SUMMERTIME BERRY TRIFLE

SUMMERTIME BERRY TRIFLE

2 3/4 cup sugar

1 cup butter

6 OHIO eggs

3 cups all-purpose flour

1/2 teaspoon salt

1/4 teaspoon baking soda

1 cup low-fat sour cream

1/2 teaspoon lemon extract

1/2 teaspoon orange extract

1/2 teaspoon vanilla

Preheat oven to 350 degrees. In a large bowl, cream together the sugar and butter. Add the eggs, one at a time. Sift flour, soda and salt, and then add to the creamed mixture, alternating with the sour cream. Add the extracts and vanilla. Pour into a greased 10-inch tube pan or bundt pan. Bake for 70-80 minutes. Cool.

Trifle:
1 5-ounce package instant vanilla pudding

1 8-ounce can no-fat sweetened condensed milk

3 cups fresh berries and fruit

1 8-ounce container non-dairy whipped topping, divided

To make the trifle:

Cube the pound cake and layer on the bottom of a bowl. Layer 3 cups of summertime fruit- blueberries, raspberries, black raspberries and strawberries over the cake. In a large mixing bowl, combine the pudding mix with the condensed milk and 1 cup of the whipped topping. Pour the mixture over the berries. Spread the remaining whipped topping over the custard mixture. Refrigerate before serving.