Raspberry/Strawberry Trifle

• 2 packages Sara Lee Frozen Pound Cake (2 Loaves)
• 1 package Vanilla Jello Cook And Serve Pudding (3 Ounce Box)
• 8 ounces, weight Mascarpone Cheese
• 2 packages Unsweetened Frozen Raspberries (12-16 Ounce Bag)
• 1/3 cups Sugar
• 1 pint Fresh Raspberries
• 1 quart Fresh Strawberries
• 1 can Reddi-Whip Whipped Cream, For Topping

1. Thaw pound cakes. Slice pound cake. NOTE: The last time I made this I used one plain pound cake and one lemon poppy seed cake, because that was what was available. It was a really good substitute - a happy accident!
2. Prepare and cool pudding. When cool, combine with the marcarpone cheese.
3. Thaw frozen raspberries, and sweeten with 1/3 Cup sugar, or more or less to taste. NOTE: You could substitute other berries here for all or part. Frozen wild blueberries (the little ones) would be a good addition.
4. Rinse and drain the fresh raspberries. Wash, remove caps, and slice fresh strawberries. Reserve some to decorate the top.
5. In a large (4-quart) glass bowl, layer ingredients:
6. pound cake
7. pudding mixture
8. frozen berries
9. fresh berries
10. Make three or four layers, dependent on your ingredients and size of the bowl.
11. Top with Reddi-Whip and fresh raspberries and strawberries.

loaves, vanilla jello, mascarpone cheese, sugar, fresh raspberries, fresh strawberries, reddi

Taken from tastykitchen.com/recipes/desserts/raspberrystrawberry-trifle/ (may not work)