Berry Trifle With White Chocolate Cream

• Vegetarian

• Produce

  • 1 pint Blueberries
  • 1 1/2 qt Strawberries

• Baking & Spices

  • 1 8] oz frozen whipped topping, frozen whipped
  • 2 tbsp Granulated sugar
  • 1 tbsp Lemon juice or 1 tsp almond extract
  • 1 2.6 oz] box Topping mix, whipped
  • 2 3.4 oz] box White chocolate instant pudding mix

• Bread & Baked Goods

  • 1 White cake

• Dairy

  • 4 cups Whole milk or half & half

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 1 pint blueberries
• 1½ quarts strawberries
• 2 Tbsp granulated sugar
• 1 Tbsp lemon juice or 1 tsp almond extract
• 1 [2.6 oz] box whipped topping mix [such as Dream Whip- contains 2 packages use both]
• 2 [3.4 oz] box white chocolate instant pudding mix
• 4 cups whole milk or half & half
• 1 white cake, pound cake or angel food cake, cubed
• 1 [8 oz] frozen whipped topping, thawed

Directions

• Clean the berries, dry well. Hull and cube the strawberries. Sprinkle with 2 Tbsp of sugar, lemon juice or almond extract and stir well. Set aside to allow the strawberries to macerate.
• Whip together both packages of whipped topping mix with 2 cups of milk or half & half, until stiff peaks form [around 5 minutes]
• Add both packages of white chocolate pudding and the remaining milk or half & half.
• Whip for an additional 2-3 minutes until thickened.
• Divide all ingredients into thirds. Layer in a trifle bowl beginning with the cubed cake, white chocolate cream, and berries.
• Reserve some berries for garnishing.
• Frost with thawed whipped topping.
• Chill well.