Ingredients
Method
Make the pudding cream
- Whisk the cold milk, sour cream, and instant vanilla or cheesecake pudding mix in a bowl until the mixture thickens, about 2 minutes, with a smooth, pourable-to-thick texture forming.
- Fold the whipped cream into the pudding mixture just until combined, 30 to 60 seconds, stopping when streaks disappear for a light, airy cream.
Layer the trifle
- Place half of the pound cake or angel food cake cubes in the bottom of a trifle dish, spreading into an even layer so every bite gets cake.
- Layer one-third of the sliced fresh strawberries over the cake, then sprinkle one-third of the fresh blueberries on top for distinct red and blue layers.
- Spoon half of the pudding mixture over the fruit, letting it settle into the cake for creamy coverage before it meets the next layer.
- Repeat the layers once more using the remaining strawberries and blueberries, then top with the remaining pudding mixture for the final creamy band.
- Finish with the remaining berries and chill until ready to serve, 3 to 4 hours, until set and thickened with crisp visible fruit layers.
Notes
Pro tip: chill the trifle at least 3 hours so the cake fully absorbs the pudding and the layers slice cleanly. Refrigerate leftovers in an airtight container up to 3 days; the texture softens, so it’s best fresh. Freezing isn’t recommended because the berries and whipped cream can weep. For a lighter option, use reduced-fat whipped cream and 2% milk while keeping the instant pudding mix the same.