ALL TO THE BERRIES

ALL TO THE BERRIES
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from Terri’s kitchen
  • CourseDessert
ALL TO THE BERRIES
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
from Terri’s kitchen
  • CourseDessert
Ingredients
  • 1 1 pound lb.cake I bought Sara Lee
  • 1 cup whipping cream whipped
  • 2 Tblsp. sugar
  • 2 small boxes French Vanilla instant pudding prepared, 3.4 oz.
  • 1 cup seedless, blackberry or black raspberry jam or preserves
  • 2 pints fresh red raspberries rinsed and dried
  • 1 pint fresh blackberries rinsed and dried
Instructions
  1. Thaw and slice pound cake. Cut into cubes.
  2. Whip cream with 2 Tblsp. sugar.
  3. Prepare pudding and let stand to thicken.
  4. Warm jam in microwave, just enough to make it runny.
  5. In a trifle bowl – or a pretty clear glass bowl with straight sides, layer ½ of cake cubes.
  6. Drizzle ½ of jam over cake and gently toss to coat.
  7. Spoon ½ of pudding over the cake and then dollop on ½ of whipped cream.
  8. Cover evenly with ½ the berries.
  9. Repeat layers with - cake, jam, pudding… some berries, whipped cream and a few more berries over top of the whipped cream.
  10. Chill completely before serving, at least a couple of hours so layers can settle and blend.
  11. Just before serving, sprinkle with almonds or shaved chocolate if desired.
Terri's Notes

~ Long time family and potluck favorite, perfect way to share and enjoy fresh berries. ~ Serves 10. But recipe is easily cut in ½ for a smaller bowl for just your family. Use the smaller sized pound cake, 1 box of pudding…all the whipped cream! ~ Lighten it up with low sugar preserves, sugar free pudding mix, low fat cool whip.

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