Berry Trifle

I am a berry-a-holic! I guess that is better than other types of addictions, right? I have posted other recipes using berries and they are, by far, my favorite types of fruit because they are easy to eat and bake with! This is a nice dessert because you can make it kid friendly or kick it up for adult servings. It is very pretty in a trifle bowl. This can also be a great dessert at Christmas because of the red and white colors. Also, if you want, you can use both red raspberries and blackberries. So, to make this a nice weekday dessert, use cranberry juice cocktail to sprinkle over the pound cake. Or for an adult dinner party, sprinkle your poundcake with Chambord. This is a lovely, smooth raspberry liqueur. You can garnish the top with some fresh raspberries or even red sanding sugar. Either way, this will go fast.
Double Berry Trifle
Yield: 15 servings
Ingredients:
12 oz. pound cake, cut into 10 slices
3 tablespoons cranberry juice cocktail
2 packages (10 oz. each) frozen raspberries
2 tablespoons sugar
2-1/2 cups cold milk
2 packages (3 oz. each) vanilla instant pudding and pie mix

1 container (8 oz.) frozen cool whip topping, thawed
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Directions:
Arrange cake slices on bottom of 13x9 inch baking dish. Drizzle cranberry juice cocktail over cake slices. Top with frozen
raspberries, separating as needed. Sprinkle with sugar.
Pour milk into large bowl; add pudding mix. Beat with wire whisk 1 minute. Gently stir in 1 cup whipped topping. Spoon mixture over raspberries; top with remaining whipped topping. Refrigerate until serving.