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–+ servings
This Berry Vanilla Pudding Pound Cake Trifle is filled with creamy, whipped vanilla pudding, buttery pound cake chunks, and fresh blueberries and raspberries. It's layered together to create an easy summer treat that's ready in no time!

Summer Berry Pound Cake Trifle

Print Recipe
This Summer Berry Pound Cake Trifle is filled with whipped vanilla pudding, buttery pound cake chunks, fresh blueberries and raspberries.
Course Dessert
Cuisine American
Keyword 4th of july, cake recipe, holiday dessert
Prep Time 10 minutes
Total Time 10 minutes
Servings 3 mini trifles or one medium trifle
Author Gayle

Ingredients

  • 1 box (3.4 ounce) instant vanilla pudding mix
  • 2 cups 2% milk (should be cold)
  • 1 container (8 ounce) whipped topping (such as Cool Whip), thawed
  • 1 (16 ounce) pound cake , cut into small cubes
  • 3 cups fresh blueberries
  • 3 cups fresh raspberries

Instructions

  • In a large bowl, whisk together the instant pudding mix and milk for 2-3 minutes, or until it starts to thicken.
  • Gently fold whipped topping into pudding until just combined. Set aside.
  • Place about ¼ cup of pound cake cubes into the bottom of a glass jar or trifle. Spread a layer of pudding mixture on top of pound cake. Add about 1/4 cup of blueberries on top of pudding, followed by more pound cake cubes, another layer of pudding, and then top the pudding with about 1/4 cup of raspberries.
  • Repeat with rest of jars. If using a medium trifle dish, repeat the layering process, ending with pudding.
  • Serve immediately or refrigerate until ready to serve.

Notes

  • If you'd rather make your own pound cake rather than buy it from the store, I recommend making this pound cake recipe. It calls for chocolate chips, so simply omit them.