Berries 'N Cream Trifle - cooking recipe

Ingredients

1 (300 ml) can eagle brand sweetened condensed milk (regular or low-fat)
1 1/2 cups water
1 packag 3 instant vanilla pudding (113g)
2 cups whipping cream, whipped
1 (298 g) package pound cake, cubed
1/4 cup sherry wine or 1/4 cup orange juice, divided
1 (540 ml) can pie filling (raspberry, cherry or blueberry)

Preparation

Combine Eagle Brand and water. Add pudding; beat well. Chill until set.
Fold in whipped cream.
Spoon 2 cups pudding mixture into 12 cup round glass bowl. Top with half the cake cubes. Sprinkle 2 tablespoons sherry over the cake. Top with half the pie filling and half the remaining pudding mixture. Repeat the layering, ending with the pudding mixture.
Chill 4 hours or until set. Garnish as desired.