Recipe for cooking strawberry-blueberry trifle

Desserts to Go with Coffee and Tea :: Tortes and Trifles

Strawberry-Blueberry Trifle

1 (14 ounce) can sweetened condensed milk
2 tsp. grated lemon rind
1 1/2 c. cold water
1 (3 1/2 ounce) box instant vanilla pudding mix
1 pt. whipping cream, whipped
4 c. Pound Cake cubes
1 lb. strawberries (fresh or frozen)
2 c. fresh or frozen blueberries

In lrg. bowl combine sweetened condensed milk, water, lemon rind; mix well. Add pudding mix and beat until well blended. Chill 5 mins..

Fold in whipped cream. Spoon 2 c. pudding mix into lrg. clear glass bowl; top with half the cake cubes, the strawberries, half the remaining pudding mixture, the remaining cake cubes, the blueberries and the remaining pudding mix (spread to 1-in. of edge of bowl). Chill at least 4 hours. Garnish as desired.

You can substitute peaches for the strawberries, etc.