Raspberry/Strawberry Trifle

1. 1

   Thaw pound cakes. Slice pound cake. NOTE: The last time I made this I used one plain pound cake and one lemon poppy seed cake, because that was what was available. It was a really good substitute - a happy accident!

2. 2

   Prepare and cool pudding. When cool, combine with the marcarpone cheese.

3. 3

   Thaw frozen raspberries, and sweeten with 1/3 Cup sugar, or more or less to taste. NOTE: You could substitute other berries here for all or part. Frozen wild blueberries (the little ones) would be a good addition.

4. 4

   Rinse and drain the fresh raspberries. Wash, remove caps, and slice fresh strawberries. Reserve some to decorate the top.

5. 5

   In a large (4-quart) glass bowl, layer ingredients:

6. 6

   pound cake

7. 7

   pudding mixture

8. 8

   frozen berries

9. 9

   fresh berries

10. 10

    Make three or four layers, dependent on your ingredients and size of the bowl.

11. 11

    Top with Reddi-Whip and fresh raspberries and strawberries.

No additional tips available.