Cran Blueberry Trifle An elegant trifle is always a great center piece at the holiday's! Dessert Cran Blueberry Trifle Cran Blueberry Trifle thumbnail Preparation Time: 15 minutes Total time: 75 minutes 16 Servings Ingredients: 1 pkg. (16 oz.) frozen prepared pound cake, thawed, 1 pkg. (6 serving) instant vanilla pudding, 1 pkg. (19 oz.) jellied cranberry sauce, divided, 2 cups fresh or frozen DOLE Blueberries, 1-1/2 cups thawed whipped topping, 1/4 cup dried cranberries, Instructions: Step 1: Cut pound cake into 1/2-inch cubes; set aside.  Prepare the pudding according to package directions; set aside. Stir cranberry sauce with spoon or fork until smooth. Step 2: Layer one-half pound cake in bottom of a large trifle dish.  Spoon half of the cranberry sauce over the pound cake.  Then layer half of the prepared pudding over the cranberry sauce.  Layer with half blueberries.  Repeat layering with the pound cake and cranberry sauce. Step 3: Fold remaining pudding with whipped topping and spoon on top of trifle.  Finish with remaining blueberries and garnish with dried cranberries.

Cran Blueberry Trifle

Prep Time 15 minutes
Total Time 75 minutes
Difficulty 1.0 Easy
Calories Per Servings 230 Calories
Servings 16
Nutrition facts Nutrition facts

About

An elegant trifle is always a great center piece at the holiday's!

Ingredients 6

Ingredients

1 pkg. (16 oz.) frozen prepared pound cake, thawed
1 pkg. (6 serving) instant vanilla pudding
1 pkg. (19 oz.) jellied cranberry sauce, divided
2 cups fresh or frozen DOLE Blueberries
1-1/2 cups thawed whipped topping
1/4 cup dried cranberries

Steps

STEP1
Ingredients

1 pkg. (16 oz.) prepared pound cake
1 pkg. (6-serving) instant vanilla pudding
1 pkg. (19 oz.) DOLE® Jellied Cranberry Sauce, divided

Direction

Cut pound cake into 1/2-inch cubes; set aside.  Prepare the pudding according to package directions; set aside. Stir cranberry sauce with spoon or fork until smooth.

STEP2
Ingredients

2 cups DOLE Fresh or Frozen Blueberries, partially thawed, divided

Direction

Layer one-half pound cake in bottom of a large trifle dish.  Spoon half of the cranberry sauce over the pound cake.  Then layer half of the prepared pudding over the cranberry sauce.  Layer with half blueberries.  Repeat layering with the pound cake and cranberry sauce.

STEP3
Ingredients

1-1/2 cups thawed whipped topping 
1/4 cup dried cranberries

Direction

Fold remaining pudding with whipped topping and spoon on top of trifle.  Finish with remaining blueberries and garnish with dried cranberries.

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