1 4-serving-size package instant vanilla pudding mix
2 cups milk
1 8 ounce package cream cheese, softened
1 6 ounce container vanilla yogurt
1 10 3/4 ounce frozen loaf pound cake, thawed and cubed (3/4-inch cubes)
6 cups strawberries, quartered
2 cups fresh blueberries and raspberries
1 recipe Berry Sauce
2 cups fresh or frozen (thawed) strawberries or raspberries
2 - 3 tablespoons sugar
1 tablespoon raspberry liqueur, rum, or orange juice
Prepare pudding mix according to package directions using the milk; set aside. In a large mixing bowl beat cream cheese and yogurt with an electric mixer on medium speed until smooth; stir in pudding.
To assemble trifle, in a 2-1/2- to 3-quart glass bowl layer one-third of the cake cubes, one-third of the pudding mixture, and one-third of the strawberries and blueberries. Repeat layers twice. Cover and chill 4 to 24 hours. Spoon Berry Sauce onto individual serving plates; top with trifle. Makes 8 to 10 servings.
To Make Berry Sauce: In a food processor, combine fresh or frozen (thawed) strawberries or raspberries, sugar, and raspberry liqueur, rum, or orange juice. Cover and blend or process until smooth. If desired, press sauce through a fine-mesh sieve to remove seeds. Cover and chill until serving time or up to 24 hours.
Berry Trifle recipe and photo courtesy of: Recipe.com