2 boxes (3.4 oz.) Hill Country Fare Regular or Sugar Free Instant Vanilla Pudding
4 cups H-E-B 2% or Skim Milk
2 pkgs (16 oz. each) Hill Country Fare Frozen Mixed Berries
1/2 to 3/4 cup Sweet Sherry Wine (optional)
1 (10.75 oz) Sara Lee Frozon All Butter Pound Cake, thawed
1 container (16 oz.) Hill Country Fare Frozen Whipped Topping
1/2 cup Azar® Sliced Almonds
Prepare the instant pudding with the 4 cups milk according to package directions and set a
Combine the frozen fruit & sherry in a large bowl and toss to coat.
Cut cake into 1-inch cubes and set aside.
For Assembly:Cover bottom of 3-quart trifle or punch bowl with 1/2 of the cake pieces. Spo
on 1/2 of the berries with 1/2 of juices from berries & wine over the cake pieces. Pour 1
/2 of the vanilla pudding over the fruit. Top with layers of the remaining cake pieces,ber
ries and juice and pudding.Cover with plastic wrap and chill for 4 hours (speed method: 1
1/2 hours in freezer) or overnight.
Before serving,top trifle with whipped topping and sliced almonds.
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