Ingredients
1
purchased butter loaf cake (11.5 oz), sliced
1
box (6-serving size)vanilla instant pudding and pie filling mix
1
teaspoon vanilla
2
cups whole milk
1/2
cup sour cream
1
container (8 oz) Cool Whip frozen whipped topping, thawed
1
lb fresh strawberries, stems removed, sliced
1
pint (2 cups) fresh blueberries
Preparation
In medium bowl, beat pudding mix, vanilla, milk and sour cream with electric mixer on medium speed until soft pudding forms. Cover; refrigerate.
In trifle bowl or large clear bowl, arrange 1 layer of sliced cake to cover entire bottom of bowl. Top with a layer of pudding, then a layer of whipped topping, and then a layer of strawberries. Repeat all layers except use blueberries. Continue with layers until bowl is full.
Cover with plastic wrap; refrigerate until ready to serve.
