Red, White & Blue Berry Trifle

• 1 can (14 ounces) sweetened condensed milk
• 1-1/2 cups 2% milk
• 2 packages (3.4 ounces each) instant lemon pudding mix
• 1/2 cup sour cream
• 2 cups fresh blueberries
• 2 cups fresh raspberries
• 1 tablespoon lemon juice
• 1 package (16 ounces) frozen pound cake, thawed and cubed
• 1 container (8 ounces) frozen whipped topping, thawed
• Additional blueberries and raspberries, optional

1. In a large bowl, whisk condensed milk, 2% milk and pudding mix 2 minutes. Fold in sour cream. In another bowl, toss blueberries and raspberries with lemon juice.
2. In a greased 9-in. springform pan, layer half of each of the following: cake cubes, berry mixture and pudding mixture. Repeat. Refrigerate, covered, at least 2 hours before serving.
3. To serve, remove rim from pan. Serve with whipped topping and, if desired, additional berries.

condensed milk, milk, sour cream, fresh blueberries, fresh raspberries, lemon juice, frozen pound cake, frozen whipped topping, blueberries

Taken from www.tasteofhome.com/recipes/red-white-blue-berry-trifle/ (may not work)