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Nutrition Facts
Serving Size 188 g
(Approx. 16 Servings)
Amount Per Serving
Calories 290 Calories From Fat 110
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 330 mg 14%
Total Carbohydrate 36 g 12%
Dietary Fiber 3 g 12%
Sugars 23 g
Protein 4 g
Vitamin A 8% Iron 6%
Vitamin C 15% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Mixed Berry Trifle

Prep Time
15 minutes
Cook Time
Total Time
15 minutes
16  People


Recipe makes 16 Servings

6 4/5 Oz vanilla instant pudding
4 cup(s) H-E-B Select Ingredients Reduced Fat 2% Milk
32 Oz berry medley, frozen
1/2 cup(s) sherry
10 3/4 Oz Sara Lee All Butter Pound Cake, thawed
16 Oz whipped topping, frozen
1/2 cup(s) sliced almonds
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Prepare the instant pudding with the 4 cups milk according to package directions and set aside.
Combine the frozen fruit and sherry in a large bowl and toss to coat.
Cut cake into 1-inch cubes and set aside.
Cover bottom of 3-quart trifle or punch bowl with 1/2 of the cake pieces.
Spoon 1/2 of the berries with juices and wine over the cake pieces.
Pour 1/2 of the vanilla pudding over the fruit.
Top with layers of the remaining cake pieces, berries and juice and pudding.
Cover with plastic wrap and chill for 4 hours or overnight.
Before serving, top trifle with whipped topping and sliced almonds.



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