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Start by making the pudding first, because that will need to set – make it as the package directs
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Wash and chop the strawberries into small bite size pieces
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If you want to decorate the bowl with large slices like I did, put those aside as you’re chopping – use the largest strawberries for those slices
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Once the pudding has set, remove it from the fridge and add in 1 cup of Cool Whip or whipped cream – blend well
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Add in the chopped strawberries (and blueberries, if you desire) 1 cup at a time until you’ve reached the desired blend of pudding to berries
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Slice your pound cake into 1/2? slices
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Now, the layering begins!
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Using a large glass trifle bowl, put down a layer of pound cake
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Next, if you’re decorating with strawberry slices, line those up against the glass sides of the bowl
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Spoon in an even layer of the pudding mixture
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Top that with a layer of Cool Whip or fresh whipped cream (use about 1 – 1 1/2 cups)
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Repeat these layers until you’ve reached the top!
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Depending on the size of your bowl you might have some leftover – I just make a smaller, less attractive (but equally as tasty) trifle with the leftover in a tupperware
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NOTE: Keep in mind that you cannot make this too far in advance because the longer it sits, the soggier it will get – I would make it the day you plan on eating it; but you could totally prep the pudding and berries ahead of time to speed up the process!