Julie Haggertys Perfect Pound Cake Trifle Recipes

JULIE HAGGERTY'S PERFECT POUND CAKE TRIFLE

Steps:

• .Trim crusts from pound cake, cut cross-wise in 3/4 inch slices.
• Cut each slice diagonally into triangles.
• Place slices in bottom of 2 1/2 quart clear glass bowl.
• Brush generously with sherry.
• Spoon berries evenly over the slices.
• Whisk milk and pudding mix in a large bowl until creamy and thickened.
• Refrigerate 15 minutes until set.
• Pour mixture over berries.
• Refrigerate trifle 10 minutes.
• Spread cool whip on top, and cover with plastic.
• Refrigerate until served.

ALL AMERICAN TRIFLE

Steps:

• In a bowl, sprinkle the strawberries with sugar; stir to distribute the sugar, and set aside. Chill a large metal mixing bowl and beaters from an electric mixer.
• Pour the cream into the chilled mixing bowl, and add white chocolate pudding mix, lemon yogurt, and about 1 tablespoon of coconut rum, if desired; beat until fluffy with an electric mixer set on Medium speed.
• Spread a layer of pound cake cubes into the bottom of a glass 10x15-inch baking dish, and sprinkle the cubes with another tablespoon of coconut rum. Cover the pound cake with a layer of strawberries; sprinkle blueberries over the strawberries. Spread a thick layer of whipped cream over the berries. Repeat the layers several times, ending with a layer of strawberries sprinkled with blueberries and reserving about 1 cup of whipped cream; top the trifle with dollops of whipped cream to serve. Refrigerate leftovers.