Julie Haggerty'S Perfect Pound Cake Trifle

• 10 3/4 ounces frozen pound cake, thawed
• 1/2 cup cream sherry
• 2 (12 ounce) bags frozen mixed berries, thawed and drained
• 3 cups whole milk, cold
• 1 (5 1/8 ounce) box vanilla flavor instant pudding and pie filling mix
• 1 (12 ounce) container frozen whipped topping, thawed

1. .Trim crusts from pound cake, cut cross-wise in 3/4 inch slices.
2. Cut each slice diagonally into triangles.
3. Place slices in bottom of 2 1/2 quart clear glass bowl.
4. Brush generously with sherry.
5. Spoon berries evenly over the slices.
6. Whisk milk and pudding mix in a large bowl until creamy and thickened.
7. Refrigerate 15 minutes until set.
8. Pour mixture over berries.
9. Refrigerate trifle 10 minutes.
10. Spread cool whip on top, and cover with plastic.
11. Refrigerate until served.

frozen pound cake, cream sherry, mixed berries, milk, vanilla flavor, frozen whipped topping

Taken from www.food.com/recipe/julie-haggertys-perfect-pound-cake-trifle-386522 (may not work)