Citrus Berry Trifle

Ingredients

• 1 2/3 cups milk
• 1 cup sour cream
• 1 (3.4 ounce) box instant lemon pudding and pie filling
• 1 (16 ounce) commercial pound cake
• 1 orange or 2 tablespoons orange juice
• 1 pint fresh strawberries, divided
• 1 pint fresh blueberries, divided
• 1 banana, sliced and divided
• 1/4 cup chopped almonds

Instructions

1. Combine milk and sour cream in bowl. Whisk until smooth. Gradually whisk in pudding, stirring until smooth and thick, about 2 minutes. Set aside.
2. Cut pound cake into 1 inch cubes with serrated knife (about 8 cups).
3. Hull strawberries with tomato corer and slice. Slice banana using egg slicer. Place half of pound cake cubes in glass bowl; sprinkle with 1 tablespoon orange juice. Spoon half of pudding over cake. Layer half of fruit over pudding.
4. Repeat layers, using remaining pound cake, 1 tablespoon orange juice, remaining pudding and fruit. Cover bowl. Refrigerate 30 minutes.
5. To serve, sprinkle almonds.

Attribution

Recipe credit: Pampered Chef