Simple Berry and Vanilla Cream Trifle

Compliments of Betty Crocker and Blogger Arlene Cummings of Cooking With Sugar

Ingredients

1 purchased butter loaf cake (11.5 oz), sliced 1 box 6-serving size)vanilla instant pudding and pie filling mix 1 teaspoon vanilla 2 cups whole milk
1/2 cup sour cream 1 container (8 oz) whipped topping, thawed
1 lb fresh strawberries, stems removed, sliced
1 pint (2 cups) fresh blueberries

Directions
In medium bowl, beat pudding mix, vanilla, milk and sour cream with electric mixer on medium speed until soft pudding forms. Cover; refrigerate.
In trifle bowl or large clear bowl, arrange 1 layer of sliced cake to cover entire bottom of bowl. Top with a layer of pudding, then a layer of whipped topping, and then a layer of strawberries. Repeat all layers except use blueberries. Continue with layers until bowl is full.
Cover with plastic wrap; refrigerate until ready to serve.

Expert Tips
Pudding can be made a day or two in advance to make the assembly quicker.
If you prefer real whipped cream, you can replace the whipped topping by whipping a pint of whipping cream with 1 teaspoon vanilla and 3 to 4 tablespoons sugar with an electric mixer until stiff peaks form.
Trifle can be made several hours ahead and kept covered in the refrigerator until ready to serve.