Ingredients Jump to Instructions ↓

  1. 1-1/2 cups cold 1% milk

  2. 1 package (1 ounce) sugar-free instant vanilla pudding mix

  3. 1/2 cup BREAKSTONE'S® Reduced-Fat Sour Cream

  4. 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

  5. 1 loaf (13.6 ounces) reduced-fat pound cake, cubed

  6. 4 cups frozen or fresh unsweetened blackberries

Instructions Jump to Ingredients ↑

  1. In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Add sour cream; mix well. Fold in whipped topping. In a 2-qt. trifle dish or deep glass bowl, layer half of the cake cubes, half of the berries and half of the pudding mixture. Repeat layers. Cover and refrigerate for 2-3 hours before serving. Yield: 8 servings.


Send feedback