so that it can run down the sides and soak into the pound cake.

Top the trifle with the remaining Cool Whip and chill in the fridge for at least 2 -3 hours.

Enjoy! I hope everyone has a safe and happy Fourth of July Weekend!