Berry Trifle

1. 1

   Butter and flour a 13 by 9-inch baking pan.

2. 2

   Prepare the cake according to package directions, but use 1/2 cup of the sherry in place of 1/2 cup water.

3. 3

   When baked, let cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely.

4. 4

   Cut the cake into large chunks, about 1 1/2 inches wide and set aside.

5. 5

   In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.

6. 6

   Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.

7. 7

   Fold 1/2 the whipped topping into the cream cheese mixture.

8. 8

   Add the cream cheese mixture to the pudding mixture and stir until well blended.

9. 9

   To assemble: In the bottom of a trifle bowl or a 13 by 9-inch disposable aluminum foil pan, layer 1/3 of the cake cubes, 1/3 of the berries, and 1/3 of the custard.

10. 10

    Continue layering, ending with custard.

11. 11

    Refrigerate for at least 4 hours before serving.

12. 12

    Serve with remaining whipped topping if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.