good luck deluxe

I love berry trifle! Even though trifle is pretty simplistic to execute in the kitchen,
I have found an even easier recipe…using Little Debbie Pound Cakes!

English Berry Trifle
Serves 6

6 Little Debbie® Pound Cakes
10 oz. Pkg. Frozen Raspberries in syrup
10 oz. Pkg. Frozen Strawberries in syrup
1 Pkg. Instant Vanilla Pudding
1 Tbsp. Cornstarch
1/4 C. Fresh Blueberries
1/4 C. Fresh Raspberries or Strawberries

Prepare pudding according to package. Cover and chill.

Thaw packages of raspberries and strawberries. Drain off syrup and set aside. Place fruit in bowl and set aside. Measure the syrup. You should have about one cup. Transfer one quarter of the syrup into a small saucepan. Fold in cornstarch. Stir in remaining syrup. Bring to boil over medium heat. Cook until juice thickens and turns clear.

Cut cakes into bite size pieces. Place half the cake into large glass bowl. Next, layer with half the fruit and juice. Top with half the pudding. Repeat. Garnish with fresh fruit. Cover and refrigerate for two hours and up to six hours before serving.

That’s my kinda dessert — easy!