1 pound cake, cubed
2 packages (3.4 oz) banana pudding mix
4 cups cold milk
1 tub whipped cream (8 oz; or make your own)
1 pound (16 oz) fresh strawberries, sliced and/or chopped
about 6 oz fresh blueberries
about 6 oz fresh blackberries
2 to 3 medium bananas, sliced and/or chopped
2 tbsp raspberry preserves (preferably seedless)
1 lemon, zest and juice
1 tsp agave nectar (honey would probably be fine too)
To make "fruit sauce drizzle": Mix raspberry preserves with zest and juice of 1 lemon, and the agave nectar. I use a mini whisk, but you can use a fork too. Mix until the sauce is relatively smooth.
To make banana pudding: Mix milk with banana pudding mixes. Stir with a wire whisk for a couple of minutes. Let the pudding mixture set while you're preparing fruit.
Putting it all together: Place half of the pound cake cubes on the bottom of your trifle bowl. Drizzle with half of the "fruit sauce". Arrange about 1/3 of the fruit pieces evenly over the cake. I like to make a little pattern of fruit around the bowl, so some fruit pieces are peeking through. It makes it look really pretty! Pour about 1/2 of the pudding over the fruit, and spread evenly. Spread about 1/2 of the whipped cream over the pudding evenly. Repeat layers once. On the top layer of whipped cream, arrange your remaining pieces of fruit in a pretty pattern, or just arrange pieces evenly over the top. This dessert tastes great when it is left in the fridge for a few hours before serving. It allows all the flavors of the fruits to soak into the cake... Mmmm!