2 Sarah Lee Pound Cakes
3 cans of Blackberries in light syrup (frozen berries of any kind can be substituted)
½ C. Sherry
Bird’s Custard Powder (If you can’t locate custard powder, you can use vanilla pudding.)
4 T. Sugar
4 C. Milk
3 C. Whipped Cream
Thaw the pound cakes and cut them into 1” cubes. Put half of the cake into a trifle dish. Put half of the blackberries (with syrup) over the cake in the trifle dish. Put the remainder of the cake in the trifle dish and top with the remaining berries and syrup. Pour the Sherry over the ingredients in your trifle dish.
Prepare your custard per the directions on the package. You will use the milk and the sugar for your custard.
Pour the custard over the ingredients in your trifle bowl.
Refrigerate for at least one hour, but up to 24 hours.
Pipe whipped cream onto the top of your trifle and serve.
You can find my trifle partying at: