Ingredients
- 1 quart strawberries (hulled and quartered)
- 10 ounces raspberries (2 cups)
- 10 ounces blueberries (2 cups)
- 1 (1 pound) pound cake (store-bought or homemade)
- 6 tablespoons Grand Marnier (or light rum)
- 4 cups vanilla pudding (chilled)
- 1 cup heavy cream (chilled)
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 2 (152 grams) kiwi fruit (peeled and sliced into 1/4-inch-thick half moons)
How to Make
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Step 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.
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Step 2: Arrange slices of cake, fallen-domino style, in a circle in the bottom of the bowl or dish.
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Step 3: Liberally brush the cake slices with 2 tablespoons Grand Marnier or light rum.
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Step 4: Scatter half of the berries over the top of the cake, spread half of the pudding over the fruit, leaving a 1/2-inch border all around.
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Step 5: Before serving, spread the whipped cream in an even layer over the top of the chilled trifle.
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Step 6: Shingle the kiwi slices around the edge of the trifle and serve.
Tips & Variations
- Trifle Bowl
We hope you enjoy this recipe!
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