Ingredients
15
15 servings
- •3 pounds fresh strawberries, hulled and sliced
- •0.25 cup white sugar
- •1 quart heavy cream
- •1 (6 ounce) container lemon yogurt
- •1 (3.3 ounce) package instant white chocolate pudding mix
- •2 tablespoons coconut-flavored rum, or to taste, divided
- •2 (16 ounce) prepared pound cakes, cubed
- •2 pints fresh blueberries, or as needed
Instructions
- Sprinkle strawberries with sugar in a bowl; stir to distribute sugar, and set aside.
- Chill a large metal mixing bowl and beaters from an electric mixer.
- Pour cream into the chilled mixing bowl, and add lemon yogurt, pudding mix, and about 1 tablespoon of coconut rum; beat until fluffy with an electric mixer set on medium speed.
- Spread a layer of pound cake cubes into the bottom of a glass 10x15-inch baking dish, and sprinkle cubes with remaining tablespoon coconut rum. Cover pound cake with a layer of strawberries; sprinkle blueberries over strawberries. Spread a thick layer of whipped cream over the berries.
- Repeat the layers several times, ending with a layer of strawberries sprinkled with blueberries and reserving about 1 cup of whipped cream; top the trifle with dollops of whipped cream to serve. Refrigerate leftovers.
Nutritional Facts
Per 15 servings
- Calories: 537
- Carbohydrate: 51g
- Fat: 36g
- Fiber: 3g
- Protein: 6g
- Sugar: 31g
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