Last weekend, I went up to New Jersey for my friend KK’s bachelorette party. It was a good weekend which resulted in the bride breaking her thumb, another bridesmaid wrenching her back, and me getting a gigantic bruise on my leg (don’t click on that picture if you’re at all squeamish!). This is all the fault of a gigantic mechanical bull. Ladies, riding a mechanical bull is something you should do in your 20s, cross off of your bucket list, and never, ever do again. We proved with our broken limbs and bruises that we’re already too old for those kinds of shenanigans.
But before we faced the bull, we had a nice, casual barbecue at KK’s house. Given that I had to travel up to New Jersey for the event and didn’t have a lot of time, I was looking for a quick and easy crowd pleaser to bring for a dessert. And it had to be summery, of course!
Luckily my mama has an amazing treasure trove of recipes, and this delicious Summer Berry Trifle is one of them. It’s so, so easy and is the perfect showcase for spring and summer’s fresh fruit. It’s nice and cold so you won’t overheat preparing it or eating it.
Summer Berry Trifle
1 pound cake loaf (I like Entenmann’s)
1 8-oz. tub of original cool whip, thawed
1 4-serving packet of instant vanilla pudding
1.5 cups of cold skim milk
1 pint of blueberries
2 cups of sliced strawberries
1 pint of raspberries
1. Prepare the instant vanilla pudding with 1.5 cups of milk in a medium bowl.
2. Mix half of the cool whip into the vanilla pudding and set aside.
3. Prepare the pound cake by cutting it into 1/2 inch cubes.
4. Set aside a few blueberries, raspberries, and strawberries for garnish.
5. Begin building your trifle: layer one third of the pound cake in the bottom of your trifle dish, then one third of the fruit, then half of the pudding mixture.
6. Build your second layer with another third of the pound cake, another third of the fruit, and the rest of the pudding mixture.
7. Finish your trifle with the rest of the pound cake, the rest of the fruit, and the remaining cool whip. Garnish the topmost layer with fruit.
8. Let chill in the refrigerator for at least an hour before serving.
You could substitute chocolate candy instead of fruit, marbled pound cake instead of regular, and chocolate pudding instead of vanilla. In the past I’ve used Reese’s cups and Kit Kats and it’s pretty good! In my opinion, nothing beats fruit in the summer, but there’s lots of ways you can customize this dessert to your taste.