Fruit trifle ( the easy way)
32 oz (2 lbs container) fresh strawberries
16 oz container pound cake, cubed
1 cup fresh blueberries
1.5 oz package of instant vanilla pudding (the one with 6 servings)
3 cups milk (for the pudding)
8 oz tub of Cool Whip
1/2 cup sugar
Add the sugar to the strawberries, blueberries and toss to coat. Set aside in the fridge for 30 minutes, tossing at least once or twice more.
Prepare the pudding as directed. Gently fold in Cool Whip. Set aside in the fridge, til needed.
After the strawberries and blueberries have sat with the sugar for at least 30 minutes, strain the strawberry sugar syrup into a container with a pourable lip. (That way you won’t waste any of that sweet strawberry syrup.)
Layer your ingredients into the trifle bowl in this order: 1/3 pound cake, then pour 1/3 of fruit syrup over the pound cake, 1/3 of pudding mixture and then 2/5 of fruits. Repeat these layers twice more, the final layer of fruit should be slightly less. Decorate the top with some fruits.
Refrigerate fruit trifle for at least 2 hours before serving. Enjoy!