Directions1. Wash hands with soap and water.
2. Rinse all fresh produce items under cold running water prior to prepping.
3. In a medium bowl using an electric mixer on medium speed, whip together cream, sugar and vanilla until soft peaks form.
4. Place half of the pound cake into the bottom of a trifle dish. Top with half the cream, ½ cup blueberries and blackberries. Add remaining pound cake and remaining cream. Top with remaining blueberries, raspberries and strawberries. Cover and refrigerate for at least 1 hour before serving.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Nutrition FactsNutrition Information Per Serving
Total Fat: 20g
Saturated Fat: 11g
Total Carbohydrates: 29g
Dietary Fiber: 2g
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more