Tuesday, August 25, 2009

Triple Berry Trifle

1 cup sour cream
1 3/4 cups milk
1 instant pudding and pie filling
1 teaspoon grated lemon peel (optional)
1(10-inch) angelfood cake, torn into bite-size pieces
2 pints strawbwrries, sliced
1 pint blue berries
1 pint raspberries
8oz frozen whipping cream, thawed
Place sour cream in large bowl; gradually stir in milk with wire whisk until smooth. Continue stirring, gradually adding pudding and lemon peel, until well mixed and thickened Layer half of cake pieces, 1 1/2 cups berries and half of pudding mixture in 2-quart serving bowl . Repeat layers. cover with whipped cream.Arrange remaining berries on top. Cover; refrigerate at least 2 hours.

No comments: