Julie Haggerty'S Perfect Pound Cake Trifle - cooking recipe

Ingredients

10 3/4 ounces frozen pound cake, thawed
1/2 cup cream sherry
2 (12 ounce) bags frozen mixed berries, thawed and drained
3 cups whole milk, cold
1 (5 1/8 ounce) box vanilla flavor instant pudding and pie filling mix
1 (12 ounce) container frozen whipped topping, thawed

Preparation

.Trim crusts from pound cake, cut cross-wise in 3/4 inch slices.
Cut each slice diagonally into triangles.
Place slices in bottom of 2 1/2 quart clear glass bowl.
Brush generously with sherry.
Spoon berries evenly over the slices.
Whisk milk and pudding mix in a large bowl until creamy and thickened.
Refrigerate 15 minutes until set.
Pour mixture over berries.
Refrigerate trifle 10 minutes.
Spread cool whip on top, and cover with plastic.
Refrigerate until served.