3 boxes of instant French vanilla pudding, prepared according to package
1 - 16 oz. pound cake, cut into 1” cubes
1 pint of fresh whipping cream, whipped until stiff peaks are formed
2 c. strawberries, washed, dried and sliced
1 1/2 c. blueberries, washed and dried
Arrange half of the cake on the bottom of a trifle dish or glass bowl.
Spoon half of the pudding over the cake.
Arrange the berries over the pudding; the strawberry slices should stand upright around the perimeter with a couple of blueberries in between to make a decorative presentation.
Spread half of the whipped cream over the berries.
Repeat another layer, finishing with whipped cream.
Use the fruit to decorate the top to look like a flag or a big star.
You can substitute the pound cake with angel food cake or make a yellow cake.
Cheesecake flavor pudding can be used in place of the French vanilla pudding.
