Lemon Berry Trifle Recipe

Ingredients

1 cup heavy cream
2 tablespoons powdered sugar
1 box Jell-O Lemon Instant Pudding & Pie Filling, 3.4 Oz (I used sugar free-fat free)
2 cups milk
One store-bought pound cake, cut into cubes (6 cups)
1 cup strawberries, chopped
1 pint blueberries
2 pint raspberries
2 pins blackberries
teaspoon of lemon zest

PREP TIME 10m	TOTAL TIME 10m
YIELD 12 servings

Place the bowl and whisk attachment of your stand mixer into the freezer for 30 minutes.
After 30 minutes, remove bowl and whisk, attach to stand mixer and add in heavy cream.
Beat for 1 minute and then add in powdered sugar.
Beat until soft peaks form and set aside.
In a medium bowl, add in your pudding mix and milk and beat to combine for 2 minutes.
*Fold in most of your whipped cream and set aside. *(Reserve 1/4 cup of whipped cream for a dollop on the top of trifle)
Place enough cubed pound cake into the bottom of your trifle bowl to cover.
On top of the pound cake, place half of the whipped pudding mixture and spread.
On top of the whipped pudding mixture, place 1/2 cup strawberries, half the pint of blueberries, 1 pint of raspberries and 1 pint of blackberries.
Next, place the rest of the pound cake on top of the berries and then top with the rest of the whipped pudding mixture.
Sprinkle on the remaining berries, reserving a few of each for the top to garnish.
Garnish the top with a few of each of the berries, a dollop of whipped cream and a teaspoon of lemon zest.
Refrigerate for 2 hours.