Simple Berry and Vanilla Cream Trifle

Name: Simple Berry and Vanilla Cream Trifle
Prep time: 30 min
Total time: 30 min
Yield: 12
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

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Arlene Cummings

Updated May 18, 2016

Simple Berry and Vanilla Cream Trifle

(12)

1 Questions

Write a Review
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Prep Time 30 min
Total 30 min
Servings 12
Ingredients 8

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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

Instructions

Step
1

In medium bowl, beat pudding mix, vanilla, milk and sour cream with electric mixer on medium speed until soft pudding forms. Cover; refrigerate.
Step
2

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.
Step
3

Cover with plastic wrap; refrigerate until ready to serve.

Nutrition

290 Calories

14g Total Fat

4g Protein

37g Total Carbohydrate

24g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 290

Calories from Fat: 120

Total Fat: 14g; 21%

Saturated Fat: 9g; 45%

Trans Fat: 0g

Cholesterol: 50mg; 17%

Sodium: 250mg; 10%

Potassium: 170mg; 5%

Total Carbohydrate: 37g; 12%

Dietary Fiber: 2g; 8%

Sugars: 24g

Protein: 4g

% Daily Value*:

Vitamin A: 8%; 8%

Vitamin C: 20%; 20%

Calcium: 8%; 8%

Iron: 4%; 4%

Exchanges:

1 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;