Shelly's Recipe

EASY FRUIT TRIFLE

Category: Trifles

1 quart strawberries, hulled and quartered
2 cups raspberries (10 oz)
2 cups blueberries (10 oz)
1 store-bought pound cake (1 pound), or homemade
6 tbsp Grand Marnier or light rum
4 cups vanilla pudding, chilled
1 cup heavy cream, chilled
1 tbsp sugar
1 tsp vanilla extract
2 kiwis, peeled and sliced into 1/4-inch-thick half moons

Gently mix the berries together in a bowl. Cut the pound cake into 1/2-inch-thick slices, and then cut each slice in half.

Shingle a third of the pound cake slices in the bottom of a 3- to 4-quart trifle dish. Brush the cake slices with 2 tbsp of the Grand Marnier. Sprinkle half of the berries over the cake, followed by half of the pudding. Repeat with another layer of cake, Grand Marnier, berries, and pudding. Shingle the remaining pound cake over the last layer of pudding and brush with the remaining Grand Marnier. Cover tightly with plastic wrap and refrigerate until chilled, at least 6 hours.

Whip the cream, sugar, and vanilla with an electric mixer set on low speed until frothy and the sugar has dissolved, about 1 minute. Increase the speed to high and continue to whip until smooth and doubled in volume, about 1 to 3 minutes. Spread the whipped cream over the chilled trifle and shingle the kiwi slices around the edge. Serves 8 to 10

To Make Ahead: The trifle can be prepared through step 2, covered tightly with plastic wrap, and refrigerated for up to 3 days.