16 ounce pound cake
16 ounce package of strawberries
6 ounce package of raspberries
6 ounce package of blackberries
6 ounce package of blueberries
3 16-ounce containers of whipped topping
1/2 cup white chocolate chips
- Cut pound cake into bite size pieces.
- Cut strawberries in quarters.
- Thaw whipped topping in a large bowl.
- Layer trifle, starting with cake. Next layer 1/2 of the strawberries, 1/2 of the raspberries, 1/2 of the blackberries and 1/2 of the blueberries. Add 1/2 of the thawed whipped topping and 1/2 of the white chocolate chips. Repeat.
Until next time, Kris