Cherry And Blueberry Trifle - cooking recipe

Ingredients
    1 (12 ounce) store bought poundcake, broken into pieces
    2 (3 1/2 ounce) packages vanilla instant pudding mix
    3 cups cold milk
    4 ounces cream cheese, softened
    1 (16 ounce) can cherry pie filling
    2 pints fresh blueberries, washed and drained
    1 (8 ounce) container Cool Whip Topping, thawed,divided
    1/4 cup butterscotch schnapps
Preparation
    In a blender mix milk, pudding and cream cheese.
    Divide pound cake into 3.
    Place 1/3 cake in bottom of trifle and sprinkle with a third of the buttershots, place one third of the canned cherries, 1/3 blueberries, 1/3 pudding and 1/3 cool whip repeat 2 more times.
    Chill till ready to serve.

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