Ingredients:

  • 1 lb pound cake, cubed into 1-inch pieces
  • 1/4 cup orange juice
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 3 cups cold whole milk
  • 1 container (8 oz) whipped topping
  • 1 tsp vanilla extract
  • 2 cups fresh strawberries, hulled and quartered
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 2 tbsp raspberry jam
  • 1 tbsp lemon juice

Instructions:

  1. In a medium bowl, gently toss the strawberries, blueberries, and raspberries with lemon juice. Microwave the raspberry jam for 20 seconds until liquid, then fold it into the berries and set aside.
  2. Whisk the vanilla pudding mix with cold milk in a bowl until thickened and smooth.
  3. Using a rubber spatula, gently fold the whipped topping and vanilla extract into the pudding mixture until airy and combined.
  4. Arrange a thick layer of cubed pound cake at the bottom of a glass trifle bowl and lightly drizzle with orange juice.
  5. Spread half of the pudding-cream mixture over the cake layer, smoothing it to the edges.
  6. Spoon half of the berry mixture over the cream layer, ensuring an even distribution.
  7. Repeat the layers: add remaining cake, followed by the remaining pudding-cream mixture, and top with the remaining berry mixture.
  8. Refrigerate the trifle for at least 2 hours to allow the layers to set before serving.