Pound Cake Trifle is a simple and delicious dessert made with either leftover or store-bought pound cake. Use a trifle bowl if you have one for pretty presentation.
Cut your thawed pound cake into bite-sized cubes. You should have about eight cups total of pound cake.
In a large bowl, whisk together both packages of pudding with the milk until well combined. Then, whisk in the container of Cool Whip until the mixture smooth; set aside for 4-5 minutes to thicken.
Arrange the Trifle. Start by place about a third of the pound cake cubes into the bottom of the trifle bowl. Next, scoop about a third of the pudding mixture over the pound cake, then add on a third of the strawberries and blueberries. Repeat to make three layers total.
If adding the whipped cream on top, in a separate bowl whisk the cream until it reaches desired consistency. Spread over the top of the trifle and arrange berries for pretty presentation.
Notes
A trifle bowl is a glass bowl made specifically for trifles. If you don't have one, you could always use a large glass mixing bowl or punch bowl for this recipe.
Pound Cake Trifle is a great way to use up leftover pound cake like this Sour Cream Pound Cake recipe. You will need about half of a pound cake, or you can use two store-bought pound cakes like the frozen Sara Lee brand.
Cool Whip adds a nice flavor and texture to the pudding but you could always substitute eight ounces of whipped cream instead.
I like to slice the berries and layer them in the trifle. However, you can dice them and use whatever combination of berries you like here.
You can finish off the trifle with a bit of whipped cream (optional) or just smooth out the pudding. Either way, it's delicious!
Make the trifle up to two days in advance. Just cover with plastic wrap and refrigerate until ready to serve. The trifle will last in the refrigerator for 4-5 days.