All American Trifle

3 pounds fresh strawberries, hulled and sliced 1/4 cup white sugar 1 quart heavy cream 1 (3.3 ounce) package instant white chocolate pudding mix 1 (6 ounce) container lemon yogurt 2 tablespoons coconut-flavored rum, or to taste, divided (optional) 2 (16 ounce) prepared pound cakes, cubed 2 pints fresh blueberries, or as needed In a bowl, sprinkle the strawberries with sugar; stir to distribute the sugar, and set aside. Chill a large metal mixing bowl and beaters from an electric mixer. Pour the cream into the chilled mixing bowl, and add white chocolate pudding mix, lemon yogurt, and about 1 tablespoon of coconut rum, if desired; 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 the cubes with another tablespoon of coconut rum. Cover the pound cake with a layer of strawberries; sprinkle blueberries over the 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. Amount Per Serving  Calories: 537 | Total Fat: 36.1g | Cholesterol: 221mg Powered by ESHA Nutrient Database

Servings Per Recipe: 15

Amount Per Serving

Calories: 537

Total Fat: 36.1gCholesterol: 221mgSodium: 293mgTotal Carbs: 50.5g    Dietary Fiber: 3.2gProtein: 6.3g