3.4oz box vanilla pudding mix(4-serving, small box)
2cupscold milk
8ozcream cheeseroom-temperature
1cuppowdered sugar
8ozwhipped toppingthawed
16ozpackage fresh strawberries
12ozpackage fresh raspberries
16ozpackage fresh blueberries
18ozpackage fresh blackberries
Instructions
Wash and dry berries.
In a medium bowl, whisk together vanilla pudding powder and cold milk for 2-3 minutes. Set aside.
Beat cream cheese on medium until smooth in a large bowl. Slowly add the powdered sugar, beating at a low speed. Beat until all powdered sugar has been added and the mixture is smooth and creamy.
Fold the pudding into the cream cheese mixture and mix until fully combined. Add the whipped topping and again mix until smooth and there are no lumps or white streaks.
Cut shortcake into cubes.
Start the trifle with a layer of the pudding mixture, then a layer of shortcake cubes, then a mixture of berries. Repeat until you reach the top of the bowl. Top with one last pudding layer and arrange berries on top. Enjoy!
Notes
*Pudding recipe makes a bit of a lean amount. Consider doubling pudding mixture if you want each serving to have a fair amount of pudding.*Serve immediately or top with tin foil and stick in the fridge until ready to serve (best within 24 hours). *Adapted from Brown Eyed Baker's Red White and Blue Trifle recipe