Julie Haggerty'S Perfect Pound Cake Trifle

1. 1

   .Trim crusts from pound cake, cut cross-wise in 3/4 inch slices.

2. 2

   Cut each slice diagonally into triangles.

3. 3

   Place slices in bottom of 2 1/2 quart clear glass bowl.

4. 4

   Brush generously with sherry.

5. 5

   Spoon berries evenly over the slices.

6. 6

   Whisk milk and pudding mix in a large bowl until creamy and thickened.

7. 7

   Refrigerate 15 minutes until set.

8. 8

   Pour mixture over berries.

9. 9

   Refrigerate trifle 10 minutes.

10. 10

    Spread cool whip on top, and cover with plastic.

11. 11

    Refrigerate until served.

* Per serving · 4 servings · Values may vary.

No additional tips available.