Shelly's Recipe

BERRY TRIFLE

Category: Trifles

8 oz blueberries, red raspberries, blackberries and strawberries, sliced
1/2 cup water and sugar
2 tsp cornstarch
Lemon juice, to preserve freshness of fruit
Store-bought angel food cake, sliced 1/2 inch thick

Lemon Custard
1 cup cold water
1 package (8-serving) instant lemon pudding
16 oz whipped cream topping

Place half of each variety of berries into a large bowl. Sprinkle with lemon juice and reserve.

Combine the remaining berries, water, sugar and cornstarch in a saucepan over medium-high heat. Bring to a simmer and cook about 3 minutes, just until the berries begin to break down and release juices. Remove berries from the heat and let cool to thicken the mixture.

In a clean bowl, stir instant lemon pudding and cold water together until smooth. Fold in the whipped cream topping.

To assemble the trifle, spoon a layer of the lemon custard into individual glass serving cups. Add a layer of angel food cake, breaking the slices into chunks. Then soak the cake with a layer of the berry juice mixture, top with reserved fresh berries and serve.